By Martyna Candrick
Why these raw chocolates are so good for you:
Raw Cacao is extracted from the cacao bean and processed using low temperatures to preserve its nutritional content. It contains vitamins C, magnesium, iron, chromium, manganese, zinc as well as the highest level of antioxidants of all foods. Cocoa powder on the other hand has very little nutritional value left in comparison, due to a different processing method.
Raw Cacao Butter, again, is extracted from the cacao bean and processed using low temperatures. It can be found at most health food stores – I like the Loving Earth brand. Raw cacao melts at approximately 38C (100F). For tempering, it should only be melted using a bowl over a hot water bath method and the melted liquid temperature should never rise above 48C (118F). The easiest way to achieve this is to bring a pan with a little water to a boil then turn off and remove from the heat source before placing a snug-fitting bowl with grated cacao butter over the top. Do not overmix the butter while melting. 
Unlike raw chocolate made with coconut oil which melts at room temperature (around 25C/77F), these chocolates will stay set at room temperature. That means they are portable and can be kept in the pantry. If you are expecting a heatwave over 35C (95F) then, just like you would with any old regular blocks, pop them in the fridge.
Maca Powder comes from a South American cruciferous root plant and is rich in vitamins and minerals. It promotes endurance, stamina and, apparently, enhances sexual desire. It is also used to enhance mental acuity, physical vitality, oxygen in the blood, neurotransmitter production and increase fertility in men and women. It has a sweet, caramel-like flavour.
Strawberries are high in fibre and vitamin C. They are a fantastic tonic for the skin, have anti-inflammatory properties and are relatively good source of folate.
Bee Pollen is considered an energy and nutritive tonic in Chinese medicine. The percentage of rejuvenating elements in bee pollen exceeds those present in brewer’s yeast and wheat germ. It corrects the deficient or unbalanced nutrition. It has a surprising number of healing applications and is used for improving endurance and vitality, extending longevity, aiding recovery from chronic illness, adding weight during convalescence, reducing cravings and addictions, regulating the intestines, building new blood, preventing infectious diseases such as the cold and flu.
Other things you could add include chia or other seeds, chopped nuts, organic shredded coconut, dried fruit, vanilla protein powder, raspberry jam or zest from an orange.
These Raw Strawberry Chocolates are easy to make but there are a few things to note to help with the process. – The chocolates take about 20 minutes of actual work. There is some oven-drying time for the strawberries but you can skip that if you’re in a hurry or don’t want to heat the berries to 50C (122F). There’s also setting time for the chocolate, but if you don’t want to wait for the chocolate to set naturally, pop them in the fridge of freezer. – If you are working with a limited number of moulds and your chocolate hardens while you wait for the chocolates to set, you can easily melt it over and over again by placing the bowl back over a pan filled with boiled water. Do not overmix the chocolate, just let it melt. “chopping” the hardened chocolate with a metal spoon once or twice to speed up the process.
Raw Strawberry Chocolates
- Total Time: 35 minutes
- Yield: Makes 12 1x
- Diet: Vegan, Vegetarian
Description
These raw chocolates are surprisingly easy to make and stay firm at room temperature. Perfect for a pantry treat!
Ingredients
- 3 large strawberries
- 2 oz (65 g) raw cacao butter
- 1 tbsp bee pollen
- 3-4 tbsp cacao powder
- 2 tsp maca powder
- pinch of sea salt
Instructions
- Set the oven to 122°F (50°C).
- Slice strawberries thinly and place them on a baking sheet lined with baking paper.
- Dehydrate in the oven for 2 hours.
- Puree the strawberries; you should have about 2 tablespoons of puree.
- Shave cacao butter using a kitchen grater.
- Place the shaved cacao butter in a dry stainless steel bowl that will fit snugly over the top of a saucepan.
- Bring a little water to a boil in the saucepan and remove from heat.
- Place the bowl with cacao butter over the saucepan and allow it to melt, stirring gently a couple of times to distribute the heat.
- Do not heat above 118°F (48°C).
- Add strawberry puree, bee pollen, and sifted cacao and maca powders; add sea salt.
- Stir to combine.
- Pour chocolate into molds.
- Allow to set at room temperature for around 2 hours or in the fridge for 20 minutes.
- Remove from molds and store in an air-tight container in the pantry or fridge.
Notes
- For optimal flavor, use very ripe but firm strawberries.
- If you don’t have bee pollen, omit it or substitute with a small amount of finely grated coconut.
- Store chocolates in an airtight container in the refrigerator for up to 2 weeks to maintain freshness.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: No-Cook
Nutrition
- Serving Size: 1 chocolate
- Calories: 100
- Sugar: 5
- Sodium: 10
- Fat: 8
- Saturated Fat: 5
- Unsaturated Fat: 3
- Carbohydrates: 10
- Fiber: 2
- Protein: 2
Frequently Asked Questions
What makes these strawberry chocolates ‘raw’?
They use raw cacao powder or cacao butter instead of processed cocoa, and they are not baked or heated above a low temperature. This preserves more of the natural nutrients in the cacao.
How do I keep the strawberries from making the chocolate soggy?
Make sure the strawberries are completely dry before dipping or combining with the chocolate mixture. Any moisture will cause the chocolate to seize or become soft and wet.
How should I store raw strawberry chocolates?
Keep them in the refrigerator in a single layer in an airtight container. They will hold for 3 to 5 days, though the strawberries taste freshest within the first couple of days.
