Today I realised that Christmas is really on the way, actually it is about to knock me over! I did a calendar check and realised that I have just over two weeks before I am taking a break. For some strange reason this did not raise any panic, just a longing for a rest after an extraordinarily busy year where I can tick off many work based achievements. I have almost finished writing my first book, I have created a physical product and have built a community I love to interact with.
In any job, prior to taking leave, you generally plan to finish all outstanding work and you may also prepare additional resources or work to help those who are dealing with business in your absence. For me, that usually means the creation of a number of new recipes to schedule in my absence. This year – I have nothing and I am not panicked – this is not normal for me!! I would usually begin planning for this months in advance. I usually add in additional work each week until I have extra content I can use in my absence. This year, not only do I not have the time to do this but I also have accepted that it is not important enough to further stress myself (and as a result, my family) on top of the other things that need to happen between now and Christmas.
There are hundreds of recipes here that you can browse if you would like to do so. Check the Recipe Index page, or search via Christmas here. This year I feel that I have done more than enough and that adding another few recipes will not make a difference to anyone. This year I am taking a much needed break with my family, not working harder prior to the break….just taking a break.
These dairy-free handmade chocolates have been created with my favourite Australian nuts – macadamia and pecans. The recipe is based on the one I made for Easter this year. I love this recipe because it takes only about 10 minutes to make and then just needs some time to set in the freezer or fridge. This recipe can be made last minute and quickly before heading out to a Christmas event after work.
- 35 grams coco butter
- 1 and ½ tablespoons coconut oil
- ⅓ cup raw cocao powder
- ¼ teaspoon cinnamon
- 2 tablespoons macadamia nuts chopped roughly
- 1 tablespoon pecan nuts chopped roughly
- 1 tablespoon pumpkin kernals
- 1 tablespoon dried cranberries
- Fill a small saucepan to a third full of water and set to boil
- Add the coco butter and coconut oil to a bowl that will sit on top of the saucepan without the base touching the water
- Gently melt the coco butter and coconut oil, stirring ocassionally
- Add the cocao powder and cinnamon stirring well to remove any lumps
- Pour into a slice tray lined ith baking paper
- Add the nuts and cranberries by sprinkling across the surface
- Place into the freezer to set
- Remove when set and cut with a knife, or break into pieces
- Store in the fridge
The preparation time does not include time for the chocolate to set.
Read more about cocoa butter here.
Have you ever made your own chocolate?
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