PREP 5 MINUTES
COOK 10 MINUTES
TOTAL 15 MINUTES
MAKES 200 GRAMS
- 200 g cacao butter (1 cup) or raw, extra virgin coconut oil (or a combination of 100gram of each), melted
- 30 g cacao (¼ cup) unsweetened Dutch process or raw
- 2-4 tbsp rice malt syrup, honey or maple syrup -you can adjust the sweetness to your taste
- Simply melt the cacao butter or coconut oil over a very low heat (I find placing in a bowl over hot water is best), or Thermomix (temp 50, speed 1) until just melted. If making with just coconut oil, it only needs to be softened, not melted to make it.
- Add the cacao powder and sweetener, mix until well combined. Pour into chocolate moulds or mini cupcake baking cups. You can also spread out over a baking sheet to make a bark.
- Place in the freezer immediately to set (don’t delay with this).
- Once set, keep in an airtight container in either the fridge or freezer.
- A few people have had issues with the sweetener and base fat not combining completely. Make sure you don’t over heat the mixture, it should be barely luke warm (not hot).
- If you happen to overheat it, add a tbsp of coconut cream and try mixing with a stick blender or whipping it up in a blender just before pouring into a mould and get it into the freezer to set asap!
- Because both coconut oil and cacao butter melt when exposed to even a little heat, these chocolates always need to be kept cold (especially important if you use coconut oil for the fat). So, unfortunately, they are no good for picnics or lunch boxes (unless packed against an ice pack).
Choose cacao butter rather than coconut oil.
Choose rice malt syrup as your sweetener. You can also sub the sweetener for stevia if you enjoy the taste.
Choose rice malt or maple syrup as your sweetener.
Roasted nuts are delicious set into this raw chocolate.
Photo and Recipe by Well Nourished