Raw chocolate bar with macadamia nuts and cacao nibs

www.foodfromflossie.com raw chocolateHoly deliciousness! This chocolate is spectacular…sorry for sounding quite so magically dramatic but it really is creamy and makes women go ooooooh when they eat it, fact…I’ll get back to that later on in the story!

I had a super, raw food date the other day with a friend who’s husband is on the FODMAP diet, she was keen to make some yummy treats avoiding dates and cashews which are pretty much in most raw desserts. The FODMAP diet is based around trying to cut out a group of carbohydrates that are poorly absorbed in the small intestine which then results in them fermenting and making you have an ouchy tummy. There are too many long sciency words which I don’t understand but The Monash University are doing the research so check out their page for more info, but basically there is a slightly random list of foods you shouldn’t eat or eat in very small amounts….like dates and cashews! I am trying it out next week, so i’ll get back to you with the details and some special FODMAP friendly recipes.

We were swapping about the ingredients, substituting maple syrup for dates, and macadamia nuts for cashews and everything ended up being delicious. We made loads of cute, tiny, spiced carrot cakes and a big bar of raw chocolate and when we finished I visited some of my friends in town and fed them raw yumminess. This is when I had girlies taking bites of the chocolate and going ooooh, aaaah. End of story….now here’s the recipe so you can ooh and aaah yourself!

Makes a big square bar, same size as the width of  A4 
 
60g Cacao butter
60g Virgin coconut oil
1 cup raw cacao
4 tbsp maple syrup
½ tsp vanilla bean syrup
2 tbsp macadamia nuts, chopped roughly (optional)
1 big pinch of yummy sea salt, or pink himalayan salt
1 tbsp cacao nibs to sprinkle on top (optional)
 
Toppings – Cacao nibs, gogi berries, bee pollen, dried fruit powders, coconut chips, 

In a double boiler, melt the cacao butter and the coconut oil on a low heat.

Mix in the rest of the ingredients until smooth.

Line your tin with greaseproof or baking paper. Pour the chocolate into the tin and sprinkle on top. If you have silicone mini cupcake moulds they work amazingly, beware they get stuck to non silicone tins.

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