I've been experimenting with raw chocolate a lot recently, especially since having doTERRA essential oils in my life. Why? Because these oils are so pure you can use them internally and that means...you can use them in your raw chocolate - YUM!
After creating the sublime (if I may say so myself) Chocolate Orange Fudge (see previous recipe blog), I've been playing around with making a plain chocolate that doesn't melt or go squidgy when it's out of the fridge. Enter Rochelle from Eat Smile Live, who put me onto this recipe by Victoria Leith, with the addition of lime and ginger essential oils.
What' you'll need:
200g raw cacao butter
3 heaped tbs raw cacao powder (not cocoa powder as it's not the same: one is raw and nutritious, the other isn't)
3 tbs of lucuma powder (found in most health food shops, some supermarkets and online)
4 tbs shelled hemp seeds
maple syrup to taste (the recipe says 4 tbs but I think that's too sweet for my tooth so I do half of that)
pinch of himalayan sea salt
lime and ginger doTerra* essential oils - I used more ginger than lime: about 10 drops ginger and 5 drops line - but do it to your taste.
*there is no way, knowing what I now know about essential oils, that I would use any other oil apart from doTerra in my cooking. These oils are the purest you'll find, no contaminants or fillers added AND they have therapeutic qualities - what could be better than that!
How to make the chocolate:
Melt the cacao butter in a bain marie over simmering water - keep the heat as low as possible. Once melted, pour into a blender. Add all the other ingredients apart from the oils and blend at high speed until you have a smooth chocolate sauce. Add in the oils and whizz again. Then taste until you are happy with the flavour from the oils.
Poor into a glass tupperware dish or into silicone molds, put in fridge to set...then try not to scoff them all in one go!!
ps I think ginger and wild orange would work really well too!
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