I used to love eating commercially produced chocolate (hello Cadbury!) but obviously since reducing my sugar intake I’ve had to rethink this. Not only does commercial chocolate have a tonne of sugar, but also lots of artificial flavourings, colourings, thickeners and preservatives. Ewww…
Making your own chocolate is simple to do. It’s so easy once you get started you will be addicted to trying different combinations. And most likely once you start eating cacao flavoured raw treats – you won’t eat Mr Cadbury again (let me know how you go with that!).
Please note though – although this is home made chocolate – it is a very sweet recipe (a high amount of rice malt syrup!) and should be thought of as a treat. If you normally eat sugar, then the amount of rice malt syrup would be fine, but if you don’t – they will most likely be too sweet for you! I should also add, rice malt syrup is not a “raw” product, so if eating all raw foods is important to you, then use honey in it’s place.
Perhaps I should have called them “Almost Raw”?!
Here is my recipe for delicious, quick and easy chocolate treats. There are so many combinations you can try, so use your imagination!
- 60g cacao butter
- 65g creamed coconut (between 60g to 70g works)
- 30g cacao powder
- 60g Pureharvest rice malt syrup (reduce this to bring the sweetness down, depending on your taste preference. Note: including rice malt syrup makes the chocolate technically not “raw” – honey would need to be used for true raw chocolate)
- Frozen raspberries
- Desiccated or shredded coconut (preservative free – check the label, even if purchased from a “Health Food” store)
- Buckwheat puffs
- Anything else you want to try! Think vanilla, peppermint or chopped cashews, pistachios, macadamias…
- Set up your “moulds” – if using patty pans lay them out on a tray. You could also use a silicon chocolate mould or muffin tray.
- Place cacao butter in Thermomix bowl. Grate spd 9, 10 seconds.
- Add creamed coconut. Melt 37°C, spd 2, 3 minutes (or until melted and creamy).
- Add cacao powder and rice malt syrup. Mix 37°C, spd 3, 1 minute (turn up slowly to speed 3 so the cacao powder doesn’t stick to the bowl).
- Pour chocolate mix into your chosen mould and add your flavour! Then refrigerate until set (I put them in the freezer if I don’t want to wait!).
Make sure your bowl is dry before you start.
You can play around with the quantities of each ingredient above, depending on your taste preferences.
You can use coconut oil instead of creamed coconut.
These are rich, so don’t make them too large in size (choose smaller patty pans or moulds).
Raspberry and Coconut:
After pouring chocolate into the moulds, sprinkle some coconut into each cup.
Sprinkle roughly crushed (I just do this with a fork) frozen raspberries into the cups (not too much – it is very sweet!).
Add some more coconut if you like!
After pouring some chocolate into the moulds, sprinkle coconut into each cup. Add more as it sinks into the mixture until you reach the desired amount.
OR you can add the coconut at step 4 above if you wished.
These add a little bit of texture. Add with the raspberries and coconut in that variation.