Description
These raw chocolates are surprisingly easy to make and stay firm at room temperature. Perfect for a pantry treat!
Ingredients
Units
Scale
- 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