I told you I am a chocoholic and hence I have already made a new variation of the vegan chocolate I last posted. I love chocolate with coconut in it and toasting it just gives it a whole new depth of flavour! I'm super busy at uni already after being back for only a couple of weeks and sometimes a chocolate hit is most definitely needed. This is vegan, refined sugar free, dairy free, gluten free, organic, full of antioxidants and if you choose to omit the coconut or put it in as is it will also be raw. The chocolate base is the same as the mint chocolate recipe I posted a few days ago but I will write it up again (which isn't hard because the recipe is so short and quick to make!)
- 1 cup organic cacao butter
- 3/4 cup raw cacao
- 3 heaped tbs rice malt syrup (add a 4th if you prefer your chocolate slightly sweeter)
- 3/4 cup toasted desiccated or shredded coconut
- In a 160 degree oven toast the coconut until it becomes a light golden brown colour. Take it out of the oven and allow to cool.
- Use a double boiler to gently melt the cacao butter
- When the cacao butter is completely melted add the rice malt syrup and heat for an additional couple of minutes to allow the syrup to become runnier and combine with the cacao butter.
- Turn off the heat and mix through the cacao making sure that there are no lumps.
- Add the toasted coconut and still until well-combined.
- Pour into moulds or any containers you have and allow to set completely in the fridge.
Cacao butter has all the health benefits of raw cacao as it is made up pressing the raw cacao nibs. Cacao butter is a great source of vitamin E. Studies suggest that cacao butter may even play a role in improving memory, mood and boosting immunity.