I got this amazingly quick and easy recipe for raw chocolate from Aria’s teacher. She was generous enough to let me post it here. It is incredibly delicious and more than a little addictive and a bit healthy too with the cacao and coconut oil (at least I like to think so). Make this one at your own risk and please, try to share. (My recipe notes follow the instructions.)
Melt coconut oil until it becomes liquid. Stir all ingredients in a bowl, if you want to add nuts or dried fruit you can after it is all stirred. Pour into a container that has waxed paper or plastic wrap lining it (cupcake sleeves work well; silicone works too) and put it in the freezer. The thinnest layers make for the best tasting chocolate.
- Not having raw cacao powder and agave nectar on hand, I first made this with organic cocoa powder and organic light agave nectar. Though a bit different in quality, I thought the flavor to be just as amazing. So while the raw is probably better for you if you can get it (maybe a reader can expound on the benefits of raw a bit or link to a helpful resource), if you don’t have/can’t find the raw versions, don’t be afraid to try it anyway.
- Coconut oil melts at a fairly low temperature so you don’t need to put the burner on very high. The mix also freezes super fast. (So you won’t have to wait long to taste it. I promise.)
- In my experience, the mixture separates rather quickly and this can affect how it freezes. Keep stirring while spooning it into the sleeves for the best results.
- As the recipe states, the thinner the layer of chocolate, the better. I used about a tablespoon, give or take, and filled more than two trays worth of cupcake sleeves.