Basic Raw Chocolate Recipe
Helpful Hints:
To melt the coconut butter into oil you can put the jar of coconut oil in a warm spot (if you have a dehydrator, this works fantastic) or you can use a double boiler (I make my own using two heat-proof glass bowls and some boiling water, as pictured above).
To pour the raw chocolate mixture with ease, I poured the warmed chocolate mixture into a Pyrex measuring cup that has a side pouring spout. This made for easy pouring, otherwise, it can be a little messy (lucky raw chocolate tastes delicious, even if you make a mess!).
When adding in extracts to your molds, add only one drop. Definintely in this instance, a little goes a long way.
To ensure that your chocolates come out like chocolates, make sure that you freeze the molds right away after pouring the chocolate mixture into them. If you wait, the coconut oil may separate from the rest of the mixture. It will still taste delcious, but the oil will turn white and won’t look the same as chocolately chocolates.
You will need to keep your raw chocolates in the refrigerator, as raw chocolate melts quicker than cooked chocolate at room temperature.
A little bit of chocolate goes a long way. These raw chocolates are very rich, and I have found that it only takes one or two little pieces to satisfy my hunger for raw chocolate.
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 1
vegan
vegetarian
white meat free
tree nut free
gluten free
red meat free
shellfish free
dairy free
pescatarian
- 1/4 cup coconut oil
- 3 tbs raw cacao powder
- 2 tbs raw agave nectarâ or 2 tbs grade b maple syrup
- 1 tsp vanilla extract â (or vanilla bean)
- pinch of celtic sea salt
- dried fruit nuts, shredded coconut, extracts, super foods, nut buttersâ (optional)
- Carbohydrate 0 g
- Cholesterol 0 mg
- Fat 54.4000000459871 g
- Fiber 0 g
- Protein 0 g
- Saturated Fat 47.0560000397788 g
- Serving Size 1 1 Recipe (54g)
- Sodium 0 mg
- Sugar 0 g
- Trans Fat 3.20960000271324 g
- Calories 469 calories
Make sure that the coconut butter is melted into oil (coconut butter is simply coconut oil in it’s unmelted form). Blend the raw cacao powder, raw agave nectar/maple syrup, vanilla extract (vanilla bean), pinch of Celtic sea salt and the coconut oil with a whisk in a bowl. Carefully pour raw chocolate mixture into molds Add any dried fruit (raisins, figs), nuts (chopped walnuts, almonds, Brazil nuts), shredded coconut, extracts (mint, butterscotch, raspberry), super foods (maca, goji berries, chaga powder) and/or nut butters (almond, sunflower seed, peanut butter) into the chocolate that your just poured into the molds. Set in freezer for 20 minutes.
