This recipe is brought to you by one of our lovely customers and Bath blogger Sharon, from a Bit of the Good Stuff. They certainly look and sound darn tasy to us and we'll be giving them a try soon that's for sure! Over to you Sharon.
These chocolates have a layer of coconut sandwiched between two layers of raw chocolate, and are topped with a sprinkling of finely chopped goji berries, almonds and brazils. They are easy and quick to make, and taste divine! They make the perfect gift for special occasions like birthdays, Mother’s Day and Valentines. I also love to share them with friends during our weekly coffee meet ups!
Here’s how to make them.
60g raw cacao butter, grated or finely chopped & divided in half
12-14 petit four cup cases (I tend to double up & use 2 cases per chocolate which helps to retain their shape)
Arrange the petit four cup cases on a tray or in a freezable container
Prepare a bain marie (double broiler) and gently heat. Place 30g cacao butter in the bain marie bowl. When it has melted, mix in 25g cacao powder and sweetener to taste (I use 1.5 tbsp Sweet Freedom)
Pour 1 tsp of the chocolate into each petit four cup (I find that there’s enough for about 13 cups). Place the chocolates in the freezer until they solidify (about 10 minutes)
Meanwhile, wash up the bain marie bowl and utensils, and dry thoroughly. Prepare the coconut layer by grating or finely chopping the creamed coconut. Place the coconut in the bain marie bowl and allow it to gently melt
Remove the chocolates from the freezer and pour 1tsp of the melted coconut into each petit four cup. If there’s any coconut left over, share it between the cases. Place back in the freezer for another 10 minutes
Wash up the bain marie bowl and utensils again and dry thoroughly. Prepare the final chocolate layer by melting the remaining 30g of cacao butter in the bain marie bowl. Mix in the remaining 25g of cacao powder and 1.5 tbsp sweetener
Remove the chocolates from the freezer and pour in the final 1tsp of chocolate into each petit four cup. Sprinkle with the finely chopped goji berries and nuts, then place back in the freezer for a final 10 minutes
Voila! Beautiful (and scrumptious!) raw chocolate coconut cups
To make them even more coconutty, you could add 1-2 tdsp of virgin coconut oil to your chocolate mix in step 2.
About the Author
Sharon is a healthy living blogger based in Bath, who blogs about her passions for the environment, plant-based whole foods, Buddhism, biking and her home city of Bath (www.bitofthegoodstuff.com). Her blog is regularly updated with new recipes for delicious, simple plant-based meals, desserts and treats that all the family will enjoy.
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A decadent and silky smooth tart made with virgin criollo cacao paste. The smooth nutty base is gluten-free and the topping richly chocolatey with both cacao paste and powder. What are you waiting for?