4 Ingredient Raw Chocolate Bark
Really?? Can this simple recipe for raw chocolate taste so good even though they are dairy free? Raw chocolate is so simple to make especially in the thermomix as it frees you up prepare the other ingredients and the temperature is perfect. Once it’s made, it goes into the freezer till the chocolate snaps then break it up and store in the fridge. Ok to be honest if you are coming off sugar for the first time you may find that this recipe may require a little more maple, so just reduce the raw cacao a little. For our family, I tried 50g of maple instead of 60g and it unbalanced the taste so 60g is perfect.
I feel that a lot of my food intolerances were a blessing in disguise as I would never have discovered the world of healthy and amazing treats I enjoy now. They take less time to make and I feel so much better.
Raw chocolate has great benefits. Don’t let the advertising for regular chocolate fool you into thinking eating lots of it is good for you. Read up on raw cacao. It’s the refined sugar in most chocolate bars that remains on your hips.
Although this is a healthier version, keep everything balanced and in moderation. When you have your vitamins and minerals balanced in your main meals, you won’t be needing much of these chocolate even though they are amazing.
- 100g Organic raw cacao butter (from good health food stores)
- 40g Organic raw cacao powder (or to taste)
- 60g Organic raw honey or pure maple syrup or rice malt syrup
- ⅛ tsp Organic himalyan salt
- 60g Organic Roasted nuts of choice, ginger, chilli, orange zest
- Roughly chop the nuts by using 1 sec turbo in the thermomix
- Place on a tray with baking paper to lightly roast for around 15 minutes on 180 degrees C. Allow to cool
- Chop cacao butter roughly with a knife on a chopping board, to approx. 1-2cm cubes. Place cacao butter into mixing bowl. Mill 20 sec/speed 8. Scrape down
- Melt cacao butter for 10 mins/50°/speed 1, scraping down sides of bowl with spatula towards end of cooking time to ensure all the cacao butter is melted. Continue to melt a little more at 37degrees if needed.
- Add remaining ingredients to mixing bowl and continue cooking 4 mins/37°/speed 2.
- Mix chocolate 10 sec/speed 5 to blend honey or syrup in, then pour into lined dish or chocolate moulds or onto a tray for a thin chocolate bark.
- Place in the freezer immediately to set, as it will separate if you set it at room temperature.
- If you don't have a thermomix...
- Crush the nuts lightly and bake for 10 minutes in a preheated oven 180 degrees C. Allow to cool
- Melt the cacao butter in a bowl over a saucepan filled with hot water, a very low heat until just melted.
- Add the rest of the ingredients and mix until well combined.
- Place the nuts onto a baking tray with baking paper over or silicon sheet, or chocolate moulds
- Pour over the nuts and allow to cover the nuts evenly or pour into chocolate moulds.
- Place in the freezer immediately to set. Once set, keep in an airtight container in either the fridge or freezer
It’s also delicious with a couple of drops of Young Living Orange Essential Oil or Peppermint. Add to taste.
Not yet familiar with adding essential oils to cooking, I only recommend Young Living for the quality and purity. Want to know more, take a look at my Oils Website to watch a free webinar or download your free ebook here.
Raw Chocolate is so simple to make as well. Once it’s made, it goes into the freezer till the chocolate snaps then break it up and store in the fridge.
Enjoy and tell me what you how you like them. Oh and try to stop and one piece! It takes self control!!