It’s now only a few days before Easter, and with plans and preparations already likely to be in full swing, I thought I would give you a simple recipe for a raw healthy chocolate alternative. You can literally whip this up in minutes and store it in the fridge.
This chocolate is still super rich and decadent, but is made using only raw healthy ingredients. As with any ‘healthy’ dessert it should still be enjoyed in moderation, and since it is a very rich I found a little slice satisfied me so much more than regular dark chocolate would have done.
I wanted to make a chocolate using coconut oil, or in actual fact using predominantly homemade
since I buy shredded coconut flakes (the raw ingredients for the butter) in bulk so it is extremely cost effective to make my own this way. Most of the other recipes I found for making raw chocolate used cacao butter instead, which may well create a slightly superior chocolate base and be less crumbly (I found the coconut butter does make it ever so slightly crumbly). However, for me the costs effectiveness and simplicity of using coconut butter along with the fact that this chocolate is still so very good lead me to decide against using cacoa butter. I may well experiment along those lines in the future but I wanted to offer you a chocolate made using ingredients you would more typically have in your cupboard.
For me, this chocolate does not taste overpoweringly of ‘coconut’ but then since I use coconut butter all the time I am a little immune to its taste. I would suggest that unless you have a strong dislike for anything remotely coconutty then you would love this chocolate! You can by all means use all coconut oil if that is more your thing, it will create a smoother textured chocolate without the slight grainy texture of the coconut meat content. If you go down this route I would suggest using about 1/3 less oil than the amount of butter the recipe states. You can always add more if you need to, to get a smooth spooning consistency.
You will note I have included both carob and maca powder in the ingredients list below. These ingredients are both optional but I would encourage you to include them if you have them as they create a much more complex flavour base. The carob gives a real richness to the compliment the cacoa and the maca has a ‘malty’ flavour which (depending how much you use) makes for a less bitter chocolate more of the ‘milk chocolate’ variety. If you omit the carob add a little extra sweetener or dried fruit as the carob is naturally sweet. To make this a raw chocolate you would need to use raw cacoa powder instead of regular cocoa powder, but again this is optional and cocoa could be interchanged here is preferred.
Have a happy, healthy….and chocolatey Easter!
For other super simple and versatile chocolatey recipes, check
(soy free) frosting. Oh and not forgetting
…they can be formed into any shape and they are still made on a very regular basis in this house!
Recipe: Coconut chocolate
Makes once very large bar (approx. 9x4 inch) so feel free to halve the ingredients to make a smaller version.
200g coconut butter
50g coconut oil (the additional of the oil creates a less crumbly chocolate)
50g raw cacao powder
30g raw carob powder or more cacoa)
1tbs maca powder (optional to taste)
50g agave syrup (plus a tiny pinch of stevia if necessary to taste- I found it sweet enough without)
Pinch of salt
1 tsp vanilla powder or extract
Optional- fruit and chopped nuts
Melt the coconut oil and butter and then mix everything together in a blender/food processor for a few minutes to achieve a thick glossy paste that is easily spoon-able.
You want to ensure that the coconut butter and oil stay warm and therefore liquidy to achieve the smoothest mixture. I used my
which has heat settings- by setting this at 37C I could maintain the right consistency as it mixed the ingredients together.
Once mixed, add some crushed nuts or dried fruit in last (if using) and briefly mix through evenly. I used coarsely ground almonds and cranberries.
Spoon the chocolate in to the bottom of a lined loaf tin (as I did) or individual moulds and pack down firmly. Store in the fridge to set for a hour. Once set this can be stored either in or out of the fridge for a couple of weeks.
For tips and info on recipe measurement conversions, ingredients, substitutions and the methods behind how I do things.... check out my 'baking tips' tab at the top of the page.