“Raw” Chocolate with Sea Salt

29 Tue, 2011 § 4 Comments

I am sort of insecure when it comes to cooking or baking for people.  Yes, selfishness might play a small role when it comes to sharing some of my treats as well 😉 ; but I have such different taste than many people, I worry.

I said I would practice & perfect my chocolate making before sharing a “recipe” – I will still practice & perfect, don’t you worry – but after approving “mmms” when Dave took some to work to share with friends, I decided I could share what I did.  [Honestly, I think they were simply impressed by the fact I made chocolate myself.]

The idea of making my own “raw” chocolate was initially intimidating, but there is not much to it!  And you need only one pot.

This isn’t really a recipe but loose instruction on what I did, which was actually just a lot of pouring, melting & tasting.  If anyone is interested in giving chocolate-making a go, maybe this will give you a good place to start.

I mentioned before I read equal parts of fat, chocolate & sweetener by weight is key.  If you try this & have a kitchen scale, please let us know if this is accurate; also, feel free to include approximate, coordinating volume measurements too! [for those of use without a scale]

I started with equal parts coconut butter & [shaved] raw cacao butter, totaling about ¾ cup.  I melted this in a small saucepan over low heat & removed from the burner once it was liquid.  I stirred in a scant 1.5 cup raw cacao powder until mixed well; then added 2 big spoonfuls of almond butter, mashing & mixing until well incorporated.  I also stirred in 1 – 2 tsp [alcohol-free] vanilla.  I used raw blue agave to sweeten, maybe 2 – 4 T – with the agave I really just squeezed a bit from the bottle, tasted, squeezed a bit more, tasted, etc.  It is really about tasting as you go & finding your perfect preference!  You could also use raw honey or maple to sweeten instead.  I finished off with a couple [or maybe just one] teaspoons of sea salt & poured into molds to freeze.  I also sprinkled a little sea salt over half the cups for extra saltiness before freezing — you really have not lived until pairing chocolate with sea salt.  You could add other flavors like cinnamon, mint instead of vanilla, espresso powder, finely chopped dried fruit or nuts or make it really pretty with pink Himalayan sea salt.  My next batch will include lavender-sea salt.

This made enough to fill 12 silicone cupcake molds halfway, which is a lot of homemade, dark chocolate!  I am not complaining though. 😉  We keep them in an airtight container in the freezer & chop each cup into quarters.  They are going to last awhile.  A small piece is indulgent.  In the future, I will make half the amount & freeze in mini cupcake molds or small candy molds.

To start off our anniversary weekend, we paired a couple pieces of this chocolate with vanilla bean coconut ice cream & vanilla-wafer-like cookies by Country Choice.  Now I just need a recipe to make our own vanilla wafers.

Thank you for the sweet anniversary wishes!!!

~

Do you have a kitchen scale?  I am considering getting one.  What do you find most handy about having one?  Have you ever made homemade vanilla wafers?!

 

Of Course Today Means Cookie Dough!

1 Fri, 2010 § 3 Comments

Did you know that today is National Homemade Cookies Day?  I didn’t either until Janetha enlightened me.  How perfect that I just had to have cookie dough last night!

If there is one thing loved more than freshly-baked cookies, it just might be the dough made before baking them.

Remember begging your mom as a kid for pieces when she made cookies?  Or at least snatching the empty mixing bowl & spoon when she wasn’t looking?  Yeah, I didn’t do that either. 😉

Salmonella was the biggest worry, but once we got older…&…wiser, we realized we could just leave out the eggs & voila!

Perfectly.Safe.Cookie.Dough.

Except that raw flour isn’t all that great for you either; raw, refined flour irritates digestive processes & can aggravate allergies.

Last night, I was determined to find or create a safer, just as delicious — dare I say — healthy version.

I adapted these from Angela’s creation.  If you really want to have some fun, check out her post & make your own chocolate chips!

I wanted to see if I could create a batter that was sweetened with dates instead of agave; I even managed to use a bit less coconut oil.  The best part: these whip up in a snap — less than 10 minutes!

they.are.awesome

[nearly]Guilt Free [raw]Cookie Dough

  • 1¼ C Cashews
  • ½ Oats

Process in a food processor until fine.

  • ½ C Dates
  • 1tsp Vanilla
  • 2T Coconut Oil

Add & process until smooth…ish [You can keep it chunky if you prefer; I liked it fairy smooth but with some texture — just don’t over-process or they may become crumbly & dry]

Transfer to (a) bowl/s & stir in “mix ins” of your choosing. [chocolate, raisins or other dried fruit, shredded coconut…I did some with carob chips & some with chopped plum — I really wanted plum last night.]

Roll into balls, flatten into “cookies” or roll out & cut into fun shapes.  [Ours will be traveling so I thought best to go with balls.]

Chill in the fridge [I even stored some in the freezer] or enjoy immediately!

~

*This made about 14 small balls…but I can’t be sure or held accountable for the number that were eaten while in the making.

*These are raw in the sense that they are not “cooked”, but I would not say they qualify as raw in the raw foodism world.

*I was not expecting these to be so amazing; they are better than actual raw cookie dough.

You need to make these.

Today.

After all, how else would you celebrate national homemade cookies day? 🙂

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