Google+ Rawfully Tempting™: Black Cherry Chocolate Crunch Bar

Best of Raw


Best Raw Vegan Gourmet Chef (0-5 yrs) + Best Raw Vegan Blog. Thank you for your votes!!!

6th Annual Best of Raw Award

6th Annual Best of Raw Award
2014 -Voted Best Raw Gourmet Chef & Blog. Your Votes Made the Difference. Thank You!!!

April 17, 2011

Black Cherry Chocolate Crunch Bar

For an untempered, but delicious chocolate treat....try this tasty combo.

Black Cherry Chocolate Crunch Bar
1 Tbsp coconut butter(oil), melted
1/4 cup shaved cacao paste
1/4 to 1/2 cup cacao powder (more powder used, the darker the chocolate)
2 Tbsp maple syrup
3 Tbsp coconut sugar, powdered ( use coffee type grinder) or another sweetener
2 drops Medicine Flower Black Cherry extract
1/2 tsp vanilla extract (or 2 drops Medicine Flower Vanilla extract)
2 Tbsp sunflower seeds (soaked 2 hours and dehydrated)
1 Tbsp hemp seeds
1/8 cup raisins
1/4 cup dried cherries (optional)
2 Tbsp coconut, shredded (optional)
1/4 cup combined almonds and walnuts, smashed (soaked overnight and dehydrated first)
1/8 tsp sea salt

Place nuts in zip lock bag or between cheese cloth, on hard surface and smash with a mallet, creating uneven chunks of nuts.

Melting Cacao Paste
Melt chocolate: Place shaved cacao butter and cacao paste in a metal bowl, placed on top of a smaller bowl filled with hot water.  Stir and let melt. Remove from heat and let cool for a minute.
Remelt cacao paste and butter mixture. Add coconut oil and sea salt,  and stir together. (Reheat water during this process as needed).

Add Sugar and mix well. Add maple syrup, extracts and stir. Remove from warm water.

Add smashed nuts, raisins, sunflower seeds,  hemp, cherries and coconut. Stir until well coated.

Using a rubber spatula, pour mixture onto a cookie sheet covered with parchment or wax paper, and spread about 1/4" thick.

Place in freezer to set for about 30 minutes. Remove from freezer and break into chunks. If it still feels sticky and melts easily to touch, sprinkle a bit of Cacao powder  over it. It looks nice and tastes yummy. Store in refrigerator or freezer.

If this is too stiff for you, add  more coconut oil. This is untempered, so keep in refrigerator.  It will melt quickly in hands.

*Note: Mention
Rawfully Temptingin  your shipping comments, and Medicine Flower will include a special bonus sample with any purchase.

Don't forget to check out our Rawfully TemptingCafe Menu to see what our latest additions are.


bitt said...

I haven't had much lucky with cacao paste, but it might work if I mix it with cacao butter as you have here. Have fun at the workshop!

Rawfully Tempting (Barbara) said...

Yeah..i always mix the two..actually using twice as much cacao butter as cacao paste..but I think cacao paste adds a depth to the chocolate you don't get otherwise...

Russell James - Weekday RAW Mini Course



SPECIAL BONUS : Mention Rawfully Tempting™ in shipping comments, and receive a FREE PRODUCT SAMPLE with your order!

Google+ Followers

Web Analytics