As any chocolatier will attest, making chocolate is an art. I still have so much to learn! This is one of my very first chocolate creations and Oh My Goodness!, is it ever scrumptiious! It reminded me of Cadbury’s Fruit & Nut bar, hence the name. I have to say that both Don and I have a soft spot for this one. The almond extract gives the chocolate a subtle and yummylicious touch.
- 1/2 cup melted coconut oil
- 1/2 cup raw cacao or carob powder (I used 3 parts cacao/1 part carob)
- 1 tablespoon maple syrup
- 1 tablespoon raw agave nectar
- 1 teaspoon pure vanilla extract or liquid vanilla
Blend all ingredients in a high-power blender such as the Omni V 3HP blender or food processor until smooth.
Transfer to a bowl, then add by hand:
- A few drops pure almond extract
- 1/4 cup raisins
- 1/4 cup almonds, chopped
Spread mixture on plate or pan lined with parchment paper and set in the refrigerator or freezer. You can score the chocolate with a cookie or pizza cutter after a few minutes or break into pieces once fully set.
Alternatively, you can pour the mixture in little silicon muffin cups or chocolate molds.
– The chocolate mixture can be blended with the help of a food processor, blender or even by hand. In the case of the latter, you might want to sift the cacao or carob powders first to avoid any lumps in the mixture.
– When making raw chocolate, the consistency of the mixture will vary depending on the temperature of your working space. For instance, I’ve had chocolate nearly seize up on me one day when our house was on the cool side. If that happens to you, all you need to do is stick the mixture in the dehydrator for a few minutes.
– Make sure that the agave nectar and maple syrup are at room temperature, again to avoid the mixture seizing up. What I usually like to do is to warm these up in the dehydrator along with the coconut oil.