Making your own chocolate is both easy and fun. The best part being that you are actually eating a treat that is nutritious at the same time, not just an indulgence. You can get as creative as you want here, using this recipe as your platform adding whatever other ingredients you see fit such as cinnamon, chilli, coconut, nuts, dried fruits and so on.
My raw cacao is super rich in plant based essential fatty acids which are important to keep our bodies healthy, youthful and free of inflammation. Cacao is a good sources of minerals, in particular magnesium, and B vitamins, it is also an aphrodisiac. Oh goodie!
- 1 cup coconut oil or cacao butter (this can be mixed up a bit with coconut butter)
- 1 cup raw cacao (make sure to get a good quality one)
- 3 tbsp coconut nectar
- 1 tsp vanilla extract (optional)
- 1 tsp mesquite or lucuma powder
- 1tsp carob (optional)
- Prepare a bain marie (a pot of boiling water and a heat resistant bowl on top), and melt the cacao butter and or coconut oil in the bowl, stirring frequently. If you are using only cacao butter, add 1 tsp of coconut oil to the cacao butter.
- Once melted, stir in all other ingredients making sure everything blends well.
- Add any additional ingredients of your choice or leave as is.
- Place in a ice cube tray or other container suitable as a mould.
- Leave in the fridge for 4-6 hours or overnight.
- When ready to eat, gently remove the chocolate from the mould and serve up on a decorative plate.
- These chocolates are best kept in an airtight container in the fridge. I use a glass jar.
- This is enough for petite four for 4-6 people. If you are anything like me, it's just enough for one person over a couple of days. If you like your chocolate soft, leave it out on the kitchen bench for a bit before eating. Allowing the chocolate to warm up a bit from the fridge also enhances its flavours.