by Buffy Ellen
The long Easter weekend is upon us, so you'll no doubt be thinking aboutf baskets of chocolate eggs and hot cross buns (as well as taking a restful and well deserved break). But before you reach for that familiar Cadbury chocolate egg, read on dear friend.
I wanted to share with you today my all time favourite homemade chocolate recipe. Lots of raw chocolate recipes are made purely with coconut oil, but you really must try it with cacao butter instead - the result is so much creamier and twice as delicious. Makes sense that nature would pair cacao beans with cacao butter to make the perfect chocolate right?
Black Forest chocolate has always been one of my favourite chocolate bar flavours, as well as anything with nuts. The beauty about this recipe is that not only is it super simple, you can also add any toppings that you like (or have lingering in your cupboard). My favourite combos include brazil nuts, almonds, coconut and goji berries, but really the world is your plant-powered oyster here.
Before I forget, this delicious creation is raw, vegan, dairy free, refined-sugar free, and without any forest and animal habitat-destroying palm oil. Unfortunately all those elements find their way into normal store bought chocolate (as tasty as it may be)! Instead these bars of joy are made with antioxidant-rich raw cacao, heart-healthy coconut oil and cacao butter, low-GI unrefined sweetener, with a dash of carob and cinnamon for flavour. This is the perfect batch recipe to make up and store in the fridge for the coming weeks. Enjoy it, and have a beautiful weekend!
Makes 16 mini chocolate bars or squares
All of the items below can be purchased from our online store, simply click on each ingredient link to add to your shopping cart
Always use certified organic ingredients where possible
Base: 3/4c melted cacao butter (135ml) 1/4c melted coconut oil (45ml)3/4c raw cacao powder1/3c coconut nectar/yacon syrup1/2 tsp vanilla extractPinch organic sea salt
Optional Add-Ins:2 Tbsp carob powder OR 1 tsp cinnamon1-2 drops lime juice1 tsp mesquite powder
Toppings:Raw or roasted almonds, brazil nuts, buckinis, buckwheat, coconut chips, pumpkin seeds, sunflower seeds, goji berries, incan berries
c = 250ml cup, tbsp = 15ml tablespoon, tsp = 5ml teaspoon
PS If you liked this recipe we'd love you to share it on Facebook (hit the Like button below), Tweet it, or forward to a health loving friend. And if you share it on Instagram, be sure to tag us @begoodorganics and #begoodorganics so we can check out your gorgeous creations.
Buffy is the founder of Be Good Organics, and loves creating delicious yet simple plant-based whole foods recipes.
Buffy also oversees our Be Good Organics online store, full of plant based goodies that she personally uses and loves. Sign up for our newsletter below to be the first to receive her weekly recipes.
by Buffy Ellen
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I'm Buffy, a food obsessed nutrition nerd, former financial research analyst and investment banker, and now - full time blogger, nutritionist and soon to be naturopath. I live in Auckland, New Zealand with my partner Tony, our two cats Zeus and Luna, and our cute-as-pie little girl Mila. Can't wait to share some healthy recipes with you! READ MORE HERE...
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