have raw cake and eat it
I love mixing raw carob powder and cacao powder for a sugarless chocolate. The trick here is to use more carob powder than cacao powder - it means it is still sweet without needing to add any sugars - like agave syrup - which is often used in raw food and I am not happy about using myself. You still get a wonderfully chocolaty bite and taste. Alternatively you can pour it over raw ice cream while it is still liquid for an amazing sauce if you prefer.
120g cold pressed, organic cacao butter
20g cold pressed, organic coconut butter
-
1.Melt the cacao butter and coconut butter in a bowl over a pan on hot, but not boiling water
-
2.Mix the carob, lucuma and cacao powders together
-
3.Add the melted butters to the mixture and stir well. You can blend it all to make it smoother if you like.
-
4.Transfer to one large dish or a tray of small silicon trays or other shapes and refrigerate. Lick the bowl out!
RAW SUGARLESS CHOCOLATE
Below, you can add all of the ingredients in this recipe to your basket from our online shop.
After you have made the recipe you will still have plenty of each of the ingredients left.
RAW SUGARLESS CHOCOLATE INGREDIENTS
You may edit your basket at any time. We stock all of the ingredients for this recipe.
