Pure goddess – Homemade Raw Chocolate
Every since I made my first chocolate, I have wanted to make more and more … they are just too fun! If you like chocolate and always wanted to make your own, give these recipes a try!
Raw Superfood Chocolate Bars
Ingredients:
1/3 cup coconut oil
1/4 cup cacao butter
1/4 cup almond or peanut butter ( homemade preferred )
1 tsp coconut nectar or palm sugar
1/4 cup cacao powder
pinch cinnamon
pinch pink salt
Process :
Cut cacao butter into small pieces. Heat a pot of water until it reaches 55 degrees celsius. Put cacao butter, almond butter and coconut oil in a smaller metal bowl and place that bowl pour into your pot of hot water. Melt until it’s liquid, once melted add cacao powder and slowly whisk together until smooth. Add coconut palm sugar or nectar, salt, cinnamon and keep stirring the mixture until starts to thicken. Select a mold, I prefer silicone for it’s easy release. Pour into mold and sprinkle with extras – macadamia, almond, chia seeds, buckwheat, goji berries, golden sultanas, bee pollen, cacao nibs, orange zest …. Then place in the freezer to set. Enjoy!
Basic Raw Dark Chocolate Recipe
Ingredients:
1/2 cup raw cacao butter, melted
3/4 cup raw cacao powder
2 tbsp coconut nectar/coconut palm sugar, or
your preferred sweetener to taste
1 heaping tsp coconut oil
pinch himalayan salt
Some of the add flavoring variations :
Cacao Nib crunch, Nuts, Goji berries, Raisins, Cayenne pepper or Chili powder, Peppermint, Lavender or Orange extract, Coconut chips, Chia, Hemp seeds …..
Bounty Bars
Ingredients:
Coconut filling
2 cup shredded coconut
¼ cup coconut oil, melted
2 tbsp creamed coconut, at room temperature
½ cup coconut milk, homemade preferred
2 tbsp coconut nectar
Chocolate coating
¼ cup coconut oil, melted
⅓ cup cacao butter, melted
⅓ cup cacao powder
2 tbsp coconut nectar, coconut palm sugar, or
your preferred sweetener to taste
seeds of 1 vanilla bean, or 1 teaspoon extract
Method
Place all the ingredients (except shredded coconut) in a food processor and process until smooth. Add shredded coconut and pulse to combine.
Remove from food processor and shape it into a flat rectangle about 3 inches by 7 inches and 1 inch thick. You can aid yourself with parchment paper to accomplish this. Place in the freezer for one hour.
Once set enough, take the coconut filling out of freezer and then cut into 7 bars.
While the coconut filling is freezing, get to work on the raw chocolate coating. Cut cacao butter into small pieces. Heat a pot of water until it reaches 55 degrees Celsius. Put cacao butter and coconut oil in a smaller metal bowl and place that bowl pour into your pot of hot water. Melt until it has turned to a complete liquid, once melted add cacao powder and slowly whisk together until smooth. Add coconut nectar, vanilla and keep stirring the mixture until starts to thicken.
Next, dip bars into chocolate coating (dip each twice for a nice thick coating), place them on a tray covered with parchment paper and pop them back into the fridge to set the chocolate completely.
Notes
Keep in an airtight container in the fridge for about 5 days…as they’ll last that long. If you have any chocolate left at the end, you can pop it into molds and freeze. Enjoy!
Raw Vegan Chocolate Cupcakes
Recipe makes 6
Ingredients for chocolate:
1 heaped tbsp cashew butter, optional
1/4 cup coconut oil, melted
1/4 cup cacao butter, melted
1/3 cup cacao powder
1 tbps coconut nectar
Ingredients for filling:
1 ripe persimmon, peeled
1 tbsp orange juice
around 6-7 soft dates
1/2 cup almond meal
few drops vanilla extract
Method:
Melt coconut oil and cacao butter, add cashew butter, coconut nectar and cacao powder and slowly whisk together until the mixture is smooth. Set aside.
Place all the ingredients (except almond) into a food processor fitted with the S blade and process until smooth. Add the almond meal and process until well combined. Pour about 1 tbsp melted chocolate into each silicon forms (place into a fridge to set for about 10-15 minutes) than top with about 2 heaped tsp from the filling (place in the middle) and top off with melted chocolate. Place in the freezer to set (store in the fridge). Enjoy!
Chocolate Cookie Dough Bars
Ingredients:
Cookie Dough Bars
¾ cup gluten-free rolled oats, made into flour
¼ cup hulled hemp seeds
⅓ cup shredded coconut
¾ cup soft dates
½ tsp cinnamon
2 tbsp coconut milk, homemade preferred
2 tbsp cacao nibs for extra crunch
Coating
4 tbsp coconut oil, melted
1+ ½ tbsp tahini or peanut butter, on room temperature
Method:
Place all ingredients into a food processor fitted with the S blade and process until you have a dough with the same texture as raw bliss balls. Add cacao nibs and pulse to combine. Remove dough from processor and roll it into a slightly flat, long log.
Freeze until firm and then cut up into bars.
In a bowl gently melt coconut oil and add the tahini/peanut butter and whisk together well.
Remove bars from freezer and dip each twice to create a nice thick coating. Drizzle with hemp seeds and cacao nibs. Place in the fridge to firm. Enjoy!
Raw Vegan White Chocolate Bonbons
Recipe makes 12
Ingredients:
1/2 cup cashew, soaked 4 hours
1 bar creamed coconut, on room temperature
1/4 cup coconut oil, on room temperature
few drops stevia
seeds of 1 vanilla bean
1/4 cup goji berry
1/2 cup coconut chips
Method:
Place all the ingredients (except goji and coconut chips) in a food processor and process until smooth. Remove the blade, add the remaining ingredients and gently stir together. Fill your silicone chocolate mold and place in the fridge to set about 30 minutes. Enjoy!
Store in the fridge.
Raw Vegan Peppermint Patties
Recipe makes 12
Ingredients:
1/2 cup cashew, soaked 4 hours
1/4 cup shredded coconut
2 heaped tbsp full fat coconut milk, chilled
2 tbsp creamed coconut, on room temperature
1 tsp coconut oil, on room temperature
seeds of 1/4 vanilla bean
1/2 tbsp lime juice
few drops stevia
2-3 drops peppermint extract
Method:
Place all the ingredients in a food processor and process until smooth. Pour mixture into a bowl and place in the freezer for about 30 minutes. Remove from freezer and place the mixture between two pieces of parchment paper and roll until the thickness of 1 cm. Use cookie cutters to get the desired shape. Place them on a parchment paper and transfer back to freezer for another 30 minutes. Once they set enough dip in melted chocolate and sprinkle with cacao nibs. Place in the freezer to set. Allow 10-15 minutes to defrost on room temperature before serving. Enjoy!
Store in the freezer.
Orange Chocolate Bonbons
Recipe makes 20
Ingredients:
Lime layer
1 medium sized zucchini, peeled
1 cup cashew, soaked overnight and dried
juice of ½ lime
1 tbsp coconut nectar
1 heaping tbsp coconut butter
Orange layer
1 medium sized orange, peeled
1 + ½ tsp psyllium husk
Chocolate coating
1 cup chocolate chips, vegan
1 tsp coconut oil
Method:
For the lime layer just add all the ingredients into a food processor and process until well combined. Fill your silicone chocolate mold and place in the freezer.For the orange layer simply blend the orange until it becomes smooth. Add psyllium husk and pulse together. Let sit on the counter top for about 20 minutes. Pour over the lime layer and place in the freezer for a few hours (about 3- 4 hours) to set.
Once they set enough dip in melted chocolate – dip each twice for a nice thick coating. Place them on a tray covered with parchment paper and pop them back into the fridge to set the chocolate completely. Store in the fridge.
To make your chocolate coating. Melt the chocolate chips, add a tsp coconut oil and stir together until coconut oil is melted.
Homemade Pumpkin Chocolate Bars
This chocolate bar recipe is completely customizable, you can add :
nut butter, nuts like pecans or walnuts, raisins, shredded carrots, chocolate chips, cacao nibs … Experiment with the amounts, adding a little bit at a time until you’re happy with the taste and texture. There all sorts of ways you can make these bars look more fun and attractive for the kids. I just used some melted chocolate but you can use melted white chocolate and draw spiders, spooky things or whatever the inner artist in you tells you to do.
Recipe makes 12
Ingredients:
2 cup raw pumpkin, chopped
1 cup shredded coconut
1 tbsp coconut nectar, or date puree
1/2 tsp pumpkin pie spice
Place all the ingredients (except coconut) in a food processor and process until smooth. Add the shredded coconut and process until well combined. Fill your silicone chocolate mold and place in the freezer to set about an hour. Once they set enough dip in melted chocolate. Place back in the freezer to set. Store in the fridge.
Chocolate coating
Ingredients:
1/4 cup coconut oil, melted
1/2 cup cacao butter, melted
3/4 cup raw cacao powder
2 tbsp coconut nectar, coconut palm sugar, or
your preferred sweetener to taste
Process :
Cut cacao butter into small pieces. Heat a pot of water until it reaches 55 degrees celsius. Put cacao butter and coconut oil in a smaller metal bowl and place that bowl pour into your pot of hot water. Melt until it’s liquid, once melted add cacao powder and slowly whisk together until smooth. Add coconut palm sugar or nectar and keep stirring the mixture until starts to thicken.
Homemade Chocolate Bark
Ingredients:
for Dark Chocolate
1/2 cup cacao butter, chopped
1/4 cup coconut butter or coconut oil
1/2 cup raw cacao or carob powder
Line a small baking sheet with parchment paper. Set aside. Melt cacao butter and coconut butter together in a double boiler and transfer to a bowl. Once completely melted, stir in the cacao powder.
for Pink Chocolate
1/3 scant cup chopped cacao butter
1/4 cup coconut oil
1 heaped tbsp smooth cashew or macadamia butter
1 tsp beetroot powder
few drops stevia, optional
In a double boiler melt coconut butter, coconut oil and transfer to a bowl. Once melted add in beetroot powder, stevia and stir until smooth and all the beetroot clumps disappears. Add cashew or macadamia butter and stir until very smooth.
1/4 cup pistachios, coarsely chopped
1 tsp flaky pink salt
Scrape the dark chocolate mixture onto the parchment paper and spread it to ¼” thickness. With the pink chocolate, by dropping spoonfuls of the melted pink chocolate mixture evenly over the dark chocolate in round pools. Use the top of a chopstick to swirl the chocolates together. Make patterns and enjoy the process. You can swirl this any way you like, plainly or artfully. While the chocolate is still soft, sprinkle evenly with chopped pistachio (gently press down into the chocolate, this ensures that when you go to slice it, the toppings won’t fall off) and flaky pink salt. Place the bark in the freezer to firm. Remove from the freezer and by using a sharp knife, cut to the bark into smaller pieces. Store in the freezer as these barks can melt on room temperature.
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