Those of you who have been following this blog may be aware that I have a thing for chocolate. I’ve been making raw chocolate a long time, using natural sweeteners such as agave, but recently I’ve really been tightening everything up and didn’t want to use anything other than dried fruit. I had a look around and found a recipe at My New Roots which inspired this chocolate recipe of mine – especially the way she wraps them like a chocolate bar – so cute!! Below is a picture of how my amended recipe turned out – really very yummy I must say.
85g cacao butter
85g coconut oil
1/2 tsp himalayan crystal salt
1 tsp maca powder (optional, for serving)
Depending on how good (or not) your food processor is, you may need to chop the dates first. Then pulse in the processor until they form a kind of paste. If you are particular about your chocolate being raw, slowly melt the cacao butter and coconut oil in a double burner until just melted. If not – they can be heated in a pan quite quickly. Add all remaining ingredients except maca to food processor, then process until smooth.
To set: either pour into a mould (an ice cube tray works well) and set in the refridgerator.
Or – get a rectangle of baking paper, and once the mixture has cooled a little and is no longer runny, put a large dollop into the middle. Wrap the baking paper around and over and push down to form the chocolate into a bar shape. Fold the edges in, press the chocolate into the corners and then wrap with twine or ribbon. Pop them in the fridge – these make a great present!
Then to serve, slice if desired and sift a little maca over the top.
Enjoy – x.