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1
Remove seeds from chili and add to coconut oil to infuse. NOTE 1: Choose your quantity for desired spiciness. NOTE 2: You can leave in a jar in the sun for days for a cold infusion, place in a hot water bath for several hours, or heat oil in a pan at high heat and add for several minutes for a quick infusion.
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2
Repeat step 1 with rose tea.
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3
Remove rose tea and chili seeds (or leave seeds in) and combine oils.
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4
While oil is still hot, melt desired amount of cane sugar into the oil. NOTE: You can use any sweetener: honey, stevia, erythritol, etc.
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5
Stir in desired quantities of all other ingredients (the options for flavors and flavor combinations are limitless!) NOTE: Powders work best as they easily dissolve into the oil.
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6
Add a pinch of sea salt to bring out flavor. (DO NOT BE AMBITIOUS WITH THE SALT!)
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7
Pour desired amount into silicone heart ice cube tray (or any other mold or dish you would like to use). NOTE: Silicone trays/containers are the best as the chocolates can easily be popped out.
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8
Add raw or toasted pistachios to each chocolate,
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9
Place in freezer for 10 minutes or refrigerator for 30 minutes.
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10
Remove from silicon container and enjoy! NOTE: Coconut oil melts at 25 degrees Celsius/77 degrees fahrenheit so they may need to be kept in the refrigerator/freezer.
