‘Just take my money already!’ is the first thing I heard when I brought these delicious hand made raw chocolates out to share for the first time. Well, of course, they were not for sale, just for sharing, and as they were received so well I now make these a staple at my chocolate workshops at Cookery School and bring them out at my retreats and bootcamps.
Pure joy. Deliciousness in a bite. And the best bit? They are so very easy to make!
The fact that they may be classed as clean-eating, refined sugar free, low GI, paleo, vegan (yada yada yada) is just a side note: as these choccies are just perfect to showcase your inner kitchen ninja skills and share some fabulous home-made treats with your family and friends.
And here’s a naughty secret: they go very well with my fatty latte or your favourite coffee.
You can whizz these up in a personal blender. I use my ‘mini miller’ (which is my nickname for my fab Tribest Personal Blender). Seriously I take this gadget everywhere with me and it was sorely missed earlier this year on my USA book tour! (My travel essential!) Perfect for the job! A smaller blender is perfect for this as you don’t end up wasting lots of chocolate up the sides of the jug – or rather should I say you spend less time trying to get your whole face in there to save wasting one tiny bit.
You can also use a different nut or seed butter of your choice – and if you start making these chocs using a pre-made butter of your choice until you are confident enough to make your own then that’s totally fine – but just get making these already. Check out my sunflower seed butter recipe and see how easy it is to make. You won’t regret it!
My taste for chocolate is quite dark and salty so if you want to make these sweeter then add a sweetener such as xylitol to your chocolate mix.
Each batch makes 12-24 choccies depending on your tray size.
- 1 cup sunflower seed butter (or other nut or seed butter of your choice)
- 1 cup warmed coconut oil
- 3 tbsp cacao powder
- 2 tbsp carob powder
- 1 tbsp maca powder
- 2 tbsp lucuma powder
- large pinch salt
Make sure the sunflower seed butter is at room temperature and not straight from the fridge before you start or your chocolates will be tricky to blend. Get your chocolate mould (or use and ice cube tray) ready and make sure that it is clean and more importantly dry – or you may get bits of watery ice on your choccies. Not cool.
Make the chocolate sauce first by warming the coconut oil and stirring in all the other ingredients in a bowl with a fork. Add some sweetener like xylitol if you prefer a sweeter choc. Once you have the chocolate mix to your taste add the chocolate to your personal blender followed by the sunflower seed butter.
Blend (I pulse to keep an eye on things) until the two are perfectly mixed (no more than a couple of minutes in total) and transfer to your clean dry chocolate moulds. Take these directly to the freezer to cool. Once ready to eat (allow at least 90 minutes to freeze) carefully remove the pralines from the tray and roll in cacao. You can either use straight up cacao or a mix of the powders used in your chocolate mix.
Your chocolates are ready to eat! Just remember that coconut oil chocolates are not stable in warm temperatures and they will melt. Once frozen you can keep these chocolates fresh in the fridge, although from experience they won’t be around for long!
Let me know if you make these I want to hear all about them!
If you would like to make these delicious treats with me at Cookery School then why not join me for my Christmas Masterclass & Supper where we will be enjoying a range of delicious goodies just like these.
Keeping it juicy & raw