I’ve played around with a lot of raw chocolate recipes and I have to say this is my favourite! For simplicity (you know when you need chocolate and need it NOW. yep. those times.) But also for taste and goodness.
I use raw honey as it is believed honey is a method by which nutrients can be imparted directly into the bloodstream. Raw honey should be treated as medicinal and definitely not overheated. When honey is overheated it is believed it becomes toxic and it also loses a lot of what makes it such a powerful food. So if you want to get the most out of your chocolate, it is best to keep it cool. If you want to keep it strictly vegan, rice malt syrup is a great addition, although you’ll need to add more as it as nowhere near as sweet.
1/2 cup coconut oil
3 tablespoons almond butter
3/4 cup raw cacao powder
1 tablespoon maca powder
1 teaspoon salt
1 tablespoon raw honey or 2 tablespoons rice malt syrup
Goji berries, hemp seeds, cacao nibs and bee pollen
Turmeric powder and macadamias
A sprinkle of flaky salt
Place a heat proof bowl over a small pot of simmering water and melt the coconut oil and almond butter. Once melted, remove and stir in honey. Add cacao powder, salt and maca powder. Whisk to combine. Cover a baking or plate in baking paper or use plastic chocolate moulds. Sprinkle about the third of the topping you have chosen on the bottom. Pour over chocolate mixture. Cover in remaining toppings. Refrigerate until set.