• Susan

Raw Cacao Choc with Ginger - Yum !

When we get that sweet craving its always great to have something healthy and yummy that 'hits the spot' and you can share the recipe too! Below are three variations of Raw Chocolate, one with freeze dried raspberries, others are caramel or ginger. The ginger is the easiest and the one which I like to have on hand. Raw Cacao Choc with Ginger can be put in either ice block trays or the petite size patty tins with a couple of pieces of ginger in there either before you spoon the melted mix in or after. Grease sides with some coconut oil. Yum!

Raw Raspberry Chocolate Bars

INGREDIENTS:

3/4 cup cacao butter 1/2 cup extra virgin coconut oil 1/3 cup maple syrup/coconut sugar 1/2 cup raw cacao powder Pinch pink himalayan/celtic

salt 1 tsp raspberry freeze dried powder 1/2 cup freeze dried raspberries

METHOD:

Place a heat-proof bowl over a pot of boiling water on a low heat (or use a double boiler), add your cacao butter into the bowl and melt slowly.

Once fully melted removed from the heat and add in the cacao powder, pink Himalayan salt, pure maple syrup, freeze dried raspberry powder and coconut oil.

Whisk until the cacao powder is completely dissolved and the mixture is smooth.

Add in the freeze dried raspberries (I like to smash them a little with the whisk) and mix through the melted chocolate.

Pour into your moulds. Bang the moulds lightly on the bench top to remove any air bubbles.

Place your moulds in the freezer and allow to set for about 1 hour.

Once fully set remove from the freezer. I store mine in the fridge in an air tight container for up to 2 weeks.

Caramel Dark Chocolate Bars

INGREDIENTS:

3/4 cup cacao butter 1/2 cup extra virgin coconut oil 1/3 cup maple syrup 1/2 cup raw cacao powder Pinch sea salt

Raw Caramel:

1 cups pitted dates 1/3 cup almond milk 1 tsp pure vanilla extract 1 Tbsp coconut oil Pinch of himalayan/celtic salt

METHOD:

To make the caramel filling soak dates for 10 minutes in boiling water and rinse.

Add all ingredients into a high speed blender and process until thick and creamy.

Place in the fridge while you make the raw chocolate.

Place a heat-proof bowl over a pot of boiling water on a low heat (or use a double boiler), add your cacao butter into the bowl and melt slowly .

Once fully melted removed from the heat and add in the cacao powder, sea salt, pure maple syrup and coconut oil.

Whisk until the cacao powder is completely dissolved and the mixture is smooth.

Pour the mixture 1/3 way into the mould, bang gently to remove any air bubbles and place in the freeze to set for about 20 mixtures.

Remove from the freezer and spread a thick layer of caramel filling over the chocolate. Do not touch the edges with the mixture (leave a wee gap)

Place back in the freezer for another 20 minutes. Remove and pour over the remaining of the chocolate.

Place your moulds in the freezer and allow to set for about 1 hour.

Enjoy!


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