You’ve probably heard about the benefits of chocolate before. Antioxidants to keep you from getting sick, flavonoids to lower your blood pressure and reduce stress. There are minerals like magnesium and copper. And it makes you feel good!
Of course they’re talking about dark chocolate, a minimum 70% cocoa. And more specific, raw cocoa. Most chocolate bars have their cocoa heated – which causes a loss of those benefits.
So I made my own raw cocoa chocolates. And topped them with goodies like dried mango, coconut flakes, pomegranate and nuts. This is totally optional by the way – the chocolates taste really good all by themselves too.
I used a brownie silicon mold to shape the chocolates. They are a nice bite size and easy to remove from the mold. You can also use silicon ice cube molds or use parchment paper to keep your bars from sticking to the form you use.
- 60 gr Cocoa butter
- 35 gr Raw cocoa powder
- 2 Soft dates (Pit removed and chopped)
- 1 tbs Maple syrup
- 1 tsp Ground vanilla bean or vanilla powder
- Pinch of sea salt
- Melt the cocoa butter au-bain-marie on very low heat.
- Once melted take the bowl of the heat and stir in the raw cocoa and mix well to remove all lumps.
- Add the chopped dates, maple syrup, salt and vanilla, mix well.
- Divide the chocolate in the silicon mold, you can use a spoon. Make sure that the dates are divided well between the chocolates.
- If you choose to use topping you can add that too.
- Refrigerate the chocolates for at least one hour before enjoying them.
- Remove the chocolates from the mold when storing them, otherwise they may have a plastic taste.
- Keep them in the fridge.