I know there is a whole raw chocolate movement out there, but this kind of goes against my philosophy on raw chocolate, (which is basically, don't!) BUT, this is quite delish. I add the coconut cream as I find raw dark chocolate overwhelming and too much.
There are a lot of reasons that I don't believe in raw chocolate. Firstly, the fermentation process of the chocolate beans, way before they become cacao or cocoa or any other chocolate product, is well in excess of the 48°C top temperature mark for rawbies! So right there, that is the end of raw chocolate before it begins. Other reasons relate to health and safety as well as flavour for me, but I need to write an article about that so you can understand further.
This recipe works, and is perfect for use in your ice creams, or just a treat on its own, this too, is scarily easy to make and extremely easy to eat ... don't say I didn't warn you! The adding of the coconut cream is the only temperamental part of the recipe. GO SLOW!
Come join our FREE TRIAL on the Insider Club for more great recipes
The Lazy Sourdough Bakery course now baking.
The Whole Scoop Ice Cream course is churning now!
Need
- 100 Grams coconut oil BUY
- 100 Grams cacao butter in pieces
- 100 Grams cacao powder BUY
- 100 Grams pure maple syrup
- Pinches pink salt flakes BUY
- 1 Teaspoon vanilla bean paste BUY
- 60 Grams coconut cream Recipe
Do
- 1
Place all ingredients except coconut cream into the Thermomix bowl and melt 15 min/37°C/speed 1.
- 2
Add 30g of the coconut cream and fold in using your spatula. Add remaining cream and incorporate by hand, using your spatula.
- 3
Spread into a lined tin and place into freezer until use.
- 4
Break into pieces as needed or pour over toasted nuts, sprinkle with a little salt and then break into pieces as needed!
