EASTER-Homemade Chocolate- RAW

by Vashte on April 15, 2014

vegan-raw-wholefood- chocolate- homemade- all natural-glutenfree-celiac

raw chocolate www.vashte.com

Easter and chocolate go together like milk and honey, peanut and butter, Christmas and eggnogs. Personally I don’t know where, when or how Easter got into bed with chocolate but as we are human, and most of us have a soft spot for sweetness- it is most likely to have something to do with marketing… I mean what has the Easter bunny got to do with Christ dieing on the Cross to save our Souls?!!

This Easter, as I am fully into making and enjoying food I make from home, the same has occurred with chocolate. I’m making it. And it IS fun!!

I’m sharing this absolute basic raw chocolate recipe with you. Use it as a basis for all chocolate and then add your chosen flavourings, and other treats to spice things up as you go. Seriously life couldn’t be much easier!

Raw chocolate for Easter

Basic Raw Chocolate Recipe:

  • 1 cup of coconut oil for a lighter chocolate or
  • 1 cup of cacao butter for a darker cacao chocolate.
  • 1/2 cup raw cacao powder. Use less if you like a light chocolate.
  • 1/2 cup coconut sugar. Blended in coffee grinder to make very fine.
  • 1 teaspoon vanilla extract
  • Pinch of Himalayan Salt.

How to Make it Work:

  • Grind coconut sugar in a coffee grinder/spice grinder to form a fine powder.
  • Melt either your coconut oil or cacao butter.
  • Place all ingredients into a blender. Put wet ingredients in first to ensure a smooth blend.
  • Pour into chocolate molds. Set for 15-30 minutes in freezer.
  • Done. This is the absolute basic chocolate recipe. From here you start creating!

Notes:

Use cacao butter for a rich, dark chocolate. Cacao butter has a higher melting point so chocolate will not melt as fast as chocolate made with coconut oil. ALL homemade raw chocolate will melt at room temperature much faster than store bought chocolate. Keep it in the freezer.

Use coconut oil for a lighter, creamy chocolate. Add coconut flesh, avocado or the top off coconut cream tin for even more creaminess.

Add any filling for a change: try whole almonds, hazelnuts, nut butters, coconut cream, essential oils, chilli, Tabasco, buckwheat for a chocolate crisp, salted caramel, mint, strawberry coconut cream filling…. the list goes on!

When making chocolate with a soft filling- choose basic molds. Choose the regular molds from the ice tray when making chocolate with a soft filling.  When you choose fancy molds make solid chocolates. Fancy molds break easily when you try to release them- you end up with something like this if you make fancy molds with soft fillings:

chocolate www.vashte.com

Not exactly something you would serve up to guests!! LOL.

Fancy molds- make solid chocolate. If you like to make solid chocolate more ‘interesting’ add a couple of drops of natural essential oils like peppermint, or lemon, or orange. I use Doterra essential oils. I only need a couple of drops per chocolate mix.

Mint crisp chocolate: chocolate with activated buckwheat and a couple of drops of doterra mint oil. YUM.

Bounty:  These are naked bounty bites. To make these all you needs are:  coconut flakes, blended in a vitamix with some water and a little coconut cream. You can use the flesh from the young coconut and its water as a 100% natural bounty bite. Pour into icecube trays and set. 

 

Bounty Bars

Then pour chocolate over the top.

Bounty chocolate with Vashte

Alternatively line icecube trays with 1/3 chocolate, fill the middle with your chosen filling- in this case coconut- set in the freezer (about 15 minutes) then complete with final topping of chocolate!! Keep in freezer!

Salted Caramel Chocolates:

Salted caramel www.vashte.com

Ingredients: 1/2 cup cashews (soak for 2 hours in filtered water); 1/2 cup dates soaked in warm water; 1/2 teaspoon of salt- or more if you like really salty caramel; 1/2 cup coconut sugar; water to blend.

Blend all ingredients until creamy and smooth. Layer between chocolate- recommend using basic molds to ease popping out when set.

Keep excess salted caramel in freezer for use in icecream, on brownies… however you desire.

Soft Mint Filling: 1 cup soaked cashews; 1/4 cup desiccated coconut; 1/2 cup almond mylk; 1/4 cup coconut oil; 1 cup baby spinach leaves; big handful of mint leaves; a drop of peppermint oil-optional.

raw chocolate www.vashte.com

I tried whole strawberries in some of mine. That didn’t work so well as I didn’t taste the strawberries- they weren’t sweet. Make sure you taste as you create. When we make raw, wholefood- each time the recipe may vary depending on the flavours of the natural ingredients. So expect to get your hands dirty and play in the kitchen! Have fun making treats that are high in fat yes but WITHOUT toxic refined sugars, preservatives and other chemicals.

Go  wild!!

homemade raw chocolates with Vashte

xx Vashte xx

{ 2 comments… read them below or add one }

Maxine April 18, 2014 at 6:05 pm

Oh YUM!! I love the look of all of them but I think the Salted Caramel Chocolates might be my favourites. I guess I’d have to try EACH different one in order to be sure :)

Reply

Vashte April 27, 2014 at 3:14 pm

Well then- you have now tried the activated buckinis mint crunch and the fruit and activated nut orange chocolates.. I will have to produce some salted caramel for you as well to get the final verdict! xx

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