Raw Chocolate

Raw Chocolate Madness Pt. 2

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So I know it has been a while since my last post...I was hoping to post part 2 of my raw chocolate experience quite soon after the 1st part as I made them both on the same day. However I got caught up with work and then went on holiday for a month, then I got back, had a serious case of the holiday blues and dived head-first into crazy working hours.

Anyhoo now I am back in the swing of things I am finally ready to put up the second part of my experiment, this time using cacao butter instead of coconut oil. I made this version into more of a healthy chocolate finger-esque bar, you can use a mould to achieve any shape you want, so it's fun to play around with. I had an Ikea silicone ice cube tray on hand and decided to use that. Alternatively you can line a glass oven dish with parchment paper, or basically anything that is flat and has sides which can contain the liquid chocolate mixture!

P.S.Using cacao butter definitely takes raw chocolate taste up to the heavens, but if it's not easy to get a hold of coconut oil is a pretty good replacement.

This recipe is inspired the one on Eleanor's amazingly beautiful blog, Earthsprout.

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Ingredients

1/3 cup cacao butter

1/2 cup raw cacao powder

3 tablespoon coconut sugar

1 1/2 teaspoon maca powder

1/4 teaspoon vanilla powder

himalayan pink salt / sea salt

Crushed pistachio nuts (optional)

Method

Melt the cacao butter in a metal or ceramic bowl over a pot of hot water, making sure that the bottom of the bowl doesn't touch the water.

Once melted remove from heat and sift the cacao powder, coconut sugar, maca powder and vanilla powder over the melter cacao butter and whisk together to combine. Then add a pinch of salt, this will enhance the sweet tones, and whisk away again, making sure all ingredients are well combined.

Pour out the mixture into the mould you are using, if you aren't using a silicone mould make sure to line with parchment paper. Sprinkle some crushed pistachio nuts on top, or whatever else you fancy, and pop in the freezer for 10 - 15 minutes.

Enjoy!

Raw Chocolate Madness Pt. 1

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Yesterday I decided to finally try and make some raw chocolate, I had saved a fair amount of recipes and drooled over far too many photos of delicious and nutritious chocolate. According to my recipe research I knew that you can either use cacao butter or coconut oil to make raw chocolate, and since I had both on hand I embarked on a little experiment in The Vegetarian Treehouse Kitchen! I must confess that the finished product seems a lot more fancy and sophisticated than the process. There are very few ingredients required and once you have the basics down you can work with what you have on hand!

So the first test was with coconut oil, and the one thing I had in mind was the Chocolate Nut Butter Cups I had seen on The Whole Pantry App, so I read through the recipe and gave it a go. I changed it slightly according to what I had, i.e. tahini instead of nut butter, and I added in a few extra spices.

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Raw Tahini Filled Chocolate Cups 

These guilt free antioxidant packed beauties will melt in your mouth and work wonders for your skin, digestive and immune systems, as well as providing your body with all the essential minerals such as iron, magnesium and zinc. Maca is the epitome of superfood, it balances hormones, promotes mental clarity, alleviates depression, migraines and anxiety while boosting your body with calcium, Vitamin B1, B2, C and E - the list is endless! So enjoy these guilt free deliciously nutritious treats knowing that you are nourishing your body with every bite!

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Ingredients (makes 8)

1/2 cup melted coconut oil

1 cup 100% pure cacao powder

1/4 teaspoon himalayan pink salt / sea salt flakes

2 1/2 tablespoons honey

2 tablespoons maca powder (optional)

tahini

cinnamon

handful of goji berries / cacao nibs for topping (optional)

Combine the cacao, salt and maca in a medium sized bowl, then add the melted coconut oil and honey and whisk well so there are no clumps.

Prepare some mini muffin cases (I used reusable silicone ones) and pour 1 tablespoon of the chocolate mixture into each case and place the moulds in the freezer for about 10 minutes or until firm.

Remove from freezer and spoon 1/2 teaspoon of tahini in the centre of each case, sprinkle a bit of cinnamon on top and place back in the freezer for another 10-15 minutes.

Once the tahini has firmed up slightly, remove from the freezer and top each chocolate case with 1 tablespoon of chocolate mixture, and goji berries or cacao nibs ,if desired, then leave to set in the freezer for at least 30 minutes.

Remember they are raw so serve immediately or store in the fridge until you're ready to eat them.

Enjoy!