Cacao Raspberry Almond Bark
I am a bit of a chocolate fanatic, rarely saying no to anything involving chocolate.
Ok, let’s be honest… when I say rarely, I mean never.
In fact, I love it so much that I’ve dreamed of making my own chocolate from scratch for years.
I don’t mean melting chocolate chips or chocolate candies into mods and then eating them. I mean using the raw ingredients to make my own chocolate.
The Secret Is Raw Cacao Butter
I had no idea where to start but then I saw it… WFN’s raw cacao butter. Making my own chocolate was possible, and I was going to add a low-glycemic twist!
Why raw cacao butter (or raw cacao powder, for that matter)?
Because raw cacao butter and raw cacao powder are packed with nutrients!
- ¼ cup of raw cacao powder contains 15% the daily value of iron, 35% the daily value of Vitamin C, and 28% of the daily value of fiber
- Cacao butter is high in antioxidants such as oleic acid, palmitic acid, and stearic acid.
After looking at some recipes for homemade chocolate, I was ready to try it out. On my first attempt, I used a recipe that called for coconut oil. I also used coconut sugar to sweeten the chocolate. That ended poorly. The coconut sugar didn’t dissolve and the coconut oil made the chocolate more liquid than smooth and creamy.
So I started over. I dropped the coconut oil out of the recipe and added a bit more cacao butter and a bit less cacao powder. I also used WFN’s coconut syrup for the sweetening agent.
Guess what? It worked! The melted chocolate was so smooth and creamy, and the balance of flavors was perfect!
Once I had figured out the right formula, I was able to play with the chocolate a bit and experiment with cacao ratios to go with different ingredients in the chocolate.
Add in crunchy almonds and tart freeze-dried raspberries, and this becomes a healthy way to satisfy a chocolate craving!
The best news? Because I use WFN’s freeze-dried raspberries, instead of fresh berries, this bark will stay fresh even at room temperature!
I am particularly fond of this recipe for Cacao Raspberry Almond Bark. I can’t wait for you to try it and start experimenting with chocolate, too.