chocolate

Raw Chocolate Coconut Orange Creams

RECIPE BY NATASAHA CORRETT

 There is nothing more delicious than sinking your teeth into a chocolate, especially if its made by you, as it’s even better knowing there is no refined sugar in it at all!

The filling of this is insanely good.  I often make extra and pop it into an ice-cream maker, before keeping it in the fridge for a night when an ice-cream craving hits! Raw cacao butter is chocolate in its finest form – it smells like chocolate but tastes of very diluted chocolate – it’s quite odd actually! It’s the part of making chocolate that sets it.

 

[wpurp-searchable-recipe]Raw Chocolate Coconut Orange Creams – – – [/wpurp-searchable-recipe]

Serves18-20
Cooks InPrep time: 20 minutes | Freezing time: 15 minutes
DifficultyTricky  

Ingredients
MetricCupsCupsMetric

Filling:

45g coconut cream

38g cashews

1 tbsp orange essence

1 tbsp sugared agave or xylitol

1 tsp desiccated coconut

Chocolate:

120g raw cacao butter

6 tbsp cacao powder

3-4 tbsp coconut blossom syrup or agave

4 tsp orange essence

pinch salt

Method

Get an ice-cube or chocolate mould, making sure it is wiped completely dry.

To make the filling, first, soak the cashews in water for 30 minutes and drain. Put the drained cashews in a blender with the coconut milk, orange essence, sugared agave or xylitol and blend until velvety smooth. Mix in the desiccated coconut. Put mixture into a shallow bowl and place into the freezer to firm up while you make the chocolate

To make the raw chocolate, melt the raw cacao butter in a bain marine and transfer into a bowl. Add the cacao powder, syrup, orange essence and salt and whisk until completely combined

Spoon enough chocolate mixture into the moulds to fill 1/3 of each hole then put into the freezer to set for approximately 5 minutes.

Take the cream filling and the chocolate moulds out of the freezer and scoop small pea sized bits of cream onto the set chocolate with the handle end of the spoon, making sure not to touch the sides of the mould

Pour over the rest of the melted chocolate so it covers the cream and starts to spill over the sides

Place back into the freezer for 10-15 minutes until solid

Once set, pop the chocolates from the mould and keep in the fridge in a Tupperware for up to 3 weeks.

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