Celebrating the Month of Love with Essential Oils
Chocolate Raspberry Truffles
125 grams dark chocolate (65 percent cocoa)
4 tablespoons almond milk
1 teaspoon coconut oil, refined
2 tablespoons maple syrup
½ teaspoon almond extract
1 drop Wild Orange oil
Freeze-dried raspberries (or freeze-dried raspberry powder)
Combine almond milk, coconut oil, maple syrup, and almond extract in a small saucepan on low heat.
Stir until ingredients are combined, but do not boil.
Break up chocolate into a glass mixing bowl and pour hot ingredients over chocolate.
Stir until smooth, then add Wild Orange oil to taste. Place your mixture in the refrigerator and let cool for 3 hours, or until the mixture is firm enough to hold shape.
Using a spoon, form chocolate into balls and roll over crushed dried raspberries. Place back in refrigerator for another 30 minutes, then remove and enjoy.
Chocolate Peppermint Brownies
Black Bean Fudge
3 ½ cups cooked black beans
¾ cup coconut oil (not Fractionated Coconut Oil)
¾ cup cocoa powder
½ cup white sugar
½ cup honey
½ teaspoon vanilla
½ teaspoon salt
4-6 drops Wild Orange oil**
Leaving out the essential oil for now, blend all other ingredients in high-powered blender or food processor until smooth. Adjust sweetener to taste.
Add Wild Orange oil and mix briefly.
Spread mixture in 8×8 pan, pressing down firmly.
Refrigerate for 1 hour or until firm. Slice into squares and serve.
Store in refrigerator.
1 cup water
5 teaspoons cocoa powder
¼ teaspoon liquid stevia or 1 ½ teaspoon powdered stevia (amount of sweetener can be adjusted to taste)
1–2 tablespoons sugar or agave (optional)
1 teaspoon vanilla extract or ¼ teaspoon almond extract
3 cups almond milk
Heat water, cocoa powder, and sweetener on stove until ingredients are smooth.
Add vanilla and milk and bring to a simmer. Pour into your favorite mug.
Introduce flavor by swirling a toothpick dipped in your favorite essential oil.