Caleb and I had so much fun making this recipe together! The chocolates came out perfectly and we were so proud of ourselves we just kept hi fiving each other. My favourite chocolates out of them all were the plain cacao cups!
Buying raw chocolate might be easier, but it is more expensive in the long run, and you miss out on the process of infusing your love energy into the chocolate before hand which makes them taste even better.
Cacao is a natural stimulant, so you and your lover might just find yourselves full of energy and have a few extra laughs, raw chocolate is a lot of fun. One more thing, if you want to put your raw chocolate to… other uses… add less cacao butter and coconut oil and the chocolate will stay in a liquid mixture.
1 ½ cup Raw Cacao Butter, melted using a double boiler
3 tablespoons Melted Coconut Butter
2 cups Raw Cacao Powder
1 cup Grade B/Canada No.2 Maple Syrup
1 tablespoon Lucuma
1 teaspoon Maca Powder
Pinch of Himalayan Rock Salt
Sprouted and Dehydrated Buckwheat (gives that “rice crispy-like” crunch)
Chipotle, Cayenne, or other Chili Powder (adds some heat and smoky flavor)
Spirulina, Chlorella, E3 Live (gives it a delicious and nutritious green boost)
Almonds, Cashews, Macadamia Nuts, Brazil Nuts, Pecans (nut lovers choice)
Raw Nut Butter such as Almond, Pecan, or Hazelnut (like peanut butter cups only way better)
Strawberry, Pineapple, and other favorite fruits (dip in chocolate and set on wax paper to harden)
Directions: In a double boiler (pot with a low level of water, with a metal or glass bowl on top being heated by the steam) slowly melt cacao butter and coconut oil.
Once the butter is fully melted, stir in Cacao Powder making sure all chunks are broken down, and the mixture becomes almost runny.
Stir in the Lucuma, Maca, and salt mixing thoroughly. Then add in Maple Syrup, or other liquid sweetener of your choice tasting along the way to know when you reach your desired level of sweetness. Cacao is naturally bitter, and is responsible for giving dark chocolate it’s taste. If you enjoy dark chocolate, use less sweetener. If you’re more of a milk chocolate type of person, you’ll enjoy using extra sweetener.
As you mix the ingredients together you will feel the liquid becoming thicker in consistency. Once all the chunks of powder have been worked out, pour the mixture into a mold or form of your choice (we use simple baking cups most times). Once you have filled your molds, place in the freezer for a few hours. Check them after 1-2 hours to see if they have firmed up enough to eat. Once frozen, you can place them in the refrigerator in a sealed container and they will last for 2-3 weeks.
Buckwheat crispy cups – pour mixture into cups
Cacao cups – pour some of them half way and leave room for almond butter filling if you’re making almond butter cups
Use a small spoon to put almond butter on the first half, then pour more over top and let sit
Buckwheat Crispy Cups
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