By Amy Crawford
Once you learn how easy it is to make your own raw chocolate, with only the best and healthiest of ingredients, you'll never buy Cadbury's again. This stuff is the business. Not only do you have full control over what ingredients you use but you get to manage the cacao content AND make it as dark as your taste buds can handle! There's no tempering required here either. This is the dummies guide to making your own raw chocolate. All we really care about here is how it tastes. I'll admit, it doesn't have the glorious shine of commercially bought chocolate but it certainly has the taste, not to mention the health benefits (and distinct lack of refined sugar).
1 cup raw cacao powder
¾ cup coconut oil
4-5 tablespoons coconut sugar (or rice malt or maple syrup, to taste)
1/3 cup roasted almonds
Handful each of goji berries, pumpkin seeds & cacao nibs for scattering (optional)
1 pinch of sea salt
Line a slice tin with baking paper. To roast your almonds pop them into a 180 degree oven for about 10-15 minutes, checking half way. On a low heat gently melt the coconut oil and add the coconut sugar, allowing it to dissolve. Remove from heat and stir or whisk in the cacao powder. Pour the melted chocolate into your tin. Scatter evenly with the roasted almonds, pumpkin seeds and cacao nibs. Place in the fridge for an hour or so (or into the freezer for about 20 minutes if you simply can’t wait).
Note: I like my chocolate very dark. If you prefer yours a little less 'powerful' I'd suggest you start with 1/2-3/4 cup of cacao and do a few little taste tests (any excuse to dip the finger in!?)
For more raw chocolate recipes, you can find them in my whole foods eBook, A Nourishing Kitchen.