Makes: 12 large muffin pan size chocolates
- gluten free, dairy free, grain free, egg free, refined sugar free, vegetarian, vegan, raw -
- gluten free, dairy free, grain free, egg free, refined sugar free, vegetarian, vegan, raw -
Ingredients
Optional garnish
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Method
Preparation
Raw Chocolate
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Notes
- Best served straight from fridge.
- Chocolate can be temperamental and I have had this recipe split before. Chocolate does not like sudden temperature changes and I have found that warming the date sweetener to room temperature seems to help prevent the splitting.
- On occasion when the chocolate has split, I have placed the split ingredients into the fridge in a small dish lined with baking paper. Once set, I then place the ingredients, roughly chopped, back into the mixer bowl, chop 6 seconds / speed 5, scrape sides and continue blending as per step 4.
- Alternatively if your chocolate has split, I have heard that you can add 1 tsp of milk to the ingredients to bring it back to an emulsion. You could add 1 tsp of milk and continue blending as per step 4, however the recipe will obviously no longer be raw vegan.
- Store in fridge in an airtight container.
- Can be frozen after initially setting in the fridge.