Amida’s Raw Chocolate Recipe
120g Cacao Butter, grated
4 tbsp. Maca Powder
6 tbsp. Cocoa Powder (suit to taste)
2 tbsp. Raw Agave Syrup / or Coconut Palm Sugar.
Stevia (liquid drops) for sweetening to taste
Whiz up some Raw Cacao Nibs – adds a crunchy texture
Soak Goji Berries – place a few in each mould.
Add Coconut Oil – this makes the Chocolate softer!
Boil a kettle full of water and pour into a saucepan that allows you to fit a glass bowl (pyrex type). Carefully place the glass bowl inside the saucepan of boiling water, making sure its simmering rather than mad boiling.
Add the grated cacao butter and stir continuously until it has melted.
It is important not to overheat the Cacao Butter (not more the 60 degrees Celsius otherwise its no longer raw) dip your finger in,
should feel warm (not hot) about 38° is good.
Once Butter has melted to a clear yellow liquid, pull off the heat and slowly stir in the Maca and Cacao Powder (bit by bit). . . last
add Agave Syrup or Raw Coconut Palm Sugar.
Pour the chocolate mixture into small chocolate moulds and place in fridge to chill for at least 2 hours. Once hardened, these
chocolates will remain solid at normal room temperature, but you may prefer to keep them in the fridge anyway.