Raw Honey Chocolates
This simple variation to our basic raw chocolate recipe swaps our usual Sweet Freedom for some of our yummy West Country raw honey from Colham Organic Farm and bee pollen.
The result isn't quite as diabetic friendly as honey has a higher GI of around 52 and many won't view it as vegan, but it is darn tasty.
Ingredients
- 60-70g Raw Cacao Butter
- 50g Raw Cacao Powder
- 15-25g Raw Honey (adjust to taste)
- 10g Bee Pollen
Method
- All utensils must also be dry or the chocolate will separate. Wash your silicone mould before it's first use and then dry it thoroughly
- Place a clean bowl over a saucepan of hot water (bain marie). Ensure the bottom of the bowl does not touch the water & no water goes inside the bowl
- Grate the cacao butter, add to the bowl & allow to melt slowly. Don’t keep the water boiling, turn the heat off and just give it a quick blast every so often if necessary
- Once melted, add the cacao powder & stir in thoroughly with a balloon whisk or fork, until it starts to slightly thicken
- Add 15g of raw honey & bee pollen, then stir in thoroughly
- Taste it and if you prefer it sweeter, add a little more at a time, mixing thoroughly and tasting after each
- When the mixture suits your taste, pour gently into the mould using a jug or spoon
- Place it in the fridge to set for an hour or more (or in the freezer if you can’t wait that long)
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