I like to use chocolate in a lot of things. And although I do buy dark chocolate chips, sometimes grain sweetened chocolate chips, for baking, I prefer to use my own if I have some. I try to keep some of my home made stuff handy for ice creams, raw desserts, granola bars, smoothies, etc… I like doing this, not only because it is cheaper, but also because it is refined sugar free and I can choose how dark or fruity or nutty, i want the chocolate to be. Here is a very simple recipe that I tweak every now and then depending on what I am going for.
- 3 oz or 85 gr of raw cacao butter
- 2 1/2 oz or 70 gr of raw cacao powder
- 2 1/2 TBS agave nectar
- In a double boiler melt the cacao butter
- turn off the heat and add the cacao powder and agave and whisk well
- pour in a shallow dish with some parchment paper and set in the freezer for about20-30 minutes
- pull out and cut into desired pieces
- store in a container in the fridge until ready to use
- easy right?!
Need I say more? Fudgey, chocolatey goodness. Yet again. These little disks are rich and creamy and make me so happy.
Being a chocoholic is slightly dangerous. I never run out of ideas on things to create, and I have a much too willing husband to motivate me in creating more. He loves chocolate almost as much as I do. I say almost because if he craves chocolate and there isn’t any around, he forgets about it. If I crave chocolate and there isn’t any around, well I make it.
I used mini muffin tins here, because, why not? But you could use anything you have on hand. I recently made a batch of chocolate in my ice cube trays. You do not need fancy little chocolate molds, although they are cute looking.
- 3/4 cup shaved raw cacao butter (I used a sharp knife and thinly shaved the cacao)
- 1/2 cup raw coconut butter
- 1/2 cup hazelnut butter
- 1 cup raw cacao powder
- 1/3 cup raw agave
- 1/2 tsp vanilla powder (optional)
- 1/4 tsp salt
- 3/4 cup dried fruit (I mixed goji berries, mulberries and dates)
- in a double boiler (Or a glass bowl over some steaming water) melt the cacao butter
- once melted turn off the heat and add the coconut butter and mix until melted and creamy looking
- transfer everything but the fruit to your blender and blend until well combined
- pour in a bowl and fold in the dried fruit
- lightly grease your mold with coconut oil
- pour mixture into your molds and put in the fridge to set at least 30 minutes or freezer to speed up the process
- store in the fridge.
- I have no idea how long they will last, i’ve never been able to let one sit long enough to find out….