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3 simple steps to Raw + Delicious Chocolate

Chocolate is one of those foods that people have a serious love affair with. The kind that make you close your eyes in joy and that you feel you can’t live without.

Although the 80/20 or 90/10 rule comes into play here and regular kind of chocolate can be enjoyed from time to time; the seriously simple way to create your own chocolate is too good to deny!

First up let’s have a quick debrief on cacao (ca-cow)…

What is it? Where do I buy it? How do I eat it?

What – Cacao is the seed of a fruit of an Amazonian tree Cacao beans. It contain no sugar and between 12% and 50% fat depending on the variety and growth conditions. Raw, powdered cacao is full of flavonoids, which act as natural antioxidants and protect the body from ageing and disease caused by free radicals.

Raw cacao contains up to four times the antioxidants of traditional cacao powder, and has the highest antioxidant value of all the natural foods in the world. 

Not too shabby…L1020927

Where – Awesome for us, raw cacao powder is available in more and more places each day. Many supermarkets will offer the product, most certainly health food stores, bulk food stores (where I buy mine) and the world wide web. My 2 fave online stores for this are Heaven’s Pantry run by the gorgeous Madde and Be Good Organics, another seriously cool business!

How – Raw Cacao is the basis for regular store-bought chocolate and all chocolate derivatives, therefore the options are endless for how to enjoy it! Raw desserts, baked treats, smoothies and hot chocolate to name just a few.

Although bitter in taste, (dark chocolate lovers unite!) its’ velvety soft texture is extremely satisfying and should you choose to sweeten, does not require much at all!

Raw Chocolate Recipe - makes 1/2 cup of liquid chocolate

Vegan / Gluten-free / Refined sugar-free

photo

What you need:

  • 4 tablespoons raw cacao
  • 4 tablespoons coconut oil
  • 1/2 teaspoon maple syrup OR raw honey to sweeten

What you do:

  1. Combine cacao and coconut oil in a mixing bowl
  2. Place over a smaller bowl of hot water and leave for a few minutes
  3. Mix well, adding sweetener as you go

Options:

Use this liquid gold to cover your favourite dried fruit or nuts for a handy sweet treat to have in the fridge. See my recipe for chocolate-covered mulberries (or sultanas) here.

Add a flavour boost to the chocolate mix with a little orange zest, dessicated coconut or peppermint oil (make sure it is the edible kind!)

Top with chunks of nuts to make chocolate bark or set in moulds – I got mine from IKEA for $1 – and set in the freezer for a few hours before popping out and devouring!

L1020922

 

Note – this recipe can be reduced or increased so as long as you keep to the same 1:1 ratio of cacao and coconut oil with a slight amount of sweetener.

If you love this recipe, please share it with a fellow-chocolate lover and together let’s spread the word that chocolate is fantastic!

Nadia xxx

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8 Comments Post a comment
  1. Gail #

    Hello Nadia
    I’m not a fan of the taste of coconut, so any suggestions for an alternative to coconut oil in this recipe. Thank you.

    May 12, 2014
    • Hi Gail

      Thanks for your question! Cacao is a very strong flavour and anyone that has ever eaten my recipe has said they can barely taste the coconut.
      Maybe worth a try?

      I will have a think about an alternative for you as well x

      May 12, 2014
      • Hello Nadia   Thank you so much for your reply.  I shall definitely give this a try.  I’m thinking I am going to have to try and acquire the taste of coconut as it is used in so many recipes!   Kind regards   Gail   PS – All the best for your wedding too and I really enjoy your blog.  Very relevant and realistic content 🙂 

        May 13, 2014
      • Thank you for your lovely words Gail and I am thrilled to know that you find so much value from the blog.
        I would be super keen to know how you go if you trial the coconut oil – perhaps just start with buying a small bottle/jar? You are spot on – it is used in so many wonderful recipes and is a superfood indeed.
        Will keep my thinking hat on for you as well…

        May 14, 2014
  2. Hello Nadia
    Hope you are happy and well. I just wanted to let you know I tried your recipe, and unfortunately I just couldn’t cope with the coconut oil taste. I might just have to stick with eating bliss balls instead because I really do like cacao! Thank you again for your advice. Take care. Gail.

    May 21, 2014

Trackbacks & Pingbacks

  1. “I’m addicted to chocolate” | mumanddaughter
  2. Chocolate, Orange & Almond Bark | mumanddaughter

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