Delicious homemade raw chocolates three ways (preservative and dairy free)

I am sorry this post comes at the tail end of Easter when, like most people today, I am trying to avoid the mountain of chocolate treats we were given over the past few days but I know that at some point in the future you will eventually seek it out again. The last few weeks I have found that every time I am at the supermarket, I end up standing there staring at shelves of foil wrapped lardy-sweetness wondering what I really want to give to people, wondering what might actually contain palm oil, and what might really be hiding under all that shiny facade.
And so it was that I did what had to be done. I called for backup. This came in the form of my extremely talented and nutritionally wise friend, Dee. She was here to enlighten me in the world of making my own chocolate using raw, organic whole foods. I thought this might take us all afternoon, but in reality it was very quick and with a very delicious end result.

For about 25 smallish chocolates you will need:

• 100gm cacao butter (this comes as a solid and is available from most health or whole food stores and online)
• 4 tbs raw cacao powder, plus extra to adjust to taste
• 3 tbs maple syrup, plus extra if needed. You could use any sweetener you prefer, Dee had advised that honey can tend to separate and sit to the bottom so just a heads up about that.
• Chocolate moulds or ice cube trays. Something silicone may be easiest to get the chocs out of at the end, so be careful if using the ice cube trays.
• Berries, nuts, coconut etc if choosing to add fillings (see below)

The process itself it very simple:

1. Chop or grate the cacao butter into small pieces (this will make it melt quicker) and melt in a glass bowl over a saucepan of boiling water. 

 

2. Remove from heat and stir in cacao powder and maple syrup, adjusting to taste.
3. Pour into moulds and place in the fridge to set.
4. Leave refrigerated until serving.

That is actually it. I know, ridiculously easy.

So, on my first solo attempt I decided I wanted a challenge, and made three types of chocolates with different, healthy fillings.
Here are some optional fillings:

• place a fresh raspberry in each mould prior to filling, and pour chocolate over the top. The raspberries go kind of oozy in the chocolate and are really yummy.

 

• place a hazelnut (or nut of choice) in the mould and add 1tsp cinnamon to the chocolate mix prior to filling moulds

• This was my favourite - I think if it as the 'cranberry bounty' and was done in layers in the mould. 
• Firstly place a 1-2 tsp chocolate mix in the bottom of each mould and place in freezer for 10 minutes to set.

• While your bases are setting, place 4 tbs cranberry flakes, 2 tbs dried cranberries, and 1 dessert spoon coconut oil (melted) in a small blender and blitz it all together.

• Remove bases from freezer and top with a layer of the coconut mix. Return to freezer for 10 minutes to set.

• Remove from freezer and top with remaining chocolate. You may need to remelt the chocolate prior to using it again, and will definitely need to give it a really good stir prior to pouring it in.

• Leave to set in the fridge.

Then just box them up, and give them out. I had visions of handing out delightful, vintage looking Eastery tins, however the fact I left this until the week of Easter, and had to work the 3 days prior to good Friday meant that all I was left with was plastic. But a little ribbon and a Pinterest printable had them looking a bit cheerier.

I am still waiting for feedback on these ones, but the verdict in our house was 'almost as good as Dee's', which I will most graciously accept.

For more clean and calm living tips from Dee, you can find her on Facebook as Deelightful Doings and see her recipes featured on The Home Journal. She is a remarkably inspiring gal so please check her out!

xx