Here's the chocolate recipe - it's important that the chocolate doesn't get hot. That means being very careful when melting the cocoa butter and liquor, stirring well, and only letting it get lukewarm.
**Raw Chocolate**
Servings: about 300 g
Source: pureraw.de
**INGREDIENTS**
125 g cocoa butter, melted
1/2 tsp vanilla powder
40 g coconut blossom sugar
130 g cashews (or nut butter as an alternative)
125 g cocoa liquor/paste, melted
1/4 tbsp maca powder
1/4 tbsp mesquite powder
2 tbsp cocoa nibs
2 tbsp black sesame
**PREPARATION**
Blend cocoa butter, vanilla powder, coconut blossom sugar, and cashews in a mixer for one minute until smooth.
Then add the cocoa liquor, maca, and mesquite powder and blend for another 30 seconds.
Fold in the cocoa nibs and sesame, then pour into chocolate molds.
But it's vegan chocolate...😉 I make it from cocoa butter, cocoa liquor, nuts, a lot of Bourbon vanilla, and a little coconut blossom sugar. Instead of milk, I use cashews. It’s only gently melted, not hot, then blended and poured into molds. This way, it stays raw chocolate. You can't buy it like this, and it tastes super delicious-even to non-vegans like me.
**Raw Chocolate**
Servings: about 300 g
Source: pureraw.de
**INGREDIENTS**
125 g cocoa butter, melted
1/2 tsp vanilla powder
40 g coconut blossom sugar
130 g cashews (or nut butter as an alternative)
125 g cocoa liquor/paste, melted
1/4 tbsp maca powder
1/4 tbsp mesquite powder
2 tbsp cocoa nibs
2 tbsp black sesame
**PREPARATION**
Blend cocoa butter, vanilla powder, coconut blossom sugar, and cashews in a mixer for one minute until smooth.
Then add the cocoa liquor, maca, and mesquite powder and blend for another 30 seconds.
Fold in the cocoa nibs and sesame, then pour into chocolate molds.
Let cool in the fridge for at least 30 minutes.
Enjoy!
Time for a YouTube channel :-D