You may have noticed I’m a bit of a chocolate addict – good chocolate, that is, not the cheap ‘chocolate-flavoured’ stuff – I love REAL chocolate, with cacao butter and 70% organic cocoa and natural sweeteners. As I mentioned in my first post about making my own chocolate, I really try and avoid refined sugar, dairy and soy, and they are in most chocolates, even a lot of the ‘healthy’ ones. So I started making my own. They were okay, but not quite the right texture.
Then I found this gluten-free, dairy-free recipe for Raw Chocolate made with cacao butter and raw cacao. I played around with the recipe, and this is what I came up with. It’s very simple, and you can add in whatever additions you like to make all sorts of delicious variations! You can use more or less sweetener and cacao to taste. I like mine really dark, so just reduce the cacao if you don’t want quite so much of a dark taste.
Make sure your bowl, blades, lid and lid seal are REALLY dry before you begin – water and chocolate don’t mix!
If you’d like nuts or fruit in your chocolate, sprinkle them over the lined tray or in the chocolate molds, then pour chocolate over the top. Place in the freezer to set.
Here’s some ideas for additions:
– activated nuts (soaked then dehydrated), or roasted: hazelnuts, almonds, cashews, macadamia nuts
– raw cacao nibs
– sprouted, dehydrated buckwheat, made into little chocolate buckwheat ‘cakes’
– dried fruit: cherries, blueberries, apricots, ginger, cranberries
– pretzels (chocolate drizzled over salty gf pretzels is delish!)
– a mixture of above fillings!
You can also stir into the chocolate:
– shredded coconut
– spices: cinnamon, chilli, cardamom, ginger…
– edible essential oils: peppermint, orange, lemon, cinnamon… just a few drops
Swirl through the chocolate:
– sunflower seed butter
Here’s one more thing you can make with your fresh batch of chocolate!
Mix 100g of the chocolate with 50g of coconut oil, add a little more pure maple syrup if you think it needs it, and melt 2 mins/37C/speed 2, or until melted and mixed together. Pour into a jar and keep it in the cupboard, and you have instant ‘Ice Magic’ for whenever you want it!
It hardens immediately when you pour it over ice cream or sorbet, and the kids love it. Ok, so do the adults.
(If it’s cold weather and it hardens in the cupboard, just set the jar into a bowl of boiling water to melt it before using.)