Raw Sugar-Free Chocolates

These are SO good (again, if you like strong dark bitter REAL chocolate), and so good for you. Terrific holiday treats for the kiddies (and the kiddies in all of us!).

Cacao is full of heart-protective anti-oxidants similar to polyphenols found in red wine and green tea. It is full of many minerals too, and extremely high in magnesium, a mineral many diabetics in particular are often deficient in. The problem with commercial chocolates is that they are full of sugars or chemical sugar-substitutes. Any chocolate that contains under 70% cocoa shouldn’t even be called chocolate!

Anyway, here’s my basic recipe, with suggestions for variations afterwards.

Approximately 7 ozs raw cacao butter, melted slowly in a double-boiler
1/2 cup coconut oil, melted over a very low heat
2 cups raw cacao powder
1 T vanilla extract
1 T almond extract
Approximately 20 scoops of KAL organic stevia (or to taste, depending on how sweet you want it)
Chocolate molds and/or ice cube trays

Combine the melted oils in a large bowl or measuring pitcher. Add the extracts and stir well. Stir together the cacao powder and stevia powder, then pour these dry ingredients into the wet and whisk together until no lumps remain. Pour or spoon chocolate into molds and refrigerate. They should set in about an hour. These need to be kept in the fridge. They’re a little more melty at room temperature (approx. 70 degrees F) than commercial chocolates, as they don’t contain soy lecithin or any chemical emulsifiers. You can also try a higher percentage of cacao butter (or no coconut oil at all), and they won’t melt as easily. I’ve never done this, I guess just because I like them cold out of the fridge anyway.

Here are some of the additions we’ve done:
mixed dried berries
goji berries
golden berries
orange extract
mint extract
powdered dried mint leaves
powdered  dried basil leaves
turmeric, almond butter and black pepper
almond butter
peanut butter
crushed pecans
chopped almonds and walnuts

If you add some raw cream while you’re making them, they come out thicker, like truffles. Experiment!

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