Friday, June 29, 2007
Raw Chocolate Bar
Tools: Food Processor
Serving Size: one large candy bar
1 Cup Powdered Cocoa or Carob
1/2 Cup Coconut Oil
1/2 Cup Nut or Seed: like Almond, Cashew, Walnut, Sunflower, Pine Nut
Sweetener to Taste: Stevia, Maple Syrup, Agave, Honey, Dried then Soaked Fruit.
1/4 Cup Coconut Milk or Almond Milk to make Milk Chocolate
Optional: Wax Paper Liner, this really helps keep your chocolate in bar form.
Combine all ingredients in the food processor and blend until a smooth gooey batter. Line a small shallow lipped container/glass dish or bowl with wax paper. Scrap batter with a spatula and pour in the wax lined container, the batter should fill the container a 1/4"-1/2" high. Smooth and spread the batter evenly with the spatula. Set in the fridge and allow to chill until completely firm. It should be able to break off in chunks, flakes, or shaved. Store in the fridge, it will keep about a week or so if you don't eat it all first.
Posted by Katherine at 1:36 AM