Shaz’s Raw Chocolate
It works out better to make these in small batches, as there’s less chance of the ingredients separating before they’re actually set, and they look much more appealing when made in the smaller batch. Still taste delicious done with double quantity, but we eat with our eyes, so why not have them look amazing too.
⅓ cup cacao butter
⅓ cup coconut oil
Just under ¼ cup raw cacao powder
2 tbsp. pure maple syrup
Place the cacao butter and coconut oil into a glass bowl over a saucepan of gently simmering water. Gentle is the key here, so we keep all the nutritional benefits. Stir until just melted. If the coconut oil is already in its melted form, add it after melting the cacao butter, and blend together well.
Sift in the cacao powder and blend through. Then add the maple syrup, 1 tbsp. at a time, stirring well.
Spoon into chocolate moulds or mini foil cups and get into the freezer to set straight away. Store them in the freezer or fridge in an air-tight container.
I like to sprinkle a little Himalayan salt over mine before setting in the freezer. Being just a little more creative and taking just a little more time, you can spoon in a little chocolate to the moulds, set this in the freezer. Then a little organic peanut butter and a sprinkle of salt. Top off with chocolate to finish and freeze again until set. Raw nuts and dried fruit can also be added here, just make sure they’re chopped well.