This recipe is easy to keep ‘raw’ or unheated.
The cacao butter can be replaced by just coconut oil for a cheaper option. However, cacao butter helps to solidify the chocolate so it doesn’t melt all over your hands! The coconut oil chocolate retains its shape just out of the freezer, but melts very quickly. The coconut oil also adds an amazing gloss, so adding both is an option!
The most basic recipe uses a 1:1 ratio
1 cup cacao powder
1 cup melted cacao butter/coconut oil
(Option 1:3 ratio coconut oil:cacao butter)
Sweeten to taste. I prefer rice malt syrup best and use about half a cup. Other options include: dates, raw agave, stevia.
Then the fun can begin!
These are my top favourite additions. Not being too adventurous, I tend to stick with just one flavour at a time:
– Goji berries
– Cacao nibs soaked in peppermint oil
– (Roasted) hazelnuts, smashed into uneven bits
– Desiccated coconut
– Coffee beans
– Blueberries, raspberry powder, etc
the list is potentially endless!
Pour into moulds and set in the freezer. I store it in the freezer for months at a time.