Raw Superfood Chocolate
I'm slightly obsessed with chocolate. And I'm a firm believer that transitioning to a healthier lifestyle does not mean that you have to completely give up the things you love. I still enjoy buying dark chocolate, but discovering the simplicity and delight of making my own healthier raw chocolate was life changing (well, certainly very exciting!).
One of my favourite ways to make raw chocolate is to set the chocolate relatively thinly in a shallow container and sprinkle a heap of delicious 'bits' on top (like frozen berries, crushed nuts and seeds, cacao nibs, shredded coconut...whatever tickles your fancy). To make this Raw Superfood Chocolate, I also added Whole Food Nutritionista's Love Smoothies Superfood Milk Chocolatte Blend to the chocolate mixture (made with organic cacao, lucuma, mesquite, vanilla, maca and cinnamon powders) for a delicious flavour injection and superfood kick.
i n g r e d i e n t s
for the raw chocolate:
- 1/2 cup chopped raw cacao butter *
- 1 x 20ml tablespoon rice malt syrup (or your preferred liquid sweetener)
- 2 teaspoons tahini (or nut butter)
- 1 x 20ml tablespoon Love Smoothies Superfood Milk Chocolatte Blend **
for the toppings:
- Frozen raspberries (or fresh if you have them!)
- Raw cacao nibs
- Activated pumpkin seeds
p r e p a r a t i o n
- Line a 10 x 16cm container with baking paper or cling film.
- Melt the cacao butter and rice malt syrup together in a small pan over the lowest heat on your stove. Once melted, stir in the tahini and the Milk Chocolatte Blend until well combined.
- Pour the mixture into the prepared container. Sprinkle over your chosen toppings then leave the container in the freezer to set. Once set, remove the chocolate from the container and break into pieces.
- Store in the fridge or freezer. (Keep in mind that if you store the chocolate in the fridge, the frozen raspberries will soften).
* If you don't have cacao butter, you can use coconut oil instead (keeping in mind that the chocolate will melt more easily at room temperature if you use coconut oil).
** If you don't have the Milk Chocolatte Blend, you could use 2 - 4 teaspoons of raw cacao powder or cocoa powder instead (depending on how dark you want to make the chocolate).