These double layer chocolate candies are perfect for any holiday. Look for silicone molds that depict the season. These bunny shapes made fun Easter candies!
Andrea Fabry
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Double Layer Chocolate Candies
With raw cacao, anything delicious is possible including these double layer chocolate candies.chocolate
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Ingredients
- Dark Side
- 1/2 cup raw cacao paste (Amazon offers these options . You can easily combine cacao butter with raw cacao powder to create a similar consistency.)
- 1/2 cup almond butter
- sweetener to taste (I use GMO-free xylitol or liquid stevia.)
- White Side
- 1/4 cup coconut manna/coconut butter
- 1/4 cup cacao butter
Instructions
- Melt raw cacao paste in a double boiler.
- Add almond butter and stir.
- Add desired sweetener and stir.
- Pour into molds and fill each halfway.
- Freeze till firm.
- While these are freezing, combine cacao butter and coconut manna.
- Gently warm on the stove to help the blending process.
- Pour over frozen chocolate and put back into the freezer until firm.
- Remove from molds.
- Serve immediately or store in the fridge. These will soften quickly once they are served.
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