A Community Recipe by Salad_Loving_Violinist
Sorry, but because I do everything “to taste” when I make food, the measurements are just an estimate. You can add extras such as raisins, chopped soaked nuts (almonds and walnuts are good), or coconut on top.
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Recipe Directions
1. Warm the coconut oil in a double boiler (or a metal bowl on top of a saucepan of water) until liquefied. Remove bowl from heat.
2. Slowly add cacao, agave, and vanilla. Mix well, adding more cacao and agave as taste dictates.
3. Pour into a dish and refrigerate until set.
Salad_Loving_Violinist's Thoughts
By Salad_Loving_Violinist Sorry, but because I do everything “to taste” when I make food, the measurements are just an estimate.
You can add extras such as raisins, chopped soaked nuts (almonds and walnuts are good), or coconut on top.
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Comments
Top voted
mango woman
Jun 09, 2009
is this considered raw even though you are cooking the coconut oil?
sunny7.1
Feb 06, 2010
i don't have raw cacao powder, but i do have carob. i'll try that until i can buy the real thing. was looking at a dark chocolate candy bar just yesterday but didn't buy. this recipe is a lifesaver!
shele24
Nov 20, 2009
Great I love it, although I added some chopped pecans to it and put in fridge for 1hr. Came out perfect.
All
carriegb
Aug 17, 2010
My problem is that I get this funky (as in not good) coconut oil after-taste. I get that with most of the coconut-oil-based recipes that I try (such as the macaroons from Raw Food Real World), though, and I am fairly new to raw foods. Does that sound like a problem with my coconut oil or do you just get used to this weird taste?
nolanshmolan
Aug 07, 2010
This is a great recipe, but does anyone else get the same problem as me? Once I make the mixture, the Agave Nectar always tends to sink to the bottom of the bowl. I try and keep it all blended and mixed as well as I can until I put it in the ice cube trays, then I put them straight in the frigde. When I take them out, they tend to stick to the trays, as the Agave sank to the bottom of the cubes while in the fridge so I end up with chocolates that are too sweet on one side and not sweet enough on the other! Hope I've explained this well, any tips on keeping everything uniformally smooth/sweet greatly appreciated!!
:)
elavwith
Aug 05, 2010
I added Banana and some cashews to mine.... yummy.
Odonsoterias
Jul 08, 2010
You don't have to melt the coconut oil. You can also whip all the ingredients together in a food processor, especially if you are making a small batch, you can use a mini food processor. The advantage is that you end up with a consistency like cake frosting. You can dust your hands with cacao powder and roll little truffle balls, or you can use the frosting-like mixture to spread on top of things before you refrigerate or freeze the whole thing.
sunny7.1
Feb 06, 2010
i don't have raw cacao powder, but i do have carob. i'll try that until i can buy the real thing. was looking at a dark chocolate candy bar just yesterday but didn't buy. this recipe is a lifesaver!
shele24
Nov 20, 2009
Great I love it, although I added some chopped pecans to it and put in fridge for 1hr. Came out perfect.
mango woman
Jun 09, 2009
is this considered raw even though you are cooking the coconut oil?
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