Join the charm-tastic celebrity chef Jason Wrobel as he fennels the fig out of chocolate with a homemade superfood chocolate treat that will rival anything you find in stores for flavor and health benefits. These little chocolates will go fast, with their sweet, spicy, and indulgent nature.
Homemade Fennel Fig Chocolates
- 1 ¾ cup cacao butter
- 1 teaspoon fresh ground vanilla beans
- 10.5 oz cacao powder, add half
- ⅝ cup coconut palm sugar
- 2 scoops Sunwarrior Warrior Blend chocolate protein
- Pinch cayenne pepper
- ½ teaspoon cinnamon
- 2 pinches fennel pollen (Use ground fennel seeds)
- ½ teaspoon salt
- 10.5 oz cacao powder, add second half
- ⅔ cup coconut palm nectar
- ¼ cup dried figs, finely diced
Melt cacao butter over low heat. It should take about 3 to 5 minutes. Once melted whisk in vanilla beans and set aside.
To a large food processor add half of your cacao powder, or 5.25 oz if you want to be technical, though putting in a bit too much or too little won’t change the recipe any. Turn on the food processor and gradually add in the cacao butter vanilla mixture.
Once thoroughly mixed we’ll start adding our sweeteners and herbs. Turn off food processor and add coconut palm sugar, Sunwarrior protein, cayenne, cinnamon, fennel pollen, and salt. Turn it back on and thoroughly mix.
Add the rest of the cacao powder and coconut palm nectar and process a bit more. Pour chocolate into a large mixing bowl and fold in figs.
Chocolate molds make for a prettier end result, but they aren’t necessary. Pour your chocolate into a thin layer on a pan, dish, chocolate mold, or other makeshift mold—be creative!—and freeze for an hour to an hour and a half. Once set, bust these beauties out for your friends and family to enjoy, or hide them away for your own pleasure. Be sure to keep them refrigerated though! You don’t want to return to find a puddle of chocolate in your hiding place. Enjoy!
