Google+ Rawfully Tempting™: Black Cherry Chocolate Crunch Bar

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Voted Best of Raw - Favorite Raw Vegan Gourmet Chef + Favorite Raw Vegan Blog.

Healthy Personal Care -

6th Annual Best of Raw Award

6th Annual Best of Raw Award

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(or oil), melted
1/2 cup shaved cacao butter 
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) 
2 drops Medicine Flower Black Cherry extract, optional, but great flavor 
1/2 tsp vanilla extract (or 2 drops Medicine Flower Vanilla extract)
2 Tbsp sunflower seeds (soaked 2 hours and dehydrated)
1 Tbsp chia 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 on hard surface and smash with a mallet, creating uneven chunks of nuts. (Or pulse chop in food processor)

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
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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 B. Kessler 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...

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