This home-made chocolate is rich in anti-inflammatory compounds from the cacao powder and fat burning properties from the cocoa butter.

It only takes about 20 minutes to prepare and is an excellent alternative to eating chocolate with cane sugar.

Try it and let me know what you think!

COCOA BUTTER CACAO DELIGHT

You will need:

1 cup chopped cocoa butter

3 tablespoons maple syrup

1/2 cup unsweetened raw cacao powder

1 teaspoon vanilla extract

1/4 teaspoon cinnamon powder

A pinch of sea salt

Small cupcake / muffin liners (paper or silicone)

Place 12 small cupcake liners on a baking sheet and set aside.

Add a cup of water to a saucepan and bring it to a boil. Set a medium glass or ceramic mixing bowl on top, making sure it's not touching the water to create a double boiler.

Turn down the burner to medium low.

Add the cocoa butter to the bowl and let it melt for 2 minutes or so.

Once the butter melts, add the maple and vanilla and whisk to incorporate.

Turn off the burner.

Add cacao powder, cinnamon and salt. Whisk to combine.

Carefully pour chocolate into the liners and allow it to set for 10 minutes. Then, put it in the fridge for 20 minutes more so that it hardens. After that, you can store it in an airtight container at room temperature for a week or in the freezer for a month.