Raw superfood chocolate
Heard about how good raw chocolate is for you? Do a yummy taste test and try it for yourself!
Gluten-free | Raw | Vegan
For the raw chocolate:
1/2 cup chopped raw cacao butter*
1 x 20ml tablespoon rice malt syrup
2 teaspoons tahini (or nut butter)
1 x 20ml tablespoon Love Smoothies Superfood Milk Chocolatte Blend**
For the toppings:
Frozen raspberries (or fresh if you have them)
Raw cacao nibs Activated pumpkin seeds
1. Line a 10 x 16cm container with baking paper or cling film
2. Melt the cacao butter and rice malt syrup together in a small pan over the lowest heat on your stove. Once melted, stir in the tahini and the Milk Chocolatte Blend until well combined.
3. Pour the mixture into the prepared container. Sprinkle over your chosen toppings then leave the container in the freezer to set. Once set, remove the chocolate from the container and break into pieces.
4. Store in the fridge or freezer. (Keep in mind that if you store the chocolate in the fridge, the frozen raspberries will soften).
*If you don't have cacao butter, you can use coconut oil instead (keeping in mind that the chocolate will melt more easily at room temperature if you use coconut oil).
**If you don't have the Milk Chocolatte Blend, you could use 2 - 4 teaspoons of raw cacao powder or cocoa powder instead (depending on how dark you want to make the chocolate).