This is my basic raw chocolate recipe. It can be made just as it is, or various flavours can be added such as essential oils (eg orange, lemon, pepermint), orange or lemon zest, buckwheaties (for chrunchy chocolate), cacao nibs, raisins, chopped dried figs, chopped nuts, etc.
40g cacao paste
25g cacao butter
15g coconut butter
3 tablespoons lucuma powder
1 tablespoons carob powder
1 tablespoons mesquite powder (also known as algarroba)
1 tsp vanilla powder
1 tsp mushroom powders (mix of various powders including reishi, cordyceps, lions mane, etc – optional)
1 teaspoon honey (optional)
Makes approximately 150g of chocolate, you can easily double all measurements if you want more.
Melt the cacao paste, cacao butter and coconut butter using gentle heat, using a baine marie or dehydrator, or just a bowl in a pan of hot water. Once this is completely liquid, you can add the rest of the ingredients. Add a bit at a time and stir it in well. I shake the powders through a sieve to stop lumps forming.
Pour into chocolate moulds. If you don’t have proper moulds you can use various things, including silicone ice cube trays or plastic tupperware containers.
It will set slowly at room temperature, but you can put it in the fridge to set quicker, or freezer even quicker (although it will get too hard if you leave it too long, bring back to room temperature ready to eat).
(At Funky Raw we sell a raw chocolate kit with ingredients to make your own chocolate and an “Extra” kit with extra ingredients, both at a discount compared to buying the items separately.)