Raw Chocolate w Toasted Seeds & Cherry Brandy soaked Goji Berries
Aaah, there is no better chocolate than home made chocolate, so have a go at it! You can make these completely raw by not toasting the seed and soaking the berries in just water or fruit juice.
Prepared by: Eerainuh
Cuisine: vegan
Recipe type: healthy sweets
Serves: 24
Prep time:
Total time:
You need
- 2 tbsp sesame seeds
- 2 tbsp pumpkin seeds
- 3 tbsp sunflower seeds
- 3 tbsp dessicated coconut (fine)
- 2 tbsp Goji berries
- 30ml Cherry brandy
- 1 heaped cup of coursely grated cacao butter (130gr.)
- just over ½ cup of raw cacao powder
- ¼ cup + 1 tbsp of raw agave nectar
- 1 tsp vanilla paste, or 1 pod (or vanilla essence - from the bean, in alcohol; don't mix water based things in)
To do
- soak the Goji berries in the Cherry brandy for about 1 hour
- toast pumpkin & sunflower seeds in a skillet first, then add sesame and coconut (as they brown quicker)
- put grated cacao butter in a plastic (!) small jug, preferably with a spout
- in a small pan, heat water, then keep at low or medium heat and put the jug with cacao butter in the water to let the butter slowly melt (water shouldn't boil)
- while the butter is melting, drain the goji berries (keep liquid!) and divide seeds and berries over the wells of your mould
- when butter is melted, stir in agave nectar and vanilla paste (I use a mini whisk) and when that's mixed well, add the cacao powder. You don't need to sieve the powder, but it's easier to mix it in in batches
- mix in the left over Cherry brandy
- almost done! Pour the chocolate in per well, stirring the liquid through the seeds and then topping up. I used a cake tester to stir, but any thin item would do.
- place in fridge or freezer and they're ready when they're hard - give it 2 hours in the fridge and check; if you pop one out and it still sticks to the mould, leave them for a bit longer. In the freezer it obviously goes a lot quicker.
- pop them out of the mould and voilá.
Notes
* If you have a very flexible mould, it is handy to have a piece of carton or something similar to put your tray on, otherwise transferring it to the fridge may be messy 😉
* Best to keep these in the fridge.
* Cleaning out the chocolate mixture I find easiest by putting steaming hot water with a dash of dishwash liquid in the jug and let it sit for a bit.
* If you have any melted chocolate left over, just pour in another mould and push some nuts or seeds, or raisins - pretty much anything, in the liquid.
* Best to keep these in the fridge.
* Cleaning out the chocolate mixture I find easiest by putting steaming hot water with a dash of dishwash liquid in the jug and let it sit for a bit.
* If you have any melted chocolate left over, just pour in another mould and push some nuts or seeds, or raisins - pretty much anything, in the liquid.
