Pistachio Coconut Chocolate
Chocolate is often difficult for those with histamine intolerance, as classic cocoa is often not well tolerated. This variation is cocoa-free, is a suitable alternative, and can be easily made at home with cocoa butter and refined to your taste.
This recipe is
- suitable for a low-histamine diet
- gluten-free
- lactose-free
- vegan
Preparation time
15 minutes + 30 minutes chilling time
Ingredients
-
100 g cocoa butter
-
1 tbsp pistachio paste
-
1 tbsp coconut milk powder (1)
-
6 tsp coconut blossom sugar
Preparation
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Melt cocoa butter in a hot water bath
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Divide cocoa butter into two bowls, with 50 g each
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In one bowl, thoroughly mix cocoa butter with pistachio paste and 3 tsp coconut blossom sugar
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In the other bowl, thoroughly mix cocoa butter with coconut milk powder and 3 tsp coconut blossom sugar
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It is important to mix thoroughly so that the ingredients combine well
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Pour into any mold and let harden in the freezer or refrigerator
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Serve immediately or store in an airtight container in the refrigerator
Our HistaFood tip
You can top the chocolate with nuts or, for example, coconut flakes (1).
The main ingredients are always cocoa butter and coconut blossom sugar. The rest is variable and can be combined according to your taste. Also try almond butter (1) + cranberries, tahini + salt or cinnamon.
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=== PRODUCT LIST PRODUCTS ===
Note on our recipes:
We only use ingredients from SIGHI List Category 0 and 1. Please always consider your individual tolerance.