Home-made Raw Chocolate Deliciousness!

A simple and nutritious treat, perfect for those with a sweet tooth but off sugar. Suitable for paleo. I gave up sugar 6 weeks ago – I didn’t think I would last this long but I have never felt so good, energy wise and internal health – No sugar has been a godsend. Sorry no, let me rephrase! Learning to make my own treats that are free from sugar has been a godsend. All in moderation too, I started playing with chocolate after 3 weeks of super clean eating. More about this another day…..

I am not great at measuring things, I kinda just lob in a bit of Cocoa Butter here, sprinkle cocoa powder and a drop of vanilla extract. I only recently started adding a sweetener – It is very strong and slightly bitter without a sweetener, but all up to you and your tastes. I am still off sugar so my sweetener is Stevia, Xylitol or Rice Syrup.

Get creative with your recipes, add peppermint or orange extract (or the real deal: finely chopped mint leaves, or grated orange peel)

Other options for fun flavours are Sea Salt, teaspoon of brewed coffee, or chillies

Ingredients

Your amount can vary, but this is a good ratio to go by.

Equal amounts of Cocoa Butter & Cocoa Powder. Half that amount or less to taste for your sweetener and a few drops of vanilla extract or other flavours.  Voila! Simples!

For example, the following will max a large batch of Raw Chocolate for up to 6 people. I tend to make less than this so I don’t devour it all by myself!

  • 1 cup of Cocoa Butter (can substitute with coconut oil or half cocoa butter half Kerry Gold Butter)
  • 1 cup of Cocoa Powder
  • ½ cup Sweetener of choice. I use Stevia, Xylitol or Rice Syrup. Add sweetener to your taste, using half this amount again or less will make a bittersweet chocolate
  • 1 teaspoon of Real Vanilla Extract (great one in M&S), vanilla powder or seeds form the pod are good too.

Melted Raw Chocolate

Instructions

  1. Melt cocoa butter in a glass bowl on top of a small pan with an inch of water (make sure water isn’t touching bowl) over medium heat. Melting in a bowl is more of a fool proof method, but I tend to just lob it in the pan and keep an eye on it. Do not let over heat, keep staring til melted.
  2. When cocoa butter is completely melted, remove from heat and add sweetener. If you are using Stevia granules, I tend to add them just before taking off the heat so they dissolve with the melted cocoa butter. (it will smell divine now!)
  3. Add the cocoa powder, vanilla and other flavour extracts. Keep stirring and mix it into a smooth liquid, no bits. I taste it now and see if you want more sweetener or sometimes I add pinch of sea salt.
  4. Make sure all ingredients are well incorporated and smooth.
  5. Make sure no water gets into the mix as it can cause the chocolate to go all funny, and unable to serve to others.
  6. Pour the chocolate in to molds or ice cube tray. Or onto a baking tray lined with parchment paper (cupcake tray is cute for this too bite size treats) or a ceramic dish lined with almond meal base (see recipe below ‘Choc and Almond tartlets’).
  7. Let harden for several hours at room temperature (pop in the fridge or freezer if you are in a rush to eat them.)
  8. Once hardened – Devour and Enjoy!

Notes

I have used normal butter mixed with cocoa butter when I was running low on Cocoa Butter. I have not yet tried it with only butter, but I assume it would still work, just not as ‘healthy’. You can also use coconut oil in place of the cocoa butter which will produce an even healthier chocolate. If you use coconut oil keep it in the fridge as it will melt much faster at room temp.  I use coconut oil when making a fudge slab of chocolate, nuts and berries See Choc and Berry Fudge Slab recipe below.

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More Chocolate Recipes

I am a chocoholic, so naturally I went to town experimenting with this new hobby of mine.

Ferrero Rocher Raw Choc Balls:

Mix Ground Hazelnuts with Melted Raw Chocolate.

Form little balls of this mixed paste, (option to place a whole hazelnut in the centre.) Freeze to harden, or leave in fridge overnight.  You can dip them (Roll them in melted choc the next day or once hardened and sprinkle with hazelnut chips. Or alternatively eat the Hazelnut Balls as is. Yummy warm or chilled! I’ll be honest- I have eaten this mix straight up just mixed with mulberries or goji berries!

Option: pack the hazelnut meal and chocolate mix into the base of ceramic dish, chill and pour melted choc on top and leave to chill for a few hrs. (or in freezer if short on time)

Note on Hazelnuts: I use the blanched hazelnuts for ease (M&S or The Health Food Store), but you can also soak whole hazelnuts over night, roast them for a few hours til hard, (approx. 4 hrs on a low heat 90/100°C). Then while still hot roll them in a tea towel to remove the skin. This is the hardest part of all this, because it is near impossible to remove all the skin alone by rolling in a towel. Use your hands to remove the last bits, then blend to a fine powder. You can buy without the skin in health food stores, just make sure no bleaching agent was used.

Chocolate & Almond Tartlets

These are yum! My Husband’s favourite!

Chocolate 1  Make the base first:

  • 200g (1 cup) Almond meal (ground almonds) or hazelnuts. (I have experimented with super foods here too – Try a blend of Almond meal, Maca Powder (great to regulate hormones) and Chia Seeds or LSA powder (Linseed, Sunflower and almond mix)
  • 60 g Butter – Kerry Gold is good (melted or at least very soft)
  • Pinch of Salt
  • Optional – if you have a sweet tooth add a spoon of Stevia to sweeten or Rice Syrup

Mix it into a good dough, you can add extra almond powder or butter depending on consistency.

Mix all the above together, pack down into the base of a ceramic dish, cupcake tray, or ramekin dishes.  Pop in the oven at 180°C for about 10 mins, til lightly brown/ golden. Keep an eye on it. It browns quickly.

Chill in fridge or freezer if short on time. (FYI careful putting hot dishes in a freezer, allow to cool slightly first.)

Meanwhile make your chocolate ( see above)

Once Base is chilled, pour your chocolate on top and chill again to set.

Optional: Add mulberries or goji berries on top (you can buy in most health food stores) Or crushed frozen berries or Cocoa nibs.

Serve chilled. Yum!

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Chocolate and Berry Fudge Slab

Simple and easy!

Ingredients:

  • Raw Chocolate – made with Coconut oil
  • Frozen berries of your choice. Raspberries, blackberries, blueberries etc.
  • Dried Fruit – figs, dates or raisins

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  1. Mix everything together and pour into a baking tin – I use a loaf tin, lined with baking paper.
  2. Freeze
  3. Once hardened take out and cut into finger slices, or crush and serve with ice-cream.
  4. Store in fridge as it will met at room temp

 






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