Imagine a world where Chocolate Could Be Medicinal?
Where you could be prescribed different chocolates depending on your health, mood, constitutional needs? This world exists and I would like to take you there! This is a recipe for you to make your own Raw, Vegan, Refined Sugar-Free Chocolates.
– Glass Bowl
– Measuring Spoons
– Metal Balloon Whisk
– Moulds (ice cube tray, plastic or silicone chocolate moulds, mini cupcake cases)
– 50g Raw Cacao Butter or coconut butter (or half and half)
– 25g (3.5 tbsp) Raw Cacao Powder
– 8g (1 tbsp) Lucuma Powder
– 20ml (2 tbsp) Liquid Sugar (High Quality Maple Syrup, Agave nectar, Runny Honey)
– Tiny Pinch Himalayan Salt (brings out the flavour of the chocolate)
– Anything or nothing from the additional ingredients list
– Nuts and seeds – any and you can keep them whole of bash them up a bit
– Dried Fruit – ones that go really well with chocolate are goji berries, cherries, raisins
– Coconut – desiccate or chips
– Buckwheaties – sprouted and dehydrated buchwheat grains – gives a lovely crunch
– Cacao Nibs – broken cacao beans, nice crunch and bitter chocolate flavour
Essential Oils – for flavour, only use a couple of drops. Nice ones are peppermint, orange, lemon, lime, rose, geranium, nutmeg, cinnamon, lavender
Natural Flavour Extracts – vanilla, coconut, strawberry, almond, cherry
– Superfoods – green powders (spirulina, chlorella, wheatgrass powder), probiotic powder, maca power etc.
Grate the cacao butter into a glass bowl that will sit nicely over a small saucepan.
Put some boiling water in the saucepan and sit the bowl on top.
There’s no need to keep the pan on the heat – we don’t want to heat the butter any more than necessary to melt it. It will melt just sitting over the building water.
Once the butter has melted whisk in the maple syrup and then the powders and salt. Make sure it is whisked together thoroughly as you don’t want the sugar sinking to the bottom.
Then you can add in superfood powders and flavourings etc if you are using them and whisk again. If you are adding nuts/seeds/buchwheaties/dried fruit it’s nice to put them directly into the moulds then pour your chocolate mixture on top.
You can either transfer the chocolate to a jug and then pour into the moulds or just use a spoon. Then fill your moulds (don’t overfill them) put them in the freezer for 20 – 30 mins to set.
Then keep in the fridge. In the fridge, the chocolate will last up to one month (but you’ll have eaten it way before this).
Recipe fills one average mould. So feel free to double or triple the quantities to make more.