I wanted to share a few recipes for some great homemade raw chocolate we have been making at home lately. I’m really loving Nutrition Stripped‘s website as well as the Food Fix Up app, for clean and nutritious recipes – and I recommend them highly if you are looking for fresh alternatives and healthy eating tips. The best thing of all – they both do desserts – and chocolate! I’ve been making my own chocolate for a while now, and it is so easy because it’s based around three simple ingredients; cacao powder, cacao butter & maple syrup – melted and blended, and set in the freezer. By sharing some fantastic raw chocolate recipes, both Nutrition Stripped & Food Fix Up have inspired my raw chocolatier-ing to the next level. Making chocolate yourself is great because it contains no refined sugars (and the level of natural sweetness can be controlled by you), it is dairy free and it contains all natural, raw ingredients. For me, this redefines the guilt-laden idea of eating chocolate and turns it into a healthy treat, full of natural antioxidants. I keep my raw chocolates in the freezer, broken into small chunks, ready to be nibbled at any time I need a little pick-me-up. These recipes are so easy, even the boys love mixing the ingredients and spooning the chocolate into the moulds (we made eggs at Easter too). If you are interested in giving it a go, I would suggest buying some key ingredients in larger quantities. Health food items are often expensive, but the overall quality of the end product is so much better, that you consume much less at one time. After years of shopping around, I now always use Amazon to bulk buy my cacao butter, cacao powder, coconut oil, coconut butter, maple syrup (and many more items on my shopping list). I either make my raw chocolate with cacao butter or coconut butter as a base – both recipes are equally simple and can be found below.

 

 

FOR THE COCONUT BUTTER BASE * for recipes 1, 5, 6 & 7 – melt together 400g of coconut butter  and 50g of coconut oil (in a bowl over a simmering pan of water). when melted, remove from the heat and stir in 4 tablespoons of pure maple syrup and a pinch of fine sea salt. divide the mixture into four bowls and add your flavours from below. if you want to make a full batch of one particular flavour, just add four times the quantity of your chosen flavour.*

 

FOR THE CACAO BUTTER BASE *for recipes 3 & 4 – melt 200g cacao butter (in a bowl over a simmering pan of water) and add 4 tablespoons of pure maple syrup and a pinch of fine sea salt. divide the mixture into two bowls and add your flavours from below. if you want to make a full batch of one particular flavour, just add double the quantity of your chosen flavour.*

 

1. KEY LIME RAW CHOCOLATE

Add the juice of 1 lime and half a lemon.

 

2. MANGO & CHILLI RAW CHOCOLATE

I’m still perfecting this recipe, so I won’t share it with you now. Unfortunately these bars had to go in the bin, but they were so pretty – I couldn’t resist photographing them.

 

3. TAHINI CARAMEL RAW CHOCOLATE

Add 50g of tahini, 10 dates (diced finely) and 1 tablespoon of sesame seeds.

 

4. CHAI SPICE RAW CHOCOLATE (my favourite)

Add 100g cashew butter, half a teaspoon of vanilla bean paste, quarter of a teaspoon of cinnamon and quarter of a teaspoon of mixed spice.

 

5. RASPBERRY & COCONUT RAW CHOCOLATE

Add a handfull of raspberries (pureed) and 1 tablespoon of desiccated coconut.

 

6. ESPRESSO RAW CHOCOLATE

Add 2 tablespoons of cacao powder and 1 teaspoon of powdered espresso (mixed with enough hot water to make a thick liquid).

 

7. BASIC CACAO RAW CHOCOLATE (not pictured)

Add 4 tablespoons of cacao powder.

 

Once your chocolate flavours are combined (and you’ve used every bowl in the house!), spoon the mixture into lightly oiled silicone moulds (I use a spray coconut oil & and I buy my chocolate moulds from ebay). A tip here, is to place the moulds on a tray or a board that will fit in to your fridge, as lifting silicone moulds full of melted chocolate is very messy (and near impossible). You can set and store your chocolate in the fridge or freezer – though if you are using fresh ingredients like fruits, they will perish quicker if kept in the fridge.

 

Enjoy! x

 

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