I have been attempting to make my own health raw chocolate all week with many failures. The first time there was not enough cocoa leaving just the flavour of cocoa butter. The second was edible but still not great as I used xylitol to sweeten the chocolate and it did not melt. This resulted in unsweetened chocolate with clumps of sweet xylitol scattered throughout.
For my third attempt I tried something different, which so far has worked best. It still requires some refining but you can play around with the recipe and decide the proportions that you like best.
What you will need:
-1 ½ cups raw organic cocoa butter
-1/4 cup raw cocoa powder
-1/8 cup raw cocoa nibs (optional)
-3 teaspoons cocnut sugar
-6 drops liquid stevia
-vanilla, cinnamon, orange or mint (optional)
-1/4 cup coconut oil
-1/8cup hazelnut butter
-1/4 cup maple syrup
-1/8 cup cocoa powder
First melt the cocoa butter and coconut sugar in a double boiler. Don’t worry if the coconut sugar remains grainy and does not completely melt. Once melted add the cocoa, cocoa nibs (if you want a bit of extra crunch and like your chocolate bitter) and stevia.
Pour half of the mixture onto a plate or into moulds. Stick in the freezer to harden while making filling.
Whisk the coconut oil and hazelnut butter until combined. Add the maple syrup and continue mixing. Then add the cocoa powder and mix until a consistent smooth mixture forms.
Take the chocolate out of the freezer and add the chocolate hazelnut filling spreading it all over the top. Then pop it back into the freezer for about 5-10 minutes.
Once it has hardened pour over the remaining chocolate to cover the entire filling. Place in the fridge until hard and enjoy.
Any left over choc/hazelnut filling can be eaten as a treat on its own or spread on toast as a healthier version of nutella.
You can leave out the filling if you just want the chocolate on its own or add anything of your choice such as nuts or dried fruit.