Raw Chocolate ( Soy-Free, Vegan)
SOY FREE II GLUTEN FREE I VEGAN II DAIRY FREE II PALEO II SESAME FREE II EGG FREE II NIGHTSHADE FREE II FISH FREE II SHELLFISH FREE
It's that time of the year again and I'm excited! This recipe is perfect for making gifts for your loved ones and it's super healthy too! But what exactly is raw chocolate?
Raw food is considered anything processed below 118°C (48°C). Raw chocolate doesn't contain refined cane sugar, dairy, wheat or gluten, packers or bulking agents, and artificial additives, flavours, preservatives or colours. Think of it as chocolate without the junk. Raw chocolate is said to be high in essential minerals like magnesium, potassium, zinc, and iron. It also contains more Vitamin B, protein, and fibre.
The best part? Raw chocolate is incredibly easy and quick to make!
Chocolate fillings & toppings
I used some straightforward ingredients however you can use, dates and top with sea salt; try coconut or other types of dried fruit so really go to town and experiment.
Sweetener
The sweetener I used is maple syrup, but please feel free to use agave/raw honey/ coconut blossom nectar if that’s your preference.
Cacao powder
Please do not substitute the cacao powder for cocoa powder, the difference is that by using cacao powder you are consuming far more nutrients and antioxidants as the cacao hasn’t been roasted or heated above 114 degrees. Cocoa powder has so it loses some of its nutritional qualities and will taste really strong and overpowering, which I do not recommend for this recipe.
Ingredients
This mould I used is from Lakeland, and I do really love their products, as they are really high quality and last forever. I literally only ever buy equipment once but choose to spend a little extra money, so they last. You could buy this from anywhere else online though so take a look and see what you can find. Ikea also have funky silicone ice-cube trays which you can use for this purpose, and of course, they are really cheap, and good quality too so do shop around and see what you can find within your budget.
30 minutes prep time
Step by step
Recipe
Raw Chocolate
1.5 cups coconut oil ( or cacao butter)
2 cups cacao powder
1/3 cup maple syrup
pinch sea salt
1 tsp vanilla extract
Fillings
Coconut
Dates
Sultanas/raisins
Nuts
Toasted buckwheat
Pumpkin seeds
Method
Melt the coconut oil over a very low heat, then add the other ingredients and whisk together
If its easier pour the chocolate into a jug so you can pour it into the moulds, or you can just spoon the chocolate into the moulds instead
Place the fillings into your moulds and then top with the chocolate
Chill in the fridge till set and then peel the chocolate out of the moulds and keep in the fridge till you are ready to gift wrap for your lucky friends and family.
Variations
Instead of using vanilla extract you could use peppermint, or orange extract. You could also dust with gold powdered food lustre or glitter which looks really pretty.
If your find cooking for your allergies and intolerances challenging. I also teach cookery classes and can do this in person or via zoom. Contact me here for a tailor-made class to suit your requirements.
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