Honeycomb Chocolate Recipe

This honeycomb is sort of like “Crunchie” honeycomb due to the coconut sugar, I like to use coconut sugar as it is better than other highly processed sugars, in that although it still is high in fructose, it comes with other minerals and benefits. You can have a read here on more benefits of Coconut Sugar!

Here's the recipe. 
- 3 tablespoons honey
- 1 cup coconut sugar
- 2 teaspoons bicarb soda (lumps sifted)
- Cacao Addict chocolate mix
Line a square 20cm tin with greaseproof paper.
Place the honey and the coconut sugar into a medium sized saucepan and stir over low heat until the mixture dissolves. Usually between 5 – 8 minutes. Once dissolved, bring the mixture to the boil (not too hot as it can scorch very quickly). Let the mixture gently boil for one - two minutes without stirring.
Remove the saucepan from the heat and quickly stir in the bicarb, and the mixture will rise and puff up fast. Pour the mixture into your prepared tin and set aside. Once the mixture has cooled to room temperature place it into the fridge to set.
Line a small baking tray with greaseproof paper.
Remove the honeycomb from the fridge and roughly chop it up. Place the honeycomb pieces onto the tray.
Drizzle the Cacao Addict chocolate mix over the chunks, then place in the fridge to set.

- ½ cup of cacao butter
- ¼ cup of coconut oil
- ½ cup of cacao powder
- ¼ cup of maple syrup
- Pinch of salt
- 1 tbsp maca powder
- 3 drops of cardamom and 8 drops of wild orange oil (dōTERRA only) www.mydoterra.com/shantistar 
Melt the cacao butter and coconut oil first, either in a thermomix on heat 50, or with the double boiler method.
Then add all other ingredients in and mix well until you have a smooth glossy batter.


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