Raw chocolate is so versatile, so delicious, and so much better for you than the shop-bought dairy-filled version. It can be used in so many different recipes – drizzle it over ice cream, create your own chocolate bark, use it in raw desserts, try it in snacks such as my Raw Chocolate Nutbutter Cups, or just use it to dip fruit in as a healthier chocolate fondue. I have a huge sweet tooth, so what better way to end 2015 than with a basic recipe for the good stuff? This version takes less than 5 minutes to whip up – let me know what you use yours for!
65g cacao powder
120ml coconut oil (melted)
3 tbsp maple syrup
3 drops vanilla extract
- If not already liquid, melt the coconut oil in the microwave or over the stove.
2. In a bowl, combine all of the ingredients and whisk until the chocolate is smooth with no lumps in it.
3. The chocolate will need to be left in the freezer for at least 30 minutes to set properly – for example, if you’re making chocolate bark, pour the mixture onto a tray and sprinkle with your preferred toppings before freezing. Once it has set you can transfer the chocolate to the fridge ready to eat, or leave in the freezer if you prefer your chocolate harder (it will keep for longer in here too).