Raw, Dairy Free, Vegan, Gluten Free

What could be more charming than opening up a package of raw chocolates to celebrate each of the Twelve Days of Christmas? This is a raw chocolate recipe (without the technical fuss of tempering) that you can add your own delicious flavours to. These also make fabulous gifts that you can box – if you want to give them away.

This recipe makes around 24 chocolates.

I used different types of flavourings: a few drops of orange extract and goji berries, a drop of Japanese oil of peppermint (it’s very strong) and cacao nibs, chopped pistachios and raisins. Simply divide the chocolate mixture and flavour at will.

If you would like to make a large bar of ‘Fruit and Nut’, stir in some raisins and chopped hazelnuts and pour the mixture into a silicone loaf mould.

If you would like to start 2016 knowing how to make a whole range of nourishing and delicious raw foods, then you may be interested in Nourish, my raw culinary weekend intensive (happening live in Gloucestershire, UK on Saturday 9th and Sunday 10th January).

Nourish is the perfect kick start to a healthier new you as you will learn how to incorporate a whole range of new and exciting raw foods into your lifestyle.  Over the weekend we make breakfasts, soups, food perfect for lunches and lunch boxes as well as sweet treats like Mint Choc Chip Ice-cream, Chocolate Ganache and Toffee Apple Slices.

Advent Chocolates
 
Author:
Ingredients
  • ½ cup melted cacao butter
  • ½ cup melted cacao powder
  • 2 -3 tbsp lucuma (according to your taste)
  • 1 tbsp agave
  • Pinch of salt
Method
  1. Melt grated cacao butter in a heat proof bowl over a saucepan of barely simmering water until it yields ½ cup of melted cacao butter. You will need roughly 2⅔ cups of grated cacao butter to yield ½ cup of melted cacao butter.
  2. Stir in ½ cup cacao powder, lucuma, agave and salt.
  3. Mix until it is smooth and thick, taking care not to over heat.
  4. Divide the mixture into different batches according how you wish to flavour your chocolates.
  5. Once you have flavoured your chocolates, distribute them into silicone moulds.
  6. Leave to set in the fridge or freezer. When set turn out of the moulds and wrap with coloured foil.