Just in time for the weekend of love, here's a bit for the taste buds that ROOTED wanted to share. We've been stocking these at Stretch this week and included on our menu for delivery...needless to say, they've gone down well!
Raw chocolate combines coconut oil and raw cacao for a much more natural alternative from your usual shop bought chocolate, which is full of refined sugars, extra sweeteners and goodness knows what else. Raw cacao is a great anti-oxidant, natural stimulant (watch eating too many of these before bed) and has a host of nutritional compounds. It has been known to be one of the richest sources of anti-oxidants of any food on the planet!
We do use a little maple syrup in this recipe which gives the raw chocolate a very silky finish. Here we use brazil nut butter for a sweeter taste to almond butter, plus is an extra boost of anti-oxidants and selenium that is known to be good for thyroid function.
The only warning here is that you might have to share...but sharing is caring isn't it!
- 1/3 cup raw cacao
- 1/2 cup melted coconut oil
- 1/4 cup maple syrup
BRAZIL NUT FILLING
- 3-4 tablespoons homemade brazil nut butter
- pinch of salt (we use pink Himalayan Salt)
- 1 tablespoon coconut oil
- 1 tablespoon maple syrup
TIME: approx 10 minutes for the Brazil Nut Butter and then 20 minutes to make
QUANTITY: 12 -14 servings
To make the brazil nut butter, very simply add the brazil nuts to a high speed blender and blend until a smooth consistency. We usually make a batch using one-two cups of brazil nuts - use as a spread or with porridge, chia pots or in smoothies for the rest of the week.
Heat the coconut oil in a pan. Whilst it's melting add the raw cacao and maple syrup to a bowl and then add the melted coconut, saving two tablespoons for the brazil nut butter. Mix the chocolate ingredients, stirring thoroughly to get rid of any lumps of cacao powder. Take a tablespoon of the chocolate and put into a cupcake case. We make ours with reuseable ones as the chocolate is easy to peel out and then you can package in one container.
Once the cases are filled, place in the freezer for 3-4 minutes. This is where the brazil nut filling can be made by simply adding the 2 tablespoons of coconut oil, tablespoon of maple syrup and pinch of salt. Give it a good mix.
Take the chocolate out of the freezer and use the small (wrong end) of a spoon or small spoon to put a dollop of the brazil nut butter on top of the chocolate. You want the edges to be free for the chocolate top to surround it. Put another tablespoon of the raw chocolate mix on the top or enough so that the brazil nut butter is covered.
Here it is optional to add some goji berries or edible flowers, anything to make them look pretty. Put them back in the freezer for 4-5 minutes and then they are ready for the fridge where they will keep for around a week. Voila!
This recipe can be tried with other nut butters too so give it a go with almond or cashew. If making brazil nut butter isn't for you, shop bought nut butters work perfectly fine.