This recipe for raw choc definitely comes under the super easy category of - compile, gently heat, stir, pour, freeze and eat. It’s also perfect timing for Valentines Day. The boys chose lemon zest and almond butter and once poured I had an after thought to make one especially for me and added some chopped walnuts and a few chilli flakes - that gave it a nice bit of spark. Personally I think making raw chocolate is one of those things that once you have a base just about anything (within reason) will work. So don’t be shy and give it a try. It will be a whole lot better for you than store bought chocolate and less addictive as well - trust me!
I recently picked up some chocolate moulds from Spotlight but if you don’t have any just make a bark as we did in this combo sometime ago now.
(makes enough to share)
1/2 cup cacoa butter
1/4 cup cacao powder, sifted
3 Tbs brown rice syrup (use more if you like it sweeter)
2 tspns vanilla extract
zest of 1 lemon (unwaxed)
2 Tbs almond butter
optional (chopped walnuts and a little sprinkle of chilli flakes)
Melt the cacao butter over a very gentle heat
When completely melted add the remaining ingredients and stir well to combine
Pour into your chosen moulds
Place in the freezer until set (maybe 5 mins)
Remove and keep refrigerated until ready to eat
Hey There, I’m Sherilyn the creator of Wholepromise. This is where I venture outside of being a mum, wife and Fertility Nurse Specialist. I live on the Sunshine Coast in Qld, Australia and am spoilt by year round access to Farmers Markets offering a plethora of local, seasonal and organic produce. In all Wholepromise is my style of food, it’s the food I want my boys to appreciate and it’s the food that makes me happy. Styling and photographing it is just another bonus.
For anyone interested in learning more about raw food then do take some time to stop by the website of Russell James . A pommy lad wi...
My husband ventured out last evening to do a trial run for his up coming adventure race . He left late yesterday afternoon and arrived ho...
I can't take credit for this fabulous chocolate chia cake but Tania Hubbard can. The founder of Husk and Honey , Tania is smashing i...
I seriously have no idea why I haven’t shared this considering we have been eating it all winter long. Soup is such a great thing to...
It’s Fabulous Fermentation Week - Fermented Beets with Orange & Thyme, Tzatziki and Spiced Chickpea CakesIt’s fabulous fermentation week and personally it couldn’t have come at a better time. After reluctantly being prescribed and taking...
"Beans, you mean beans as in beans a colleague said" I made this batch of black bean bean brownies and took them to work for m...
These little cupcakes constitute what I would regard a worthwhile indulgence and they are both grain and gluten free. Chocolate Co...
Easter Sunday – what a glorious morning. If there could possibly be a positive to getting up at the crack of dawn with kids, the glorious...
I like to make a big batch of these and store them for future use. They are easy, versatile and store well for long periods of time. T...
This raw zucchini bread was enjoyed by the whole family. The boys preferred it topped with peanut butter and honey whilst my own preferenc...
- ▼ February (3)
- ► 2012 (39)