I’ve been promising this Raw Chocolate recipe to friends for a while. I held a mini workshop and taught friends how to make these homemade chocolate bars as well as Lotion Bars. I told them I’d post it the next day. That was uhhh, cough, last Tuesday.
I’m a chocolate person. Mars bars used to tickle my fancy. Then I got picky, then I kinda just stopped buying chocolate because none of it was worth it. Finally I decided to come up with my own recipe! I looked a bit at others online, but none were what I was looking for.
This, however, this Raw Chocolate is the jackpot!
Cacao= Superfood Antioxidant, Coconut oil= crazy healthy fat, Raw Honey= Allergy superfood.
I mean, it’s health food y’all.
Pictured here is Peppermint Espresso. It’s actually not my favourite, but by the time I got to taking pictures, my favourites had disappeared because some-bunny ate them all.
Where I live a good chocolate bar like green and blacks or coco camino is $4-$5. You can make 4X that for the same price with this recipe! Although there is no weird stabilizers so you need to keep it in the freezer. No biggy, the door makes a good shield so your children can’t see you sneak it.
The flavour combinations are endless! I’ve started experimenting with using essential oils (Make sure you’re using therapeutic grade that can be eaten!)
- Wild Orange+Cashew
- Dried Cranberry+Almond
- Fresh Mint
- Coconut+Dried Blueberries
- 3/4 cup extra virgin cold pressed coconut oil
- 1/2 cup + 2 tbsp raw CACAO, Not cocoa please
- 3 tablespoons raw honey
- 16 drops drops essential oils of choice
- Nuts/Seeds/Dried fruit/Whatevs
- Put a bowl or measuring bowl that will hold all of this in the fridge
- Melt the coconut oil, cacao, and honey together on low JUST until it liquifies.
- Whisk well and add in the essential oils if using.
- Pour the chocolate into the chilled bowl in fridge and stir every 3-5 minutes until the mixture is thick. You need them to start solidifying so they suspend the honey instead of it sinking to the bottom. A thin batter is the texture that works best.
- While that's cooling, prep your pan. Using parchment, butcher wrap, wax paper, saran wrap or tinfoil line your pan.
- Three pan choices: Not adding bits and want a thick bar/adding small amount of bits= 9"x5" loaf pan. Medium-large amount of bits= 9"x9" pan.
- When chocolate is ready, pour it into the pan. Freeze until solid. Take it out and cut it up, then put into a container and store in the freezer .
- Sprinkle your 'bits' into the pan, judge it by how much you want per bite. I'm not a 'fruit and nut' chocolate bar person until this recipe. I LOVE lots of dried fruit and nuts!
Chocolate Lovers Rejoice!
Satisfy your sweet tooth with these other tasty desserts!