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Why, I ask, have I waited so long to attempt to make a raw chocolate bar? I don’t know. But I am sure glad that I gave it a shot. Quick, easy, only 3 ingredients, and guilt-free. I’m all smiles over this one. Chocolate in its purest form, cacao is said to be one of the top superfoods, if not the number 1. So go ahead, eat the whole batch. It will more than satisfy your chocolate craving and your body will love the antioxidant properties.
I have tried this with agave and coconut nectar, but not with date syrup. The agave certainly yields a sweeter product. If using coconut nectar, you can cut back slightly on the cacao because the nectar is thicker than agave and less cacao will prevent the chocolate from being too bitter. But obviously, everyone has different preferences on the sweet/bitter balance of chocolate, and it will also depend on what you are using the chocolate for. Raw vegan chocolate chip cookie dough is always a good idea 😉
Raw Chocolate Bars
Small batch:
¼ c plus 2 tbsp melted coconut oil
2 tbsp agave, or 3 tbsp coconut nectar, or date syrup
½ c (or more) cacao
Larger batch (highly recommended):
¾ c coconut oil
¼ c maple syrup, or ¼ c plus 2 tbsp coconut nectar, or date syrup
1 – 1 ½ c cacao
Whisk or blend coconut oil and sweetener. Throw in a pinch of salt, if desired. Add cacao and whisk or blend until smooth. It should be thicker than a sauce and cling to the whisk but thin enough to spread. Spread on a silpat or on waxed paper, about ¼ inch thick. Refrigerate or freeze until solid. Peel off paper. Cut into squares. Store in fridge.
