The first time I made this particular bar was about two years ago! I was exploring a range of raw and relatively healthy chocolates that I could make that would firstly satisfy my chocolate cravings and secondly not taste like mud (some of my earlier experiments over the years with carob are best left forgotten).
This gorgeous soft slab of creamy chocolate has a fudgy edge to it. Not because I am necessarily a fudge fan – I was more importantly looking for a bar that wouldn’t crumble or flake-off. Now (talking of the crumbliest flakiest chocolate) that’s not such a bad thing: if you have washable sofa covers. My boyfriend Mr Z loves to have a chocolate nibble and promises to be oh so careful but has left more than his fair share of chocolate smudges all over the sofa which is slowly getting destroyed as I keep putting the non washable covers through the wash! And for the love of chocolate it can’t go on.
So something without crumbly bits was what I was looking for. And if a little fruitiness and nutiness was getting involved too then all the better!
I keep this slab in the fridge but if you want to blast it first in the freezer go wild and just do it. Also feel free to add your own range of berries and fruits.
Please note that if you substitute for another sugar be careful: maple syrups and honey’s will make this VERY difficult to blend and you will get a deep dark sticky fudge and not a warm looking chocolate. So look for a very liquidy ‘warmed to room temperature’ sweetener and definitely don’t use maple syrup from the fridge – too sticky. Watch the motors on your blender! I have made this in a blender and a food processor before: and to be honest both turned out fine. I would probably prefer a food processor because I can’t stand waste and as the chocolate is particularly sticky it can be a chore getting it out of a deep blender jug: but if you enjoy getting your hands and fingers right in there – making sure you slurp every last drop – don’t let me stop you!
This gorgeous chocolate bar also features in my A Raw Christmas Recipe Collection.
- 1 cup raw cacao powder
- 3/4 cup coconut oil (melt gently over a double pan or in your dehydrator DO NOT microwave)
- 1 cup cacao butter (melt with coconut oil or separately then mix)
- 1 cup agave syrup (or other flowing liquid sweetener of your choice)
- 1-3 dried red chilies
- thumb size fresh ginger (grated)
- 2 tbsp. lucuma powder
- pinch Himalayan salt
- 50-75g almond powder
- 1 cup crushed raw pecans
- 1 cup dried cranberries and sultanas
Melt the oil and butter in a bain marie – double pan (a bowl over a boiling pan of water) do NOT heat the oil or use a microwave. If your oil isn’t ice-solid then you can also stand the jar in a bowl of hot (not boiling) water for a few moments.
Once melted, in your bowl add all other ingredients except for almond, pecans and fruit and stir in. Transfer to a blender or food processor. Blend for a few minutes until the chocolate is silky smooth.
Pour back into the bowl and temper the chocolate. An easy way to do this is to ‘fold’ the chocolate with a spoon and hold the spoon in the air as you do it: get the chocolate aired and moving.
Slowly fold in pecans and almond powder. Finally fold in the fruit. Set onto a baking tray (or tupperware lid) lined with cling film. Whatever you place it on make sure it has a rim so the chocolate does not run wild! Put in the freezer for 2 hours or keep in the fridge to firm. Raw chocolate melts at room temperature so keep them cool. I love this awesome chocolate bar.
I would say ‘lasts up to two weeks’ but I have no idea. Before I can work it out it’s gone.
Let me know if you make it and feel free to share the recipe through social media!
Keeping it juicy & raw
PS this chocolate is loaded with sugar. Not refined sugar (granted) but it is not to be considered a ‘healthy snack’ please consume with passion and judgement!