For a long time now, I’ve been curious about using bee pollen in cooking, so I was really excited when my beautiful friend Karen gave me some to try. To read more about bee pollen and its nutritional content, visit here
As I also happened to have some luscious, raw honey from a friend’s backyard beehive, I whipped up these little chocolate bites that are supercharged with all things good for you. The coconut cream makes the chocolates lovely and creamy, but it does come with a trade off – the chocolates go soft at room temperature so they are best kept in the fridge.
I set mine in the mini muffin wrappers so I that I could at least try to exercise some portion control, but if you find it too fiddly, it’s perfectly ok to set it on a big tray or plate and just break a chunk or two when you need a quick pick-me-up, or the sweet tooth so demands.
(makes 50 mini muffin sized chocolates)
Break cocoa butter into thin pieces. I use a vegetable peeler and just shave off the required amount, but a good chef’s knife would do the job as well.
Heat up some water in a double boiler, and then remove it from the heat. Add the cocoa butter and coconut oil into the hot dish, and stir until melted.
If you managed to cut your butter thinly enough, it should melt almost straight away.
Add the rest of the ingredients (I used a whisk to fully incorporate the honey and cacao powder), and pour into mini muffin, or candy wrappers.
Let the chocolate set in the fridge (or freezer if you’re really impatient). Enjoy!