sharing raw, vegan recipes and advice
This is so easy you wouldn’t believe something this quick could taste SO good. I could probably make it with my hands tied behind my back… My Mom and I had a raw cacao couch party upstairs with this one! We couldn’t fit more than 2 chocolates each, they were that rich. I made MmMmMint Chocolate Truffles and MmMmMulberry Truffles for this one but the possibilities are ENDLESS once you have your chocolate base!!!
3 tablespoons raw coconut butter (my jar was oily on top so i used the thick white meat and the oily part - same thing)
2 heaping tablespoons raw cacao beans (to freshly chop)
1 tablespoon raw honey or agave nectar
flavorings: i made 7 chocolates out of this into 2 different flavored batches... in the first batch i used freshly chopped mint leaf, in the second batch i used dried mulberries
Chop your cacao beans in a food processor. They will turn into an abundance of baby nibs.
Add your oily coconut butter on top and raw sweetener. Process.
Mixture will be chunky and oily. Transfer into a bowl and fork press it. Oil will start to really make it’s grand appearance, this is good. It may even offer to sign an autograph for you, whoops… Anyhow, you want it oily to help blend it together.
Now toss in your flavor ingredients. Use whatever suits your fancy and trust your intuition as to how much you’d like to add. I used about 2 tablespoons of mulberries in 3 chocolates and 2 tablespoons freshly chopped mint from my garden in 4 chocolates. They mint ended up being my favorite, they were SO rich
Spoon mixture into cute ice cube tray molds or mini muffin-man-pans I used heart shapes. I was able to fill 7 of them full, pressing the mixture down as much as I could get it to fit. Oil will start to rise up again, let it do it’s thing. Pretend you are the paparrazi and take some pictures if you wish. It will be flattered, trust me.
Now cover it and place in the fridge. Allow it to set for a few hours. Mold will harden up and conform to mold shapes.
Use a knife and carefully “cut” around chocolates, gently pushing upwards as you do this – to remove them from their molds. Do it slowly and they will not break. Do it fast and they will break and you’ll lose your shape. Be patient, it’s worth the wait. You can also beat the bottom and push them out – sometimes that works.
Enjoy cold or let them sit out at room temp for a little bit. If your house is hot then they will start to soften fast. Watch them!!! You don’t want them to melt. The sun will melt them very quickly, so be careful if you are one to “travel with chocolates”
They really are confident little candies ;)
Yummy. I think I'm going to make these with almond and cranberry bits.
Ah, I am feeling like making raw Easter chocolates for my friends at the farmer's market and Mom too and so I came back to this post for referrence and see I had comments I never read.
I am sure these would keep good for a week in the fridge, some may even keep them in there longer. If you make a batch of seven and had 1 a day then there's your weeks worth.
I think I might make some hello kitty and heart molds since I already own them or just go out and buy Easter ones (eggs, bunnies, etc) and make a few varities like last time. Crosses would be nice... Hey, now I am getting motivated, ha!!! I will SO do my Mmmint ones again! My mint is in harvest and ready for usage!
I will then set them and wrap them then place in Easter eggs for my friends : )
I think I have a day ahead off me, pink tutu twirls and Happy Easter tomorrow everyone!
I was wondering how long these keep in the fridge does anyone know ?
Yum! am going to potluck soon and will take these along. thinking of adding some choopped dried cherries
I just made these and added maca and CINNAMON! OMG i'm trying so hard not to just eat the batter with a spoon! :)
Yumness! People should give this out on Halloween instead of those nasty sugary candies. These look terrific! I love choco-mint combined!
I am making this right NOW! I have a mulberrie tree (season over) and have some dried ....I have mint....I am drooling. I am making my husband an asian raw dinner tonight and I am going to make this too! I think I'll send the kids to Grandmas! Thanks for being such a breath of fresh air!
Sorry for the confusion, it's the same thing. It seperates and then I just call it the oil because it's liquid. I referred to the liquid part as oil so it would have more of liquid base than just the solid chunk you find in coconut butter that hasn't been melted some. I will edit the recipe so I don't confuse people with personal terminology!!!
Ps. HolyGuacamole: HAHAHA LOVE THE NAME OMG BRILLIANT! Thank you and that brand is great. I use it! My dog loves it too, almost as much as me.
Oh, and I'd LOVE to try these with say, raspberry mixed in! Or orange zest!
OMG these sounds AMAZING! Must find cacao beans! Wow!
So now I'm conflicted...coconut oil at room temp (solid) is NOT the same as coconut butter? I have a jar of coconut oil...it's white, solid at room temp (like the consistency of refrigerated dairy butter), but has a totally neutral taste and odor, so I don't think it has the whole coconut in there.
Coconut butter actually contains all the edible parts of the coconut, not just oil, and it is beyond delicious!
See some here:
http://www.sunfood.com/buy/1/20/283/Coconut-Butter--16-oz--Artis...
You have the cutest recipes, TheRawDance. You're so creative!
Thanks Txinchin - I buy raw organic coconut butter and there is some oil on top - which is what I was referring to. They are the same thing, omg I just love coconut!
Coconut butter is just the room temperature version of coconut oil. They're the exact same thing, they just change consistency depending on the temperature.
These look Great!
But what's the difference between coconut butter & coconut oil?
I've never seen "coconut butter" in the store (except in hand lotions).
Is there a difference or is it just semantics?