Literally translated as "The Food of the Gods", the finest Theobroma Cacao products were used to make these delicious vegan choc treats. Sumptuous, velvety chocolate covering whole nutty goodness - packed with essential minerals and phytonutrients including the feel good flavonoids so famously associated with chocolate!
Equipment
- Bain Marie
- Pan
- Bowl
Ingredients
FOR THE CHOCOLATE
FOR THE TOPPING
- 3g Vanilla Powder
- Organic Dried Fruit
- Organic Nuts
Method
- Heat a pan of water to around 45 degrees Celsius then remove from the heat and float a heat proof bowl in the water.
- Gently melt all the Cacao Butter in the heat proof bowl until the last of the solids have just disappeared (The Cacao Butter should not get hotter than 45 degrees Celsius to ensure the nutritional properties remain intact).
- Add the Vanilla Powder and stir into the melted Cacao Butter.
- Keep stirring until you can see the Vanilla is properly mixed in with the Cacao Butter.
- Add in the Cacao Powder and mix until is smooth.
- Add in all the Agave and mix until completely blended. Indigo Herbs recommend around 100 stirrings.
- Chop the nuts and raisins and put some in each of the chocolate moulds.
- Pour the molten Raw Chocolate into moulds and allow them to set in the fridge or freezer
- Enjoy!
Print
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