I think we know the feeling of loving chocolate that doesn’t love us back. You know the melty, milky, sugar packed, craving inducing kind?! That sends us on a pleasure journey to the moon and back, only to have us come crashing down about half an hour later when blood sugar takes a nose dive into the abyss.
Well this is a slice of chocolate that really does love you back. The chocolate is made (completely homemade, I might add) from pure extra virgin coconut oil, a-grade maple syrup and raw cacao powder.
Let me break it down…
Coconut Oil: A medium chain fatty acid that breaks down in the body into energy, called ketone bodies, not fat. These help fight hunger, and satiate hunger without even trying. (Just think that eating these homemade bars might actually help make you more svelte – that is body loving) It is also full of Lauric acid which is great for fighting against any harmful bacteria, colds and viruses.
Raw Cacao: Untreated, unroasted cocoa powder, with far more of the beneficial antioxidants and nutrients, including complex b vitamins, zinc and magnesium.
Maple Syrup: Made from the sap of maple trees, it is not just an indulgent treat to smother over your pancakes but a far more body loving natural sweetener containing zinc, maganese and a number of antioxidants.
And that is just the topping…. The rest is made from a fudge of blended dates and hazelnut butter for a rich smooth caramel taste and finally, the buttery biscuit base, which is simply a mixture of oats and almonds ground into a flour and bound with, yet more, coconut oil and maple syrup. Oh yes!
All super nutritious and downright delicious. In fact, this particular chocolate smothered batch loved my body so much that I gave myself the gift of 1/3rd of the tray of love, that I was intending to save for my mother for mothers day.
I can’t say I am even slightly sorry about it. I will just have to make it again. Luckily it only takes a matter of minutes to assemble. You won’t be missing out when I see you next week mum 😉
Raw Chocolate and Raspberry Fudge Bars
Fills one baking tray – Makes 10-12 Slices
I have also included to add a few drops of my all time favourite ingredient, Vanilla Stevia liquid, in to the recipe to enhance the sweetness and give the chocolate slabs an extra kick of vanilla. It is not compulsory, but highly recommended. If you don’t know much about it you can find more information on it here. Stevia on the whole (in liquid form) is a great ingredient to have in the house, adding it to cakes and puddings means you can reduce the sugar content.
For the Base
- 200g/ 2 cups ground almonds
- 200g/ 2 cups rolled oats
- 2 tablespoons coconut oil
- a big pinch of salt
- 1/2 cup maple syrup
For the Caramel
- 250g/ 2 cups medjool dates
- 2 tablespoons hazelnut butter
- 1 teaspoon vanilla extract
- 1 tablespoon coconut oil
- a big pinch of salt
- 8 drops of vanilla stevia (optional)
- 200g frozen or fresh raspberries
For the Chocolate
- 230ml/1 cup coconut oil
- 175g/ 1 1/2 cups raw cacao powder
- 230ml/ 1 cup pure maple syrup
- 6-8 drops vanilla stevia (optional)
- a big pinch of salt
For the base : Place the ground almonds and oats in a food processor and blitz to combine. Once they reach a fine, flour crumb add the remaining ingredients and 4 tablespoons of just boiled water then blitz to combine. Once the mixture is fully combined, press it into a small baking tray (25x17cm approx) lined with cling film. You want to achieve and even layer across. Place the baking tray in the freezer whilst you make the filling.
For the filling : Simply add all the ingredients to the food processor with a 3-4 tablespoons of just boiled water and blend until the mixture is combined. The hot water will help melt the coconut oil and get the fudge layer to a thick spread texture. If need be use a spatula to scrape down the edges of the food processor so that everything gets blended.
Once done, remove the baking tray from the freezer and spread the caramel mixture over the top. gently break the raspberries in half and press them into the top of the caramel mixture. Return the tray back to the freezer.
For the chocolate topping : Place all the ingredients into a small sauce pan and gently melt over a low heat. Once nearly melted, remove the pan from the heat and mix well. Take the baking tray from the freezer and evenly pour the chocolate mixture over the top. Give the tray a gentle shake from side to side to ensure even coverage.
Return the tray to the freezer and leave to set for at least 2-3 hours before slicing. To serve, remove the chocolate slices from the freezer for 5 minutes to thaw a little before serving.