Quick, Easy & Oh-So-Delicious Raw Chocolate

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.)

1 cup coconut oil
3/4 cup raw cacao powder
1/4 cup raw agave nectar
2 tsp vanilla

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.

My notes:

  • 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.



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