This is sooo goddamn good!
Lighter than normal raw chocolate due to the milk in it, it gives it an almost aero chocolate lightness.
These Superfood Protein Raw Chocolate are full of goodness!
A rich source of vitamins and minerals thanks to the raw cacao, almonds and goji berries. (A,C,E, Calcium, Magnesium and Manganese to name a few)
healthy fats from the coconut oil, cocao butter and coconut. Protein from the bee pollen and protein powder, the bee pollen can easily be omitted to make this vegan too!
A little tip for the cacao butter, i like to chop or grate mine into small pieces when i first get it and then pop it into a tub. That way it melts faster (less chance of it getting too hot and more chance of it getting in my mouth quickly) also when i’m home i like to measure things in the simplest way…. Spoons and cups.
When it comes to protein powder i like to use a plant based one. My favourite at the moment is Vital Greens Protein, they come in a variety of flavours including Vanilla, Chocolate, Decaffeinated Green Coffee and Plain. Vital Greens is a great company and i know there’s no hidden sugars or questionable ingredients in there.
Toppings wise you can throw anything on top. Get creative, there’s a whole world of ingredients out there. Mix it up every time you make one and keep it interesting! Likewise with the mylk i like to use whatever i have, be that almond, cashew, rice, oat or coconut. I always try and make my own and if you have a look there’s a few recipes on here.
Don’t forget that all the ingredients are available to buy from us at Je Tam too, just to make like easier!
3 Heaped Tbsp of raw cacao butter.
2 Heaped Tbsp of raw coconut oil
2 Heaped Tbsp or protein.
2 Tbsp of 100% Maple syrup (or raw honey but i find maple distributes itself better in the chocolate)
5 Heaped Tbsp of raw cacao powder
A dash of any type of dairy free milk or mylk as i like to call it.
A sprinkle of himalayan Pink salt
- Put all the chocolate ingredients except for the cacao powder and the mylk into a glass bowl and melt slowly over a saucepan of water.
- Once melted whisk in the cacao powder
- Once its all incorporated add a dash or Mylk, go slowly with this. If you do too much the cacao butter separates from the rest of the mixture again. You want it to look like a light mousse texture without any liquid coming out of it.
- Pour into your mold, i use a silicone loaf mold.
- Sprinkle your toppings on and then pop into the freezer to set
- Once set (a couple of hours) take out and cut into pieces and then store in the fridge
I’d like to tell you how long it would last in the fridge……. but to be honest mine only ever lasts 2 days tops! I can’t get enough of this!
As always, enjoy and if you make it please send me pictures or tag me.