Tuesday, 8 September 2015


I need to apologise. I have been hiding my best kept secret. You can ignore all the other recipes on here, because really I only eat chocolate and nothing else. Ok maybe that is a slight exaggeration, however anyone who knows me will attest to the fact that chocolate runs through my veins (and obviously flowed into Ryder's too). Before I started this blog I was being asked by friends continually for my very simple raw chocolate recipe, and so it spurred me on to start this blog. But you may have noticed that the blog is lacking said recipe. Oops. And now another apology: this isn't it. It'll come soon. Promise. You will find instead however, that this recipe is *The Best Thing I Have Ever Invented (*says me). It's sweet and fudgy and velvety and yummy and so good. The mixture could be used as a chocolate fudge sauce or in a tart maybe, but I set them in moulds and keep them in the freezer - and pop one in my mouth from time to time. Fairly often. They stay soft in the freezer and would melt very quickly if left to sit at room temperature (apparently - they are usually in my mouth and are never 'left to sit' anywhere). Please let me know if you give the recipe a try (and if so, what your address is…).

¾ cup coconut oil
½ cup rice malt syrup
½ cup raw cacao
1 ripe banana
2tb solid cocoa butter (you could probably omit this, but it helps with the consistency - you could add more coconut oil instead)
1tp vanilla powder

Mash the banana.
Finely grate the cocoa butter and sit it in a bowl on top of another bowl filled with boiling water to melt completely.
Add the coconut oil and mix well until soft and mostly melted.
Add everything else and stir together, then blend with a stick blender until smooth.
Stop blending once it's completely smooth - don't overdo it or the mixture may split.
Spoon into moulds and set in the freezer.

Mixture makes around 30 chocolates.

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