You’d think I have a sweet tooth…. Wouldn’t you?
Having a growing fascination of cacao, the logical next step in my kitchen was to make chocolate. Not melt already pressed chocolate chips, or squares… actually make it. I searched all over the city for a metate, I mean…. might as well go all out right? A metate is essentially a pestle and mortar that is a flat. It’s been used traditionally for milling grain, and more importantly by the Mayans – for making chocolate. Grinding the raw cacao on a metate until it turns to a shining smooth liquid… perfection. Of course I need one. Unfortunately, my search yielded no such luck… this left me with two choices: pestle and mortar or my antique spice grinder (enter my determination to not go the easiest route and use cacao powder…). I tried both. I do not recommend a spice or coffee grinder, there is just way too much fat in the cacao, it really gummed up inside. Pestle and mortar… worked a whole heck of a lot better.. I have the blistered hand to prove it!
I wanted to make my chocolate with a mix of raw cacao butter, and raw coconut butter… I’m on a bit of a coconut butter kick. I find it so sinful, it’s so tropical and amazing.. and with added health benefits. I just love it. Why wouldn’t I add it? A touch of flare to my little raw chocolate making madness.
The raw chocolate movement is becoming so widespread, people wanting to know about the cacao plant itself, about the legends that surround chocolate, not just picking up a “candy” bar in the convenient store based on it’s wrapper. It’s amazing, I love it. I feel that the shift in the global mind of the world towards being familiar with your food, the ingredients and energy that go into it… it’s perfect. It’s about time. If we are becoming more interested in adding raw, creative foods into our diets – why not start with something as delicious, nutrient dense and famed… as chocolate!? Just reading about how it was used as an ancient currency is enough to suck me into researching for hours. I am fully able to have my very own ancient adventure… just by biting into one of these babies.
Raw & Dark – Crunchy Chocolate Bites
3/4 Cup Raw Cacao Butter
3 Tbsp Raw Coconut Butter
1 Cup Raw Cacao Powder
3 Tbsp Raw Honey (agave, stevia, maple syrup for fully vegan options)
2-4 Tbsp Raw Cacao Nibs
Optional Super Awesome Toppings:
Tiny Roses or Lavender Flowers
Heat up a pot of water on the stove, remove it from the heat once it’s starting to steam. Place a glass bowl over top of the pot, allowing the bowl to heat up as well. Gently melt the cacao butter and the coconut butter in the warmed bowl. Be patient, this can take some time depending on how large your bowl is. Both coconut and cacao butters/oils melt easily with little heat. Once it has fully melted, add the cacao powder and the raw honey, stirring and incorporating as you add. Toss in the cacao nibs and give one final fold. Pour the liquid chocolate into cups or trays, sprinkle with optional toppings if you so desire. Place in the fridge or freezer to set. Store in the fridge.
*Note – if cacao butter is not something you’re able to find, using coconut oil is another great option. Coconut oil melts much faster than cacao butter does, so be absolutely sure to keep the chocolate refrigerated.