A bit late in the day, but better late than never, I hope! These were made with ingredients I won in a recent Raw Chocolate Company giveaway. We’re looking forward to having another go and substituting some of the ingredients, meanwhile these happily passed the taste test: husband and gardener friend (here to prune trees and replace broken flags) demolished them and gave them their seal of approval. (Gardener took some home for his wife!)
My prize:
We began with a basic recipe by Eighty20Nutrition but halved the amount, changed the nuts and greatly reduced the amount since they were chopped – we didn’t need as many as the whole pistachios in the original recipe – we also added vanilla. I would have used almond butter instead of tahini but didn’t have enough. Next time.
We also thought we might use Goldenberries next time, they are a bit tart and very fruity. You could also try dried sour cherries or cranberries (I like them infused with apple juice).
For those of you who like to spice it up, you could add a little chilli powder.
So here’s how we did it – all organic where possible, measurements very approximate, substitute like for like where you wish.
Vegan & Gluten-Free.
Ingredients
120g Cacao Butter*
About 50g Sweet Apricot Kernels,* finely chopped but not ground (you could use almonds or any other nuts)
1/4 Cup Cacao Powder*
75g Dried Mulberries*, lightly broken up if using small moulds (reserve 1/4 Cup whole ones for the end)
150g Tahini or Almond Butter
1/4 Tsp Organic Vanilla Extract
3/4 (three-quarters) Tbsp Maple Syrup
Method
Place the tub of cacao butter in hot water until it starts melting (you can also use cacao butter buttons). Slide it out and break up until you have the amount you need, in this case, half a tub.
Place a Pyrex bowl over a pan of hot, but not boiling, water and slowly melt the cacao butter.
When completely melted, add the remaining ingredients except the reserved mulberries, stirring until mixed in.
Blend until smooth with a stick blender.
Fold in the remaining mulberries and if setting flat in a tray some larger pieces of nuts – pistachios work well.
Spoon into silicone moulds or into a baking tray and refrigerate for a couple of hours until set. Cut into slices if set in a tray.
(The moulds are inexpensive, we found ours on Amazon).
Best eaten from the fridge as home-made chocolate melts quicker than commercial chocolate.
They also keep in the freezer.
We made 15 hearts and 20 mini egg halves, which have gone into the freezer for Easter.
See also further raw chocolate recipes in these posts:
Food Matters’ ‘One Minute Slice’ Raw Chocolate Protein Bars
This Valentine’s Day Scrooge is Spreading the Love!
Fill Your Easter Basket with Home Made Vegan Raw Chocolate Eggs
Copyright: Chris McGowan
pearsnotparsnipsdotcom 
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