One of my friends that I studied with at Yoga School introduced me to this recipe. We didn’t have a freezer at home, so when she came to visit and wanted to make a raw & healthy sweet treat, I thought making a raw dessert wouldn’t be possible. She proved me wrong and I’ve been making raw chocolate hearts ever since!
I’ve often shared these with friends, and at both Well-Woman Classes & Events. Everyone loves them, so I thought I’d actually stop estimating the ingredients, start measuring and share the secret.
You may find that you like them a little sweeter, or without the added ingredients…the basic recipe (up to & including step 4) is great to play around with.
I hope that you enjoy making (and sharing) them as much as I have :)
150g of Raw Cacao Butter
x1 Cup of Raw Cacao powder
90ml Agave Syrup
x1 tbs Cashew/Almond Nut Butter
x1/2 Cup of Desiccated Coconut
Maybe add Goji Berries or Chopped Dates for extra variety…
How to make:
Melt the Raw Cacao Butter in a bowl over simmering water on the hob.
Once melted, take off the heat and slowly add the Raw Cacao powder, stirring in gently until there’s no lumps.
Stir in the Agave Syrup
Add the Nut Butter and keep stirring until it’s absorbed into the mixture
Stir in the Desiccated Coconut
If adding Goji’s or Dates, drop a few in each of the shaped moulds…it’s easier to pour the mixture in without big lumpy bits.
Pour the mixture into a pouring jug.
Pour mixture into the little moulds.
Leave in the fridge for 4 hours or overnight.