Recipes

Turkish Rose Chocolates


Posted on   Category: Clean Chocolates & Candy

I may have been partial to a Fry’s Turkish Delight bar or two in the past…there was something so tempting about that gooey rose centre. Turns out that was a gel of starch and sugar, coloured pink and filled with flavourings. Somehow not quite so appealing anymore. To get my rose + chocolate fix, it’s time to get in the kitchen. This one-bowl recipe is so simple and ready in under 40 minutes (including setting time) so you can kick back and enjoy a guilt-free substitute that’s sure to blow your {turkish} socks off.

The coconut oil base is fabulous for boosting your metabolism. It’s converted quickly by the body for fuel, rather than stored for later use. Chocolate that revs up your fat burning? You got it.

Recipe

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SERVES: 15

INGREDIENTS:

  • 1/2 cup cacao powder
  • 2 tbsp carob powder (or additional cacao powder)
  • 1/2 cup melted coconut oil or cacao butter
  • 8-10 drops liquid stevia OR 1-2 tbsp rice malt syrup*
  • 1-2 drops essential rose oil
  • 1/2 tsp ground cinnamon
  • 1/2 tsp himalayan sea salt
  • 1 tbsp cacao nibs

*adjust sweetness to taste

METHOD:

  1. In a bowl, mix together the coconut oil, cacao powder + carob (if using), along with the cinnamon and salt.
  2. Add sweetener of choice a little at a time to reach your desired sweetness.
  3. Add in 1 drop of essential oil and taste – you don’t want your chocolates to taste like soap! Add in the second drop if desired.
  4. Pour into chocolate moulds or mini silicone cups, top with cacao nibs.
  5. Freeze for 30 minutes or until solid.
  6. Enjoy straight from the freezer with a sprinkling of dried rose petals and an additional pinch of salt.

 



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7 Responses to “Turkish Rose Chocolates”

  1. Megha

    Hi Sally

    Can not wait to try out your recipe. Only can you suggest an alternate for the rose oil please. Another flavor perhaps instead of rose? Or do you think rose water will work ?

    Thanks
    Megha

    Reply
  2. Sarah

    Hey Sally,

    Awesome recipe and the pictures: delish!

    Just wondering, when I use rice malt syrup the chocolate mix always splits….the rice malt always goes to the bottom and I’m left with this glug of it…not a great mouthful!!! Can you let me know how you mix it through. I hate stevia btw!

    Thanks lovely…I’m thinking maple is the way to go (I’m not hung up on fructose!)

    Sarah xx

    Reply
    • Sally O'Neil - Editor in Chief

      Yeah – it does have a tendency to do that Sarah *irritating*. I heat mine up before mixing to make it more viscous and that seems to do the trick. Other options are coconut nectar, yacon syrup (amazing, but expensive), raw honey, or even maca powder. xo

      Reply
  3. Glasses Shop

    The chocolate looks so nice, can’t wait to have a try, thank you so much for the recipe 🙂

    Reply
  4. Rosie

    Hi, do you think this recipe would work with rose water instead of essential oil?

    Reply
    • Sally O'Neil - Editor in Chief

      Hey Rosie! I haven’t tried it myself – but definitely try it and let me know how you go? I have a hunch that the water and oil wouldn’t mix all that well, BUT it’s only a small amount so it should’t pose too much of a problem. x

      Reply

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