I like chocolate, especially when I can chew on it.
Thankfully my friend and raw kitchen elf came up with this “bliss kiss” recipe. I’ve found that when I make it with cacao butter (in place of coconut oil), it’s a particularly easy way to travel and still have my chocolate bliss fix.
[Cacao butter will stay solid at room temperature after it's been refrigerated once. Kisses made with coconut oil need to stay frozen or refrigerated (I like frozen) so they don't get mushy]
When you play with your own variations, please comment what works best for you … I love trying new versions of this and getting even more great ideas!
Laura’s Bliss Kisses
Add the Coconut Oil and Agave Nectar and stir. It works best and is more fun to get your hands into the mix now and really mush all the ingredients together so that the oil and agave bind the dry ingredients well.
Create small teaspoon-size drops of the mixture and place them on wax paper. You will get about 10 little bliss kisses per recipe. Freeze your bliss kisses for best taste and longevity, though you may find that after licking your fingers you desire to eat them all up quickly.
You can also use Carob in your bliss kisses to make a sweeter kiss. Try using half Cacao and half Carob or substituting Carob for the Tocotrienols in the recipe.
For an extra-creamy and more truffle-like bliss kiss, substitute Cacao Butter for the Coconut Oil. Mmmmmm. Enjoy!
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Photos of the Process
Part of the fun of making bliss kisses is how chocolatey you get your hands from mixing the batter and forming the small bliss kisses. You can see the size of my bliss kisses (about a half to a whole teaspoon) on the wax paper below my chocolate-covered hand.
Mmmmmm! Chocolate!
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The best part of making bliss kisses has to be licking my fingers when I’m done!
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And this is the lovely Laura, creator of the recipe
