CHOCcreative, Raw Chocolate Recipes, March - April 2010

As the Easter Break and end of term is upon us, we've got plenty of super simple gluten free and diary free raw chocolate recipes that are fun to make and a perfect cooking activity with children.

CHOC and Cashew Nut Butter Raw Chocolates

Raw chocolate Mix

• 100g CHOC Chick Raw Cacao Butter
• 5-6 Tbsp CHOC Chick Raw Cacao Powder
• 2-4 Tbsp Agave Syrup (to taste) or try the fabulous Sweet Freedom Mild Syrup
• Cashew Nut or Peanut Butter spread (we love Meridian's Organic Cashew Nut Butter and Whole Earth's Smooth Organic Peanut Butter
• Mini baking cups or mini muffin cases

Follow the Simple Raw CHOC Recipe, but as you will need to make 2 batches, use half the ingredients each time.

1. Melt 50g raw cacao butter on a low heat over a pan of boiling water. Once the cacao butter has melted, turn heat off and add the raw cacao powder. Add the Agave syrup/Sweet Freedom (you can add a bit more if you prefer a sweeter taste) and mix well with a metal balloon whisk. The consistency should be smooth and quite runny.
2. Spoon 1 teaspoon of the mix into mini baking cups (about halfway full) and place in the freezer to set for 10 minutes.
3. While the 1st mix sets, follow step 1 again and make a second batch.
4. Remove the baking cups from freezer and add around ½ to 1tsp cashew nut butter
5. Spoon over the rest of the raw chocolate mix, around 1-2tsp per baking cup, covering each one.
6. Place back in the freezer to set for 10-15 minutes.
7. Take out of freezer and enjoy!

Makes around 24 CHOCs.
Store in the fridge for around 3-4 days or in the freezer for up to 10 days.

CHOCSlice with Creamy CHOCFrosting

Gluten Free Raw Chocolate Brownie/Chocolate Slice

• 240g walnuts or mixed nuts (I used 2 packets, 120g each, of mixed nuts that included almonds, hazelnuts, brazil nuts with walnuts)
• Dash salt
• 12 pitted medjool dates, un-soaked
• 4 Tbsp CHOC Chick Raw Cacao Powder
• 2 Tbsp Sweet Freedom Mild Syrup or agave syrup
• 1 Tsp vanilla bean extract
  3 Tsp  water 

1. Blend nuts and salt in a food processor until finely ground.
2. Add dates, raw cacao powder, agave/Sweet Freedom and vanilla, process until mixture begins to stick together.
3. Add the water and process briefly.
4. Line a tray greaseproof paper and leave extra paper on the sides to cover the mix. Add the mix and even out till about 1 or 1 and a half inch thick. CHOCTip: cover the mix with the extra greaseproof paper and use to smooth the mix out.
5. Place in the freezer for around 20 minutes to set.

While it sets happily, you can make now make our delicious CHOCfrosting. We’ve simply added cream to our  Simple Raw CHOC Recipe to make a creamy chocolaty frosting that children and those who prefer a slightly more milk chocolaty taste absolutely love.
 

Creamy CHOCfrosting

• 25g CHOC Chick Raw Cacao Butter
• 2 Tbsp CHOC Chick Raw Cacao Powder
• 1-2 Tbsp Sweet Freedom Mild Syrup or agave syrup(to taste)
• ½ teaspoon vanilla bean extract
  ¼ cup single cream (Vegan creams work brilliantly as well)

1. Melt the raw cacao butter in a bowl over a pan of boiling water.
2. Once melted, turn the heat off and add the cacao powder, agave syrup, vanilla and mix well.
3. Once blended add the cream and mix again. The consistency will become thicker as the cream is added. Leave for a few moments to thicken.
4. Spread evenly over the CHOCSlice mix
5. Place back in the freezer to set for about 20-30 minutes.
6. Cut up into CHOCSlices and enjoy!

Makes around 10-12 CHOCSlices.
Store in the fridge for around 3-4 days or in the freezer for up to 10 days.

And now that the children are taken care of, here's a fantastic gluten free and dairy free raw chocolate truffle recipe that has just the right amount of chili kick for us grownups to enjoy!

CHOC Chili and Almond Truffles

Dairy Free Raw Chocolate Truffle Mix

• 100g CHOC Chick Raw Cacao Butter
• 6tbsp CHOC Chick Raw Cacao Powder
• 2tbsp Sweet Freedom (fantastic natural sweetener) or Agave Syrup
• 1/4 tsp cayenne chili pepper powder
• ¼ teaspoon almond extract
• ¼ cup coconut milk

Roll Truffles In:
50g toasted almonds, finely chopped
2 heaped tbsp raw cacao powder

1. Melt the raw cacao butter and raw cacao powder in a bowl over a pan of hot water
2. Using a metal balloon whisk, stir in Sweet Freedom, chili, almond extract, coconut milk and mix well
3. Place bowl in freezer to set for approx 15- 20 minutes or until mixture thickens and is easy to roll into small balls
4. In the meantime, combine the almonds and cocoa powder in a shallow bowl
5. Once the mix has set, take a teaspoon of mixture and roll into truffle balls
6. Roll the truffle balls in the almond-cacao mixture
7. Serve and enjoy!

Makes around 30 truffles
Store in the fridge for around 3-4 days or in the freezer for up to 10 days.

I based this lovely truffles recipe on the amazing Elana’s Pantry Chocolate Chili Truffles http://www.elanaspantry.com/chocolate-chili-truffles.

 Her blog is incredibly inspirational and her gluten free recipes are absolutely fantastic and the best I’ve tried so far!

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