The christmas festivities have really started to kick in, and we’ve got less than a week before the big day – which is both incredibly exciting and a little scary…am I the only one needing to do a serious wrapping session!? I arrived home from Chicago a few days ago and between christmas shopping and making cosy recipes I couldn’t love this time of year more. It reminds me to take time off my emails, and focus on the most important thing – family. This recipe I’m sharing with you today is a really simple one that’s a lot of fun to make with your family members, and a great thing to have in your fridge for when the munchies hit. Not only do these santa hats look incredibly festive, they’re delicious. The base of the hat is raw chocolate, which we pair with the creamy vanilla middle and the sweet strawberries, it is a total christmas dream.
A dozen strawberries, slice off the stem
FOR THE CHOCOLATE BASE:
1 cup of cacao butter (180g)
7 tablespoons of maple syrup
7 tablespoons of raw cacao powder
FOR THE FILLING:
1 3/4 cups xylitol
1/2 cup dairy-free margarine, chilled (I use biona)
1/2 teaspoon pure vanilla extract
1 tablespoon rice milk
small pinch of salt
Melt the cacao butter in a saucepan over a low heat so as not to burn it.
Once melted pour into a bowl and combine with the maple syrup and raw cacao powder, stir until smooth.
Line a cupcake tray with paper cases and pour in two tablespoons of the mixture into each case. Leave to set in the freezer until hard chocolate. Whilst the chocolate sets, make the filling.
Add all the ingredients to a blender or electric mixer and blend until smooth. When the chocolate is done all you need to do is to compile it. Add the filling on top of the chocolate, then the strawberry and a little drop of filling on the top of the strawberry too! a voila!