18 Jan Homemade, Raw, Vegan Chocolate Recipies!
Raw Chocolate Recipe (Vegan, Gluten-Free, Raw, Refined-Sugar Free)
1/4 cup coconut oil
2/3 cup cacao powder
2 tbsp agave nectar
5 drops chocolate stevia (I used Sweet Leaf brand)
This one was my favourite. The texture was the same as recipe #1, a little runnier than above. I found that the flavour that came from the agave and the chocolate stevia made for an incredibly rich chocolate, that was, for lack of a better word, more chocolatey than the other two. I have always been partial to darker chocolate so perhaps this is why I enjoyed it so much. I was also ridiculously happy with the way I used this chocolate. Raw Almond Butter Cups. Step aside Reese’s there’s a new cup in town.
Raw Almond Butter Cups (Vegan, Gluten-Free, Raw, Refined-Sugar Free)
1 recipe of Raw Chocolate (I used #3, but any will work!)
1/4 cup raw almond butter
1/4 + 1/8 tsp nutritional yeast (trust me here. It helps give the filling a “Reese’s taste”)
8 drops vanilla creme stevia (or some agave to taste)
pinch of salt
First, you need some muffin liners. I made 4 normal sized ones and 6 min sized. Fill the bottoms of each liner with chocolate making sure the bottom and sides are covered. Should look like this: Put them in the freezer to harden for 10 min and while you wait, mix up the filling. When the chocolate has set, take out of the freezer and put some of the almond butter in the center of the cups. I used about 1 1/2 tsp of the filling for the larger ones and 3/4 tsp for the small. Like so:
Next spoon in more chocolate on top of the almond butter and spread it out to the sides of the cups, completely covering the almond butter. Make sure there are no gaps or there will be almond butter peaking through the finished products! Return to the freezer for another 10 min or so until the chocolate has set. Then take them out and try not to eat every single one. It’s tough, believe me!
Wishing you all a wonderful, chocolate-filled day!