Want to know how to enjoy Easter this year but keep your skin from reacting to the endless amount of chocolate you are destined to devour?
Many eczema sufferers know that what you eat is an important element in keeping your flare ups at a minimum. However, there are many holidays that we all want to enjoy like everyone else and they normally involve foods that are not so skin-friendly. This Easter we want you to enjoy yourself knowing you can eat as much skin-friendly chocolate possible. That is why we have rounded up our favourite skin-friendly chocolate recipes for you!
Carob Mylk Chocolate Recipe:
- 1 cup cocoa butter or cacao butter (from health food shops... if ordering online, check it is food grade, not the ones used for skin care making)
- 1/2 cup carob powder (roasted usually works best as it’s darker)
- 2 tablespoons maple sugar (see notes, above, for alternatives)
- about ¼ cup Rice Bubbles (puffed rice)
- a handful of raw cashew nuts, roughly chopped
- You will need a loaf tin (about 10 x 20 cms at the base or 4 x 8 inch) or a small baking tray, lined with baking paper (parchment paper). Alternatively you can use chocolate moulds to make Easter Eggs or other shapes.
- Add the cocoa butter buttons to a small saucepan and heat it carefully on low to medium heat until it becomes liquid. We used the double boil method which involved using a small saucepan with about an inch of water (or a touch more) and a bowl on top of it to hold the buttons away from the direct heat. Not sure if this is really necessary but it worked well.
- Then add the maple sugar and sifter carob powder and mix until dissolved. Note that grainy sugars (such as low GI sugar) do not dissolve and you will need to allow this to cool slightly then pop it into a high powered blender and blend until the sugar is smoother (if using a grainy sugar). Actually ... whatever type of sugar you use, I recommend briefly mixing it with a hand-held stick blender* or high powered blender to mix the sugar. If you are not using sugar, extra blending is not necessary. *Be safe and careful not to splash hot liquid onto yourself!
- Pour the mixture onto the baking tray and spread it until even (or use moulds). If desired, sprinkle a thin layer of chopped nuts or rice bubbles evenly onto the chocolate and gently press it in if necessary. Don't use too much toppings as it's nice to have the lower layer plain chocolate, and the upper layer crunchy.
- Leave it on the bench top to slowly cool down ... don’t refrigerate it yet, as a fast cool-down will discolour the chocolate so it looks a little white on top. Once it has cooled, pop it in the refrigerator briefly until it is cold. Then dislodge the chocolate and break it up into small pieces or larger triangle-style wedges as shown in our photo. Store it in the refrigerator.
Recipe credits to Karen Fisher and Katie Layland