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March 13, 2016 0 Comments

Here's a raw chocolate take on a well-known mainstream chocolate bar with a lovely coconut filling, but a darn sight more healthy for you. This recipe is from one of our fab customers, Mark West.

Equipment

  • Glass bowl
  • Saucepan
  • Spoon
  • Silicone mould with fairly deep cells
  • Small Blender (not essential but useful)

Make sure your utensils are clean and always make sure that they are dry otherwise the chocolate will split

bountiful raw chocolate coconut balls

Ingredients

For chocolate

  • 60/70 gms Cacao powder
  • 50 gms Cacao butter
  • 1-2 tbsp Sweet Freedom

For filling

  • 1 tbsp Sweet Freedom
  • 2-3 tbsp dessicated coconut

Method

  1. Place a clean bowl over a saucepan of hot water (bain marie). 
  2. Ensure the bottom of the bowl does not touch the water and no water goes inside the bowl otherwise the chocolate will separate
  3. Chop cacao butter into small pieces (or grate for quicker melting!) and add to the bowl.  Allow to melt slowly and DON’T keep the water boiling, turn the heat off and just give a quick blast every so often if necessary. Whilst the cacao butter is melting you'll have time to make the filling.
  4. Using a small blender (a hand blender is ideal), mix 2-3 tbsp of good quality, organic dessicated coconut with small drizzles of Sweet Freedom. Blitz between adding drizzles. You'll find that the coconut will start to clump - you don't want to add too much or it'll go runny - you want that stiff clumping. You could probably do this equally well in a small bowl with a fork
  5. Once the cacao butter has melted, add the cacao powder and stir in thoroughly
  6. Add 1 tbsp (or 2, depending on your preference) of Sweet Freedom & stir in very thoroughly. It will thicken as you add the Sweet Freedom. Consistency should be runny enough to be able to pour
  7. Add a small drizzle of the chocolate mix into the bottom of each cell in a deepish mould (our heart or flower moulds would be great)
  8. Roll a small pellet of the coconut mix and pop into each mould
  9. Top up each cell with chocolate
  10. Leave to set and enjoy

Variations

For an even bigger coconut experience you could add 1-2 tbsp of virgin coconut oil to your chocolate mix in step 3.

About The Author

Mark specialises in stress relief, pain relief and life change coaching. He also teaches his LifeMagic courses as well as Reiki in Bristol and Weston-super-Mare

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