It’s coming up to Valentine’s day, and so why enjoy heart chocolates that are also good for your heart. Research has shown that beetroot juice may help balance blood pressure. This is due to the nitrate found in beetroot, which lowers blood pressure and may also help to fight heart disease. Blood pressure can lower within 24 hours in those who consume beetroot juice. With this recipe I have used beetroot powder, giving a high concentration of beetroot goodness compared to the same weight of beetroot juice.
Ingredients (Makes approx 22 chocolates)
- 2oog creamed coconut block
- 2 tablespoons of coconut oil
- 4 tablespoons of maple syrup
- 3 teaspoons of beetroot powder
- 4 teaspoons of cacao powder
The creamed coconut block comes inside a plastic packet. Place the whole packet in a bowl of hot water for 15-20 minutes, so that the creamed coconut can soften up. Once soft, cut a hole in the plastic and squeeze the contents into a small saucepan and heat over a very low heat. Add the coconut oil and maple syrup and stir until all has been melted and well combined.
Separate the coconut mixture into 2 separate bowls, mixing one bowl with the cacao powder and the other with the beetroot powder. Spoon the beetroot layer into your chocolate moulds, filling them about half way and then place in the freezer for 10 minutes. Spoon the cacao mixture into the moulds, filling the rest of the space, and then place back into the freezer to set for 1 hour.
When your chocolates are ready, remove the moulds and store in the fridge until you are ready to enjoy. You may notice the chocolates start to soften up if left out at room temperature for too long, so it is best to keep them in the fridge. Store for up to 3 weeks.