I was recently in Finland and as I walked in the local stores in Helsinki I could not help but notice how superfoods are everywhere these days. Magazines lists benefits and feature recipes, health food section boosts beautifully packed powerfoods or superfoods and then there’s the healthy snacks! I even won a healthy raw choc brownie bar by rolling the dice in eco store Ruohonjuuri – and let me tell you, that was one delicious brownie bar!
My sister, Piia is much better expert in the field than I am. We even took an interesting wellness lesson together, where I also tasted raw cake for the first time – a lingonberry avocado cake. Beyond my expectations my first encounter with raw cake was very intriguing. So far I’ve used the inspiration in my lunch smoothies but who knows maybe I’ll make it into a cake one day. 😀
But for now it’s all about the chocolate! The primary difference between regular chocolate and raw chocolate is that the cacao beans that make the chocolate are not heated above 42°C (107.6°F). As said, I’m no expert and won’t go on listing benefits of eating raw chocolate but you can find loads of information online. For differences between raw chocolate and dark chocolate you can check this list.
The following recipe is raw, vegan and sugar free. I have doubled the amount of stevia in the recipe as with the original the end result was bitter. I highly recommend that you taste the chocolate liquid before pouring it into the mould and add sweetness or flavouring as required to satisfy your tastebuds. I like bitter chocolate and to me a teaspoon of granulated (as sweet as sugar) stevia was enough to compliment the minty with hint of lemon flavour, but for my husband that was too bitter and he wanted more sweetness.
I am planning to do my next raw chocolate batch with coconut palm sugar.
Have you made raw chocolate? Or have you tried a store bought raw chocolate?
We’d love to hear from your experiences and thoughts, feel free to share in comments, in email or on our Facebook page. TIA ♥