This Easter I’m making my own chocolate – sugar fee, dairy free and fair trade (not to mention delicious!). My ingredients are sourced from Loving Earth who have a healthy, sustainable and fair trade philosophy. This recipe is taken from Chocchick – thanks girls!
- 100g Raw Cacao Butter
- 6 Tablespoons Raw Cacao Powder
- 2-3 Tablespoons Agave Syrup
- Paste from 2 Vanilla bean pods (optional)
- 1 Small pinch of rock salt (optional – use good quality sea salt to lift the chocolate flavour)
Ensure all utensils and the bowl are dry before the ingredients are added as water can cause the mix to separate.
Place the raw cacao butter in a bowl over a pan of water on a low heat and melt gently (Bain Marie or Baño Maria in Spanish).
Once melted add 6 tbsp raw cacao powder and mix well using a metal whisk (wooden spoons don’t blend as well). Ensure the heat is low and add the Agave syrup and mix well. Taste the mix once melted and add more agave syrup if you prefer a sweeter taste. Just a warning though – it’s not the same kind of sweet as sugar and I wouldn’t add more than 3 tablespoons. Then add the vanilla bean paste and salt.
Once completely melted and blended remove from heat. Your mixture should be runny and easy to pour and can be poured or spooned into ice cube trays, silicone moulds or even plastic tubs to make fabulous raw chocolate bars.
I put my chocolate mix into my Gran’s milk jug for easy pouring (and just because I like to use it!).
I added almonds into some chocolates and organic sultanas into others. Place in the freezer and leave to set for about half an hour on in the fridge for around 2 hours.
Tap out and try not to eat them all in one go!
If you’re used to eating Cadburys Dairy Milk chocolate these may not be to your taste. However for any dark chocolate lovers like me – they are amazing!