Dairy free raw milk chocolate recipe

This weekend I have a raw chocolate workshop, so this evening I have been in the kitchen creating tasty treats for it. I thought I would share this raw chocolate recipe which is a delicious creamy dairy free milk chocolate.
This will make approx 30 small chocolates

Ingredients;
125g raw cacao butter
40g coconut nectar
20g ground cashew nuts
15g coconut oil (butter)
45g raw cacao powder
4g vanilla powder
30g lucuma

On a double boiler – a boil that is sat on top of some water (not touching the water), gently melt the cacao butter, never letting the water come to the boil.
Once the butter is melted, add in the coconut butter and stir until it melts. Take the bowl off of the stove and mix in the rest of the ingredients.
Then, pour into your silicone moulds and place in the fridge to set for approx. 30 mins. When they are firm they are ready to eat.
It is best to keep refrigerated for the best taste, these will last for a couple of weeks in the fridge.


Raw Chocolate Brownies

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This will take 5 minutes to make and 20 minutes to set in the fridge.

What you will need;
½ cup (30g)  of ground almonds (good for the heart and maintaining blood sugar)

½ cup(30g)of ground seeds (you can use your choice of them) ,I like sunflower and pumpkin seeds
1 cup( 75g)of cashew nuts, preferably organic (increases energy levels, full of calcium for healthy bones)
1 cup (75g)of dates (good source of energy, keeps you regular and rich in minerals)
¾ cup (50g) of cacao powder (excellent source of magnesium, helps you focus and uplifts the mood)
1 tsp vanilla powder (this is great to calm the nervous system)
2 tbs of local honey (anti-viral and anti-fungal), add this at the very end

Soak the dates and cashew nuts for between 15 minutes and 1 hour before blending, allowing them to blend easier.  Drain off the water and place all of the ingredients into a blender (except for the dates and honey) and blend until powder-like, then add the dates and then the honey.
Pour into a tin and press it flat down with your hands until it forms a bar. Place in the fridge to set for 15 minutes. Then it’s ready for you to cut up and eat.
This will make 20 bars and will keep for over a week in the fridge.