It’s been crazy busy in my kitchen these past few days. So busy that I’ve developed the nasty habit of serving lunch around 3-4pm. But not busy enough to skip on making chocolate. The end of the world would have to come for me to stop making raw chocolate. You get me, right?
These tiny chocolaty bites are such great fun to make and serve. They’re not very sweet (I like my chocolate quite dark), they have a bit of a kick (I like my chili), they’re crunchy and easy to make and wonderful to share. They also happen to taste pretty dang delicious.
They’re perfect for a dinner party, a movie night or a picnic. They’re also great if you want to make chocolate for yourself and you’re a chocoholic (like me). Because they come in small servings, it makes it easier to ‘control the intake’. Sometimes. Maybe.
- 20 gr cacao butter
- 1 TBSP solid coconut oil
- 1 TBSP liquid sweetener of choice (raw honey, agave, maple syrup)
- 4.5 TBSP cacao powder
- Optional: 1/2 tsp chili
- Toppings of choice: almonds, walnuts, pepitas, raisins, goji berries
- Place a sheet of baking paper on a chopping board or on a flat plate that you can easily pop into the fridge.
- Add your cacao butter in a ceramic bowl, atop a pot of simmering water. Allow to slowly melt.
- Add coconut oil and allow to melt.
- Stir to blend the two, using a wooden spoon or silicone spatula.
- Add sweetener and allow to dissolve, stirring every now and then.
- Add cacao and chili (if using) and stir to incorporate.
- Remove the bowl from the heat and place it in a bigger bowl with a bit of cold water in it.
- Continue to gently and slowly stir your liquid chocolate until it cools down and begins to thicken. Once it reaches a thicker consistency, but it’s not too hard to work with it, begin to spoon it onto the prepared baking paper and add your toppings. Add only 2-3 TBSP of chocolate at a time, at few inches apart from each other, then add the toppings. Continue with the rest and try to do it fast as the chocolate in the bowl will harden quite quickly.
- Pop the chopping board/flat plate into the fridge when you’re done and allow the chocolate to set for 20-30 minutes.