Raw Chocolate Magic

When I first embarked on my health junkie path, cutting out refined sugar, dairy and a whole host of other nasties meant that chocolate was way off my menu! This was so tough for me, a self confessed sugar addict, a chocoholic, a lover of the brown stuff…..I felt desperate and would without fail fall off the wagon every time.

Once I began to connect with other health nuts and shared my distress of not having chocolate in my life, I was very swiftly handed a raw chocolate recipe by a superfood goddess, this recipe was dairy free, gluten free, refined sugar free……oh, and it was good for you too!  This person is now one of my closest friends!  Over the years I have adapted the recipe and played with different flavours and textures.  This recipe here is my favourite version but always experiment to find what works for you.

I really love to use measuring ‘cups’ for my recipes because it’s easy and creates a more instinctive feel when you are cooking.  You can purchase them really cheaply, they are easy to store, easy to clean and so quick to use.  I got mine from a cooking shop called ‘Steamer Trading’  but a quick search on the internet and you will find plenty of options.

Print Recipe
Raw Chocolate Magic
Superpower Raw Chocolate
Course Dessert, Snacks
Prep Time 20 mins
Servings
grams (approx)
Ingredients
Course Dessert, Snacks
Prep Time 20 mins
Servings
grams (approx)
Ingredients
Instructions
  1. In a saucepan, slowly melt the Cacao Butter on a very low heat making sure it never reaches a temperature where it bubbles.
  2. Using a wooden spoon (not metal), stir the mixture until all of the cacao butter has dissolved. Add the cacao powder, coconut oil and lucuma powder to the mixture and stir until a smooth mixture is formed.
  3. Add the maple syrup and stir.
  4. Take off the heat.
  5. Mix in the chopped dates and almonds.
  6. Your mixture is now ready to add to moulds. I use silicon chocolate moulds but you can use ice cube trays too.... I highly recommend using the silicon versions though.
  7. With a teaspoon, carefully put mixture into each mould tray. Place mould tray in the freezer for 1 hour. After this time, the chocolates will be solid. I tend to leave mine overnight in freezer and then take all the chocolates out in the morning. I leave some in the fridge in a jar and then I also keep a batch i the freezer. If you don't have moulds of any sort, you can add ground almonds to the mixture and roll them into small balls.... you can also add shredded coconut if you like.
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