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Raw Strawberry Chocolate
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Raw Strawberry Chocolates PLUS Why They Are So Good For You

Unlike raw chocolate made with coconut oil which melts at room temperature (around 25C/77F), these chocolates will stay set at room temperature. That means they are portable and can be kept in the pantry. If you are expecting a heatwave over 35C (95F) then, just like you would with any old regular blocks, pop them in the fridge. Raw cacao butter can be found in most health food stores - I use the Loving Earth brand. Other things you could add include chia or other seeds, chopped nuts, organic shredded coconut, dried fruit, vanilla protein powder, raspberry jam or zest from an orange.
Prep Time20 minutes
Cook Time2 hours
Total Time2 hours 20 minutes
Servings: 10

Ingredients

  • 3 large strawberries hulled
  • 65 g raw cacao butter
  • 1 tbsp bee pollen skip for a vegan option and use double maca powder instead
  • 3-4 tbsp cacao powder
  • 2 tsp maca powder
  • pinch sea salt

Instructions

  • You can omit the dehydrating step for the strawberries if you like, but their flavour won't be as intense and the puree will be more watery.
  • Set the oven to the lowest setting (I set mine to 50C/122F). Slice strawberries thinly and place on a baking sheet lined with baking paper. Dehydrate in the oven for 2 hours (you can dry pumpkin seeds, sunflower seeds or activated nuts at the same time). Puree - you should have about 2 tablespoons of puree.
  • Shave cacao butter using a kitchen grater. Place in a dry stainless steel bowl that will fit snugly over the top of a saucepan. Bring a little water to the boil in the saucepan and remove from heat. Place the bowl with cacao butter over the top and allow it to melt, stirring gently a couple of times to distribute the heat. Do not heat above 48C (118F) - there is no risk of that if you take the saucepan off the boil. Add strawberry puree, bee pollen and sift in cacao and maca powders, add sea salt. Stir to combine. Reheat chocolate using these guidelines if needed during the process.
  • Pour chocolate into moulds and allow to set at room temperature for around 2 hours or in the fridge for 20 minutes. Remove from moulds and store in an air-tight container in the pantry or fridge (in summer or on really hot days).
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