These are simple to make, don’t let all the layers put you off. The process is just the same as the basic chocolate, the only extra step is that they take longer as you wait for the layers to cool before adding the next layer.
Makes 12 rainbow chocolates.
500 grams cocao butter
250 grams coconut oil
3 TBS honey or rice malt syrup or ½ tsp stevia (or none at all)
4 scoops Miracle Collagen
COLOUR AND FLAVOUR OPTIONS
2 tsp acai berry powder
1 1/2 tsp turmeric powder
2 tsp matcha
1 TBS cacao powder
1 tsp beetroot powder
1/2 tsp vanilla
Melt the base ingredients together slowly over a low heat. When all incorporated split evenly into 6 different bowls.
Into each bowl, add the flavour option (eg chocolate, turmeric etc) and stir well to combine.
Prepare your silicone moulds – as there are several layers, use a mould that is deep enough to hold the layers – usually I use silicone moulds that are as deep as an average cupcake size.
Pour into the mould your first layer of raw chocolate. Pop into the freezer to chill quickly.
Once hard to the touch, add your next layer.
Keep repeating until all the layers have been incorporated.
Allow to set entirely in fridge.
Once set cut into shards and store in sealed container in the fridge or freezer for up to a month.