Raw Dark Chocolate Recipe February 15 2016

I'm a big believer in the benefits of dark chocolate made with nutritious, organic ingredients. Check out my blog post on this here.

This raw, dairy-free recipe can be used as a smooth, delicious base with many lovely fillings or toppings suggested below.



Cacao nibs and espresso beans

I have found I get a good texture from using half organic coconut oil and half cacao butter together with raw cocoa powder and natural sweetener (e.g. honey or maple syrup). Raw coconut oil is a wonderful healthy addition to diet, an added bonus. This chocolate needs to be chilled to set.  

I do recommend pouring it into chocolate moulds (which let you break the block apart into pieces once set) or small foil cups, but if you don't have any, just pour it into a shallow container or tray and cut pieces off to eat once set. 

Ingredients:

Base

  • 2 Tbsp Organic Raw Cacao Butter (gives the silky texture of chocolate)
  • 2 Tbsp Organic Raw Coconut Oil  (gives a lovely smoothness)
  • 3/4 cup Raw Cacao Powder
  • Natural sweetener of choice and to taste - my favourite is 1 Tbsp raw honey and 1 Tbsp organic maple syrup with a little (about 1-2 Tbsp) natural Mesquite and/ or Maca powder added to the cocoa powder through a sieve. Other options include rice syrup, apple syrup, organic coconut sugar or ordinary natural cane sugar (fine grained)

Filling or topping

My favourites include:

  • Roasted fresh almonds, coarsely chopped
  • Macadamia or other favourite nuts e.g. Cashews
  • Dried raspberries or other berries (yum!!!) whole or coarsely chopped - beautiful as a topping
  • Raw Cacao Nibs
  • Espresso beans, whole or coarsely chopped- for caffeine fiends
  • Dates- for a sweet tooth
  • Gogi berries - healthy kick; great with almonds
  • Finely desiccated (good quality) coconut - very yum!
  • ...Use your imagination!

Method:

Chop the cacao butter into 2-3cm chunks.

Melt slowly, together with the coconut oil - I use an oven on no more than 70 degrees Celsius (stirring occasionally) but you could also use a double boiler method on the stovetop which requires more attentiveness.

If using coconut or cane sugar, add this to the oil mix while it melts.

While the oils are melting, sieve the raw cacao powder and mesquite / maca powder (if you are using it) into a mixing bowl, combining gently (a large wooden spoon is great).

Cacao powder

 

Once the oils are melted, add liquid sweeteners e.g. Honey, and pour into mixing bowl with the dry ingredients. 

If you are using nuts as fillings then chop first. Mix in any / all fillings you are using - or if you're using more than one, then separate the batches and add.

Finally, pour into moulds or small foil cups, or if you don't have any, just pour it into a shallow container or tray and chill in the fridge for an hour or two to set. Get the last out of the bowl with a rubber ladle or fingers :)

Store in the fridge or in the pantry if you are in a cooler climate.