Like so many people out there, I love chocolate– especially dark chocolate! I have been playing around with different ways to make this delectable treat and below are my fave raw chocolate dessert recipes. These tasty treats are rich in micro-nurtrients, vitamins, and superfoods and they’re raw, organic, gluten and dairy free.
- Raw, Organic Cacao (the superfood, not Cocoa. I usually get the Navitas Naturals brand or Sunburt Superfoods)
- Raw, Organic Honey (my favorite brand is Pacifia, orange blossom)
- Organic, Raw, Coconut Oil (best if solidified but softened when working with)
- In food processor, combine ingredients. I usually start with 2-3 tablespoons of each ingredient, blend in food processor until all mixed, which takes about 1-2 minutes (don’t over mix!).
- Take a regular eating spoon and make balls/droplets onto flat sheet covered with wax paper or foil, on a flat dish that is able to fit into your freezer (I usually use tray from my toaster oven or a cutting board and cover). Depending on the temperature of your coconut oil, the mixture may be runny. This is okay, but may result in a flat round chocolate instead of a ball.
- Place in freezer for minimum 20 minutes to an hour then place into freezer safe container and keep in freezer. Will keep for 1-2 months.
First Alternative option to jazz it up: B’s Almond Joy– Simply stick an almond inside the middle of the ball before you place into the freezer and you get yourself an all-natural, raw, almond joy. Option to add a sprinkle of pink Himalayan sea salt on top as well. Place in freezer (following instructions above).
2nd option: B’s Peppermint Patty’s- Once base is made, add 3-8 drops of pure, organic, therapeutic grade peppermint essential oils for an all natural peppermint patty. These might be my favorite and they are just as good if not better than any peppermint candy I’ve ever had. Start with 3 drops, mix, taste and add up to 8 depending on preference. Place in freezer (following instructions above).
3rd option: B’s Fiery Citrus Drop- Once base is made, add ½ the juice of an orange…I prefer to use cara cara oranges when in season, or blood oranges, and the zest from the whole organic orange. Add chile (cayenne) powder to taste; start with a small amount, like a shake or two, blend, taste and add until desired heat achieved. Remember cayenne’s heat comes up at the end. Top with a little sprinkle of sea salt. I usually use thai ginger sea salt. Place in freezer (following instructions above).
4th options B’s Lemon Ginger Zingers- Once base is made, add ½ juice of a lemon…I prefer organic Meyers lemons and the zest of the whole lemon. Add 1-inch size piece of ginger, remove the peel/skin (easiest way is to use a spoon), then grate ginger into mixture, and blend. YTop with a little sprinkle of sea salt, again I like to use thai ginger sea salt. Place in freezer (following instructions above).
5th Option B’s Rocky Road Delight- These are my most recent throw stuff together and see how it turns out adventures and I was quite pleased– they’re delicious! So this one is a little bit different then the others; this time once the base is made, remove it from the food processor and remove the blade. Then get all the mixture off sides of food processor with spoon and add all natural, gluten free, vanilla mini marshmellows and raw slivered almonds, mix together with spoon or even by hand until ingredients are evenly dispersed within the chocolate/fudge mixture. Best to have your coconut room temperature for this recipe because you want to be able to make bowl or clusters with it after all blended. Make ½ inch balls with mixture and place onto waxed or foil flat pan. Option again to add a little pink Himalayan sea salt or your sea salt of choice to the top. Place in freezer (following instructions above).
*Note: Picture above is not of actual product.