Raw chocolate

So many people keep asking for this so here it is! My simple home-made raw chocolate! 

As with most of my recipes, it’s also grain-free, gluten-free and dairy-free so most people are able to tolerate this.  And I would recommend you add your desired sweetener gradually, and then slowly use less so that you are creating a 'dark' chocolate.

When it comes to flavouring you can keep it simple, use good quality food safe essential oils (I recommend Young Living), or sprinkle nuts, seeds, cacao nibs or dried fruits on top. Just adding some salt is delicious when you have it with a nice glass of organic red wine...just saying.

Note: If you're sensitive to cacao as it could be too stimulating or cause digestive issues for you, then you can use carob instead. Just use less sweetener as it's naturally sweeter than cacao!

 Raw cashew blueberry cheesecake

Ingredients

  • ¼ cup coconut oil (melted)
  • ¼ cup pure maple syrup or raw honey (or less depending on your desired level of sweetness)
  • ¼ cup cacao powder (or carob)
  • 2 tablespoons desiccated coconut
  • Optional flavouring:

Directions

  1. Add the coconut oil (melted), cacao, desiccated coconut to a small mixing bowl and stir until combined and resembles chocolate sauce. 
  2. Gradually add your desired maple syrup/honey, and taste until it's just right.
  3. If you're using essential oils add these in now, again taste according to how you like it.
  4. Take a sheet of baking paper and pour mixture into the centre. Fold it in half and then gently spread the mixture between the sheets using your hands or a rolling pin, until it's a thin layer of chocolate bark. You could also use pretty moulds here, they'll just take longer to set.
  5. Place baking paper onto a chopping board and put into the freezer until frozen.
  6. Take out of the freezer, and gently break into chunks. Remember that this will melt very quickly as it's made with ococonut oil, so it needs to be eaten quickly!