So I know it has been a while since my last post…I was hoping to post part 2 of my raw chocolate experience quite soon after the 1st part as I made them both on the same day. However I got caught up with work and then went on holiday for a month, then I got back, had a serious case of the holiday blues and dived head-first into crazy working hours.
Anyhoo now I am back in the swing of things I am finally ready to put up the second part of my experiment, this time using cacao butter instead of coconut oil. I made this version into more of a healthy chocolate finger-esque bar, you can use a mould to achieve any shape you want, so it’s fun to play around with. I had an Ikea silicone ice cube tray on hand and decided to use that. Alternatively you can line a glass oven dish with parchment paper, or basically anything that is flat and has sides which can contain the liquid chocolate mixture!
P.S.Using cacao butter definitely takes raw chocolate taste up to the heavens, but if it’s not easy to get a hold of coconut oil is a pretty good replacement.
This recipe is inspired the one on Eleanor’s amazingly beautiful blog, Earthsprout.
1/3 cup cacao butter
1/2 cup raw cacao powder
3 tablespoon coconut sugar
1 1/2 teaspoon maca powder
1/4 teaspoon vanilla powder
himalayan pink salt / sea salt
Crushed pistachio nuts (optional)
Melt the cacao butter in a metal or ceramic bowl over a pot of hot water, making sure that the bottom of the bowl doesn’t touch the water.
Once melted remove from heat and sift the cacao powder, coconut sugar, maca powder and vanilla powder over the melter cacao butter and whisk together to combine. Then add a pinch of salt, this will enhance the sweet tones, and whisk away again, making sure all ingredients are well combined.
Pour out the mixture into the mould you are using, if you aren’t using a silicone mould make sure to line with parchment paper. Sprinkle some crushed pistachio nuts on top, or whatever else you fancy, and pop in the freezer for 10 – 15 minutes.