Saturday, 31 May 2014

How to Make Raw Chocolate and a Sour Cherry & Vanilla Raw Chocolate Recipe


Ahhh, chocolate. Almost everyone I've ever met absolutely loves the stuff and who can blame them? It tastes delicious and as I've mentioned before in this post it actually has the ability to boost your mood! However, most of the chocolate you can buy in shops is full of unnecessary ingredients that negate all the good work that raw cacao is capable of doing. Raw chocolate is much more beneficial to your health and I personally think it tastes far better than contemporary chocolate; however it does tend to be quite expensive and unfortunately it still isn't widely available. So why not make your own? All you need is raw cacao powder, coconut oil and a liquid sweetener of choice and you can create your own little bites of heaven. Raw cacao powder can be quite expensive if you're on a budget but it's cheaper in the long run than if you were to just buy lots of bars of raw chocolate, plus you can make so many other things with it such as baked oatmeal and pancakes! If you're in the UK I recommend this brand. Coconut oil is fairly easy to get your hands on nowadays - I've seen it in most supermarkets and big health food chains such as Holland and Barrett (in the UK) also stock it. This raw chocolate recipe takes about five minutes to make, contains a small number of pure ingredients and tastes absolutely incredible! Who knew that something this indulgent could be so good for you?





Basic Raw Chocolate Recipe


Ingredients
Makes 6 raw chocolates
  • 1/2 cup raw cacao powder
  • 1/2 cup melted coconut oil
  • liquid sweetener of choice, to taste**
*I melt my coconut oil by placing the jar in a bowl of boiling water and leaving it for a few minutes
**I usually use pure maple syrup which isn't raw but is minimally processed - you could also use rice syrup, coconut nectar, agave nectar or date syrup



Method

First you'll need to find some sort of mould to pour your chocolate into; I used silicone heart-shaped cupcake cases but you can just use normal cupcake cases if you have them - place six of these onto a baking tray or plate. If you have a proper chocolate mould then you can use that and you'll get a larger number of smaller chocolates.

Stir together the cacao powder and coconut oil (I used a protein shake mixer and shook it to combine the two) then add your sweetener to taste - I recommend using at least a tablespoon but unless you love super dark chocolate then I suggest using more than that! Pour the chocolate into the cupcake cases in equal amounts (fill approximately 1/4 - 1/3 of the cases) then pop them into the fridge to set for an hour or so. If you're in a cold climate then the chocolate will start to solidify almost straight away so you have to be quick getting it into the moulds! 

After about an hour (or when the chocolates have set) take them out of the fridge, remove them from the cases and enjoy! This raw chocolate will keep for a good few weeks (or even months but let's face it, it won't stay uneaten for that long) if it's stored in the fridge in an airtight container.




Sour Cherry and Vanilla Raw Chocolate Recipe


I've tried a lot of brands of raw chocolate but up until recently I'd never been able to get my hands on the one I wanted to taste the most - Pana Chocolate. As it's an Australian company it wasn't available in the UK until just a few weeks ago; I'd been extremely jealous of all my Australian friends for months so when Pana Chocolate announced their UK stockist I went straight onto their website and bought all the bars they had in stock! I loved all of them but my absolute favourite was the Sour Cherry and Vanilla flavour, therefore I decided to attempt to recreate it myself and it actually turned out extremely well. Obviously it didn't taste exactly the same as the Pana version but that just means I have an excuse to do a lot more experimenting with making raw chocolate!


Ingredients
Makes 6 raw chocolates
  • 1/2 cup raw cacao powder
  • 1/2 cup melted coconut oil
  • liquid sweetener of choice, to taste
  • 1/4 cup unsweetened dried cherries
  • 1 tsp pure vanilla extract


Method

Scatter the dried cherries into the cupcake cases (or chocolate mould), making sure they cover the bases but aren't taking up too much space - I used four or five cherries for each case. Then simply follow the method for the basic raw chocolate recipe (add the vanilla extract into the cacao powder and coconut oil mixture) and enjoy!



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10 comments

  1. I'll try it this weekend, nice post.

    Bea

    www.lovelivingabroad.com

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    Replies
    1. I really hope you like it if you try it! :) xxx

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  2. Would it work with chocolate protein powder instead of coco powder?

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    Replies
    1. I'm not sure to be honest, if you try it could you let me know? :) xxx

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  3. Thank you SO much, I just made these and they're sooooo yummy! (Raw chocolate) Its still hard to believe they could possible be good for you! Thanks so much, this recipe may change of chocolate life haha!

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    Replies
    1. I'm so glad you like them! Haha, I know, discovering healthy chocolate was a lifechanger for me ;) xxx

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  4. Woohoo! A fellow raw chocolate maker! Who knew something so delicious could be so healthy? We love using Choc Chick's Raw Cacao Powder: http://www.chocchick.com/

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    Replies
    1. I love Choc Chick's cacao powder too! :) xx

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