Nutty about Raw Chocolate Recipe (Vegan & Dairy Free!)

Thanks to the wonderful world of insta, I stumbled across a recipe for raw vegan chocolate which seemed to be a ‘healthier’ option when in need of a cocoa fix. They really hit the spot when I gave them a bash so much so that I feel they will now be one of my regular recipes in the kitchen!

Usually I wouldn’t think twice about making a chocolate alternative – why would I ever want to stray away from Dairy Milk?! But I have gotten into a bad habit of eating chocolate almost every day so I thought I would give a healthier option a whirl to substitute my daily Cadbury’s Twirl (couldn’t help myself to throw in a rhythm there!). This Nutty About Raw Chocolate recipe is dairy free, vegan and could be made sugar free if you substitute the natural syrups for just stevia.

I changed up the recipe a little bit from one I saw on gypsea_lust’s Instagram story, just down to what I knew I could get at the supermarket and with cost in mind on my travellers budget.

Ingredients

2 tbsp Cocoa powder

2 tbsp Coconut oil

2 tsp Coconut cream (in the original recipe they used Cocoa butter but I didn’t know where to find this easily so I decided to try coconut cream just from a can and it worked nicely)

1-2 tsp honey, rice malt syrup or maple syrup (or any similar alternative)

1-2 tsp stevia (or any low calorie sweetener)

1 teeny pinch of Pink Himalayan Salt (or any good quality sea salt)

1 tsp vanilla extract (or try alternative flavourings like orange for a twist)

Optionals

1 tbsp of nut butter (I used 100% crunchy peanut butter but try this with whatever you fancy, just make sure it’s 100% nuts with no added bits)

A few frozen raspberries

1 tsp Coconut flakes

Dried fruits like Raisins, cranberries or apricots

A pinch of Orange zest

Spices like nutmeg or cinnamon

Method

  1. Over a pan of simmering water, in a bowl melt the coconut oil

2. Add the cocoa powder one spoonful at a time and stir until smooth

3. Stir in the coconut cream

4. Add in the vanilla, honey, sweetener or whatever you’re using to sweeten but do this little by little and give it a taste to make sure the flavour is as desired. I only ended up using 1.5 tsp of stevia and around 1/2 tsp of rice malt so a very small amount went along way – even for my sweet tooth!

5. Throw in a tiny pinch of salt – again little by little and taste. At this stage if you’re adding any other flavourings such as orange oil or spices I would add them now

6. Ensure the mixture is fully incorporated and keep on a low heat

7. Have 5 or 6 cupcake cases ready and slowly decant around 2 dessert spoonfuls into each one

8. You should be left with around 1/4 of the mixture left. Put the bowl with remaining mixture back on the heat to stay warm

9. Put the cases with chocolate into the freeze for 15 mins to harden

10. Meanwhile, keep stirring your remaining chocolate and get your toppings ready. At this stage I had some difficulty with the chocolate mixture separating if left for too long but even so, I was still able to use it but it just didn’t look as pretty

11. Once the first layer of chocolate has stiffened, add a layer of nut butter then add a spoonful of the remaining chocolate on top to create an sandwich effect12. Sprinkle the tops with anything you fancy, I personally opted for chopped cashews, coconut flakes and frozen raspberries.13. Pop in the freezer or fridge (depending how patient you are – I opted for the freezer of course!) until the chocolate has set, around 20 mins in the freezer.

14. Enjoy your chocolate alternative without too much guilt! Store any remaining in the fridge if they last that long.

Although mine still need a bit of fine tuning to make them more pleasing on the eye, they really do satisfy my chocolate craving!

Nutritional Value

I’ve worked out roughly what the nutritional value is per portion based on 5 portions for this recipe. From my calculations on MyFitnessPal using the generous amounts listed above (e.g when I say 1-2 tsps I calculated assuming 2 tsps) the nutritional value is as follows:

This is based on using stevia, rice malt syrup, 100% peanut butter, frozen raspberries and coconut flakes for toppings. Overall I was pretty thrilled with the calorific and sugar content so I feel as though I can happily chow down on these without straying away from healthy eating. Although these aren’t strictly Paleo or Keto, I will still be allowing myself these as a sweet treat despite trying out Paleo eating.

Let me know if you give them a bash and if you have any flavour suggestions to jazz these bad boys up even more!

A x

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