When we were all very young there’s a great chance the majority of us never thought we’d lose our pallets for things like ring pops, sour gummy worms or snickers bars. Then suddenly one day when checking out at the grocery store you see the candy aisle and think back “wow, I used to love this candy xxx” as you then glance at your basket now full of veggies, juices and whole wheat cereals, wondering how you ever got to this place of health and when you ever decided that candy was no longer a necessity? Naturally there was a shift that took place maybe even unnoticeably just like the other shifts that happen naturally like when we stop eating our toenails (don’t tell me I was the only kid who did this).
That little kid who once thrived off of a sugar high is still apart of me so sometimes I feel it’s necessary to make a recipe like this to feed both the little and big kid that I am. The little kid is happy to bite into the nostalgia while the big kid is happy that it is made with pure wholesome ingredients. Who ever said you can’t have the best of both worlds probably was never a kid.
The art of making chocolate is really quite personal and unique as you can make your chocolate as thick, silky, glossy, creamy or flavored in any way you desire. The options are endless which is why even more I love making my own raw chocolate, simply starting from scratch with the best quality cacao I can get my fingers in, I mean on. If you however, live in an area where cacao butter and cacao powder are hard to find simply buy your favorite dark chocolate bar and sweeten it to your liken once you’ve melted down the bar. This is definitely a kid friendly recipe that will teach the whole family how simple, fun and delicious making ones own chocolatey treat can be.
- 1 cup cacao butter melted (measurement of liquid needs to be 1 cup)
- 2 cups cacao powder
- 1/2 cup coconut nectar
- 1 tsp vanilla bean
- 1 tbsp melted coconut oil (this adds a shine to the finished chocolate
- 15 pitted dates (the softer the date the easier to break down (honey and khadrawi have more of a caramel flavor)
- 1 tsp vanilla extract
- 6 tsp h2o
- 1/4 cup coarsely chopped almonds or jungle peanuts
- Grate the cacao butter into a small bowl over hot water or bain-marie. Melt the butter completely.
- Mix in the remaining chocolate ingredients and stir with a spoon until smooth or no clumps.
- Pour chocolate into molds creating a layer no thicker than 1/4" . Set mold in freezer and begin making the caramel.
- Using a mortar and pestal, food processor or blender mix the caramel ingredients together until a paste forms.
- Remove mold from freezer and spread caramel over hard chocolate layer.
- Sprinkle the almonds on top of the caramel and pour chocolate over the top until mold is completely filled.
- Freeze for 15 minutes or until completely hardened.
- Remove chocolates from molds