These delicious nibbles are made with cacao butter and raw cacao powder – a good source of energy-boosting magnesium – and made even more delicious with zesty orange and a pinch of salt.
- 90g cacao butter
- 60g raw cacao powder
- 60g honey or maple syrup
- 1 large orange
- 1 pinch of sea salt
- Melt the cacao butter on a low heat. Slowly sift in the cacao powder, then stir in the honey and salt. Let this mix well, then pour into moulds.
- Pour in enough chocolate to cover the bottom, keeping it 1mm thick (like an After Eight). Keep pouring into your moulds, then zest over the orange.
- Place in the freezer for an hour, then pop in the fridge until you’re ready to dig in.
Photo: Holly Clark
Want more Christmas canapé ideas? Try Nadiya Hussain’s spiced biscotti.