All you do is put 100g of raw cacao butter in a glass bowl, on top of another glass bowl filled with hot water, and melt it down to liquid. Then whisk in 6 tablespoons of raw cacao powder (I use a 1/3 cup measure and a 10ml measure). Use a metal whisk, it gets it all mixed up better than a spoon. Then add 2 tablespoons of agave nectar and about half a teaspoon of vanilla extract.
Then you can add whatever you like as flavourings really. The batch I knocked up last night I put mesquite and lucuma in and they are really good! I've got a bit of a thing for mesquite at the moment, it's so gorgeous, I put it in my smoothie this morning too!
I've made them with a few drops of rosewater in before too- they were good- a bit turkish delighty tasting. But you could add orange, mint, chopped nuts, goji berries... whatever takes your fancy!
I bought a silicone mould to make them in but you can easily make them in an ice cube tray.I have also used the leftover melted chocolate to dip some raw ginger flapjack biscuits I made in, and they turned out great. I got the biscuit recipe here, they call them ginger oat cookies, they were lovely as they were, but massively improved by being chocolate coated!
Great Post. If you left those treats anywhere near me, some would surely turn up missing:)
ReplyDeleteBurt Del Rio
www.climbingoutofthebox.com
Yummy!
ReplyDeleteGlad you like the recipe. It's one of my favourites! :)
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