Raw Chocolates
Noah and I had so much fun making these. This batch made about 75 little chocolates in our mini tart molds. These are really rich, so maybe reduce the cacao from 1 cup to 1/2 cup or even remove them completely?
Noah and I had so much fun making these. This batch made about 75 little chocolates in our mini tart molds. These are really rich, so maybe reduce the cacao from 1 cup to 1/2 cup or even remove them completely?
- Carbohydrate 0 g
- Cholesterol 0 mg
- Fat 0 g
- Fiber 0 g
- Protein 0 g
- Saturated Fat 0 g
- Serving Size 1 1 Serving (9g)
- Sodium 0 mg
- Sugar 0 g
- Trans Fat 0 g
- Calories 0 calories
Step-by-step
- Whole Foods & Earth Fare had no idea what "Coconut Cream Concentrate" was. I figured it would be the equivalent of condensed milk, so I bought a can of coconut milk thickened with Guar Gum & it worked. The amount of sweetener you will add will be determined by whether or not the coconut milk is already sweetened
- MELTING: With raw, nothing can be heated over 118 F. Melt cocoa butter & add coconut cream concentrate & cacao nibs (in hopes they will melt! If they won't melt, don't fret. Everything solidifies anyway & it will still taste good. It's more important to not overheat as that compromises the nutrients). Consider reducing from 1 c cacao nibs to 1/4 or 1/2 cup. This is so rich, it could probably do without the nibs.
- Take pan away from heat, then slowly stir in other ingredients.
- POURING INTO MOLDS: Then, for the fun part! Be as creative as you want.
- Separate part of the mixture into 2 bowls & add sweet orange essential oil to 1 bowl & peppermint essential oil to the other.
- Put coconut shreds in some of the tart molds prior to pouring.
- Fill one tray of tart molds 1/2 full, then placed about 1 tsp peanut butter in the mold, then cover the rest of the way with chocolate (little peanut butter cup!).
- Fill one tray of tart molds, then stuff a cashew, almond, macadamia or other nut inside.
My Raw Chocolate Adventure: A Sweet Escape
As a busy working mom, finding time for myself is a luxury, not a given. Balancing work deadlines, school pick-ups, and dinner prep leaves little room for elaborate hobbies. Yet, I crave moments of peace, moments where I can disconnect and reconnect with my creativity. That’s where these raw chocolates come in. More than just a delicious treat, making them became a form of self-care, a mini-escape from the everyday hustle. The process itself is calming; the precise measuring, the gentle stirring, the careful pouring – each step a mindful act. And the end result? A batch of heavenly raw chocolates that tasted as good as the experience of making them felt.
The recipe I followed was a bit adventurous. The hunt for "Coconut Cream Concentrate" alone was a comedic interlude in itself! Let's just say my local health food stores were less than familiar with this ingredient. A little improvisation, a can of coconut milk thickened with guar gum, and voila! It worked perfectly. The best part of this recipe was its flexibility. I could experiment with different flavors, different fillings – the possibilities felt endless. The base recipe was wonderfully rich, thanks to the generous helping of cacao nibs, so I ended up toning it down slightly to avoid an overly intense chocolate experience. A half cup of cacao nibs turned out to be perfect for my palate – still intensely chocolatey, yet light enough to enjoy several pieces without feeling overwhelmed.
The most enjoyable part was definitely the pouring process. It felt like a playful art project. I separated the mixture into smaller bowls, adding a few drops of essential oils (sweet orange and peppermint, my personal favorites). Then, I started experimenting. Some molds got a layer of coconut shreds as a base, some were filled halfway, topped with a tiny spoonful of peanut butter, and then covered with the chocolate, creating mini peanut butter cups. Other molds received a single cashew, almond, or macadamia nut nestled in the center. Each chocolate became a tiny, personalized creation. It was incredibly rewarding to see the results of my creativity, each little tart mold filled with a unique and delicious treat. This wasn’t just about making chocolates; it was about embracing the process, about finding joy in the simple act of creating something beautiful and delicious.
The aroma that filled my kitchen as I was making these chocolates was incredible – a rich, decadent blend of cocoa, coconut, and the subtle hints of the essential oils. It was a sensory experience, transforming my simple kitchen into a haven of chocolaty bliss. Beyond the deliciousness and the creative satisfaction, these raw chocolates offered a deeper reward: a precious connection to myself. In the quiet moments of measuring, stirring, and pouring, I found a moment of clarity, a pause in the daily whirlwind. The final product – a box filled with these delightful raw chocolates – is a reminder that taking time for yourself, even if it's just for an hour, can be incredibly rejuvenating. It's a testament to the power of small acts of self-care and the unexpected rewards they bring.
This isn't just a recipe; it's a journey. A journey of culinary exploration, creative expression, and most importantly, self-discovery. So, if you’re looking for a way to unwind, reconnect with yourself, and indulge in a delicious treat, give this raw chocolate recipe a try. You might just surprise yourself with the joy it brings.
