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.

Zesty Almond Raw Chocolate
(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