Bet the title got your attention, eh? It got mine too! ;-)
I didn't get a chance to play with chocolate at Easter (unlike last year's Choc-A-Fest), but I sure am making up for it now! During the week, rawererin shared on Raw Freedom Community what she thought might very well be "the perfect chocolate bar". Didn't take much convincing for me to go ahead and see for myself. And you know what? She wasn't kidding. Chocolate lovers beware... this is total heaven in your mouth!
The Perfect Chocolate Bar
Posted by rawererin on Raw Freedom Community
OMG - it is so good! Not too dark-chocolatey, I think this is the closest I've ever come to raw milk chocolate, sweet enough, smooth...
1/2 C Coconut oil
1/2 C Cacao powder
1/2 C Maple syrup (the more I use this the more I have found that it really compliments chocolate so well!)
1 tsp Vanilla extract
1/2 C Chopped almonds
Blend liquid ingredients until super smooth. You can add more sweetener or more chocolate to suit your tastes.
Transfer mixture to separate bowl and stir in chopped almonds. (Feel free to add other goodies...coconut, berries, etc)
Spread on a plastic wrap lined plate or dish and place in freezer to cool.
~ I used less maple syrup as I prefer it not too sweet. Yum! Yum! Yum!
~ You can score the chocolate with a cookie or pizza cutter after about 1/2 an hour to 1 hour after it's been in the freezer or break into pieces once fully set.
Still don't know what to offer for Mother's Day? Coming up next on The Sunny Raw Kitchen is a feature on raw chocolate candy making!
Gotta go, my chocolate smeared Vitamix is calling my name... ;-)
I Don’t Understand
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