Raw Cacao Chocolate

70g Raw Cacao Butter
50g Raw Cacao Powder
2tsp Vanilla Bean Paste
1tsp Raw Agave Syrup
17 gm Almonds (optional)

Recipe Adapted from www.elementsforlife.co.uk

1. All utensils must also be dry or the chocolate will separate. Wash your silicone mould before it's first use and then dry it thoroughly

2. Place a clean bowl over a saucepan of hot water (bain marie). Ensure the bottom of the bowl does not touch the water & no water goes inside the bowl

3. Grate the cacao butter, add to the bowl & allow to melt slowly. Don’t keep the water boiling, turn the heat off and just give it a quick blast every so often if necessary


4. Once melted, add the cacao powder & stir in thoroughly with a balloon whisk or fork, until it starts to slightly thicken

The chocolate should be runny & easy to pour


5. Add 1 tbsp of Sweet Freedom & stir in very thoroughly. It will thicken as you add the Sweet Freedom


6. Taste it and if you prefer it sweeter, add more 1/2 tbsp at a time, mixing thoroughly and tasting after each

7. When the mixture suits your taste, pour gently into the mould using a jug or spoon


8. Place it in the fridge to set for an hour or more (or in the freezer if you can’t wait that long)

** To add almonds, chop to desired size, and put them into mould before filling with chocolate.

Serving Size: Makes 18 small blocks (using chocolate tray)