Super simple, using just a few high quality ingredients makes this super delicious, rich and smooth.
It’s a must-have recipe….I posted one a while back using coconut oil as the base, however once discovering cacao butter, it’s tough to go back – as the cacao butter creates a much richer and more trust-worthy base…(it doesn’t melt so quick !!).
Try this out for Easter and see what you think…the idea would be to pour your raw chocolate mix into egg moulds and create your own Raw Easter Eggs!
You can get so creative with this chocolate and add in any of your favourite flavours to treat your own individual taste buds.
The best thing about making your own chocolate is knowing the benefits that come along with it, of course it’s still a treat…but knowing that your CACAO has come from a fair-trade source and is still packed with nutrients, lets us rest easy.
Unfortunately at Easter time, INSANE amounts of ‘regular chocolates’ are purchased and over-consumed!
The chocolate that you’ll buy at the supermarket is generally made with roasted cocoa beans– sadly often from unethical sources. These beans have been heated to high temperatures, processed and then ground, giving them a different, more subtle flavour and unfortunately losing all of the brilliant enzymes, minerals and nutrients that are packed into the whole raw bean.
They’re often mixed with palm oils and other dodgy substances to create a sickly sweet treat that leaves us with high-jumping blood sugar levels.
One of my favourite facts about raw cacao chocolate, is that it can improve your mood. It increases neurotransmitters in the brain that promote wellbeing and happiness, the same chemical ‘phenylethamine’ that lets us feel LOVE and bliss & also increases focus and alertness…
~ 1/2 cup (100g) raw cacao butter (or coconut oil)
~ 1/2 cup (50g) raw cacao powder
~ 2-4 tbsp liquid sweetener (coconut nectar, maple syrup or honey).
~ 1 – 2 drops vanilla extract (optional)
~ 1/4 tsp himalayan pink salt
Optional extras – chopped nuts, seeds, gojis, cacao nibs, coconut, nut butters, essential oils…
~ Grate or roughly chop cacao butter and then place in a small bowl over top of a simmering pot of water to melt fully. Once cacao butter has melted set the bowl aside.
~ Next add the cacao powder to butter and mix vigorously with a fork until all lumps are gone, then add the sweetener, vanilla and salt. Again, mix until all is combined.
~ Here, feel free to add any creative extras or simply leave as is. Find a mould of your choice and pour your chocolate mix into moulds, alternatively line a tray with baking paper and make a bark.
~ Leave to set in the freezer or fridge and then remove and enjoy.
This will keep best in the fridge (for up to 2 weeks-ish) but enjoy your chocolate at room
temp to really taste the flavours…YUM!
Please share your delectable Easter creations with us and show your pictures, tag us on instagram @i.am.company and #yoursingoodness