From our family kitchen
Orange and Cardamom Chocolates
Published
Preparation Time: 10-15 minutes
Cooking Time: None. Freeze for 1 hour
Serves: Makes approximately 18 small chocolates
Allergy Information: Gluten Free, Wheat Free, Lactose Free, Dairy Free, Vegetarian, Vegan
Ingredients
- 50g Lucy Bee Coconut Oil
- 50g Lucy Bee Cacao and Mushroom Blend Powder
- 2 - 3 cardamom pods, (1 - 2 seeds per chocolate)
- ½ orange juiced, plus the zest
- 2 tbsp. maple syrup, optional
- 1 tsp. vanilla essence
- Chocolate mould tray or ice cube tray
Method
- Melt the Lucy Bee Coconut Oil in a small pan, over a low heat.
- Stir Lucy Bee Cacao and Mushroom Blend Powder, cardamom pods and orange zest into the melted Lucy Bee Coconut Oil, along with the honey or maple syrup, if using, and vanilla essence.
- Pour a few drops of orange juice into each chocolate mould (I used a tray of 18), followed by the chocolate mixture. Set in the freezer for 1 hour.
- Remove each chocolate from the mould to serve.Store in an airtight container in the fridge or freezer.
Enjoy!
The people behind Lucy Bee
Good food, made at home
Lucy & the family
A family story, rooted in gluten-free cooking
Lucy’s coeliac diagnosis changed the way the family cooked and ate. Reading labels, choosing ingredients carefully and preparing meals from scratch became second nature.
These recipes reflect our family’s love of natural, minimally processed ingredients and food to enjoy together, including recipes from our two coconut oil cookbooks.
Read our family story