With Easter approaching I’ve been thinking about coming up with some new chocolate recipes…but naturally I kept coming back to my standard raspberries and coconut! Hmmm we need something different here….
I recently made another recipe that called for activated buckwheat – and the crunch in this reminded me of the “Crunch” chocolate bars I used to love eating! So I cheated a little by combining the chocolate recipe from my “Raw Chocolate Cups” and added in some buckinini’s. The result was seriously yum.
Using this chocolate recipe gives you a very rich and fudge like consistency, you could of course use a lighter chocolate mix for the same end result.
- 60g cacao butter
- 65g creamed coconut (between 60g to 70g works)
- 30g cacao powder
- 65g Pureharvest rice malt syrup (reduce this to bring the sweetness down, depending on your taste preference)
- 40g activated buckwheat (also called buckinini’s)
- Set up your “moulds” – this will make about 20 chocolates so you may need two types. I place them into a baking tray so it’s easy to move them after they are filled.
- 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).
- Add activated buckwheat. Mix spd 3, 5 to 10 seconds or until combined. Give a little stir with your spatula to be sure it’s all mixed through.
- Pour chocolate mix into your moulds and refrigerate until set (I put them in the freezer if I don’t want to wait!).
These won’t last long out of the fridge so keep cool!
Use the chocolate recipe from my “Sugar Free Coconut Rough” and add in the buckinini’s instead of coconut to achieve a lighter chocolate.
Include some crushed frozen raspberries or blueberries when adding the buckinini’s – or place some in the moulds and pour mixture over them