This Mexican Chocolate Gelt is just as delicious as its crunch counterpart, but instead adds in cinnamon and a pinch of cayenne pepper for a kick that pairs deliciously with the creamy chocolate.
Prep Time: 5 minutes Cook Time: 20 minutes Makes: 4 servings
1 cup (180 g) chocolate chips
1 tablespoon (15 ml) coconut oil
½ teaspoon 100% vanilla extract
½ teaspoon (or more) ground cinnamon
¼ teaspoon cayenne pepper
Follow instructions for the Chocolate Crunch Gelt above, adding in the ground cinnamon and cayenne pepper in place of the coconut palm sugar. Spoon the mixture into the mold as indicated above and follow remaining instructions.
Bubbe’s tip: What, you can’t take a little heat? You can omit the cayenne and keep the cinnamon. Maybe even add in a pinch of allspice. So, what are you kvetchin’ about?!