Many of you know, that in the last year I have been experimenting with different raw chocolate recipes, none were a failure (I often make them for Satsang), but it needed to be perfected and I did not really have a recipe to give away as I was just trying and mixing. So I think now I found a recipe I can share with you. Please keep in mind that when making your own raw chocolate from organic ingredients, you need to be creative.
raw chocolate
Homemade Dark Chocolate:
Please use certified organic ingredients
70 gr raw cacao butter
1/2 cup raw cacao powder (sifted optional)
2 tbsp agave nectar or maple syrup or raw honey
1 pinch of celtic sea salt or pink himalayan salt
Moulds to pour the mix in, I use ice cube forms.
Melt cacao butter in a small, dry metal or glass bowl over a saucepan of simmering water. (On a hot Queensland’s Summer day I just put the bowl outside, covered and let it melt naturally). Once melted mix in all the other ingredients and mix very well until you have a nice, thick, consistent, liquid chocolate mix. Pour into the mould and freeze over night or for several hours.
Enjoy !!!!!!
Some extra tips:
If you prefer the taste of milk chocolate, decrease the amount of raw cacao powder used.
Feel free to be creative and add any nuts: walnuts, almond, macadamia, etc….. finely chopped, raisins, and/or vanilla essence or vanilla beans, there are many other possibilities.
This cheesecake is raw, gluten free and dairy free.
A friend of mine posted this delicious recipe on Facebook some time ago. A couple days ago I finally made it myself.
Crust:
1 Cup macadamia nuts 1/2 Cup walnuts 1/2 Cup pitted medjool dates 1/4 Cup dry, unsweetened coconut
Mix nuts and dates in a food processor (don’t add coconut). Sprinkle the coconut onto the bottom of your cheesecake pan to stop the base from sticking. Then press the nut and date mix into the pan to form the crust.
Cheesecake Filling:
2 Cups raw cashews (soak for 20-30 minutes) 1/2 Cup coconut oil, liquid 1/2 Cup pure maple syrup (or use agave nectar if you prefer) 2 teaspoons Vanilla 3/4 Cup raw Cacao powder
Place cashews into processor/blender with maple syrup and vanilla. Blend until creamy. Then add cacao powder and coconut oil and keep blending until creamy and smooth. You may need to scrape down the sides a few times. Spoon the filling into the base and place in freezer for about an hour.
Afterwards you can keep it in the fridge, if it lasts that long 🙂 Yummiiiiii – enjoy!!!
I soaked the nuts (except coconut) over night. And used a 1/4 cup each of agave nectar and pure canadian maple syrup (du Quebec).
Hatha Yoga Ipswich 