How To Make Your Own Clean Chocolate
Sweets

How To Make Your Own Clean Chocolate

For a lot of people Easter = chocolate. But this year wouldn’t you rather enjoy what you eat and feel good rather than nursing a sore stomach or head from all the sugar and weird additives in most commercial chocolate?

Don’t get us wrong, we love chocolate (as you might have guessed from the release of our new choc-coco spread COCO²) but we want it to make us feel good too. Which is why we love our Clean Chocolate recipe. Rich, chocolate-y, satisfying and made using only real ingredients, we whip up a batch anytime we need chocolate for a recipe – or just to eat!

So whether you want chocolate to dip, top, fill, drizzle, coat or enjoy – this is the recipe for you.

Tips:
1. For a slightly less intense taste, you can substitute the cacao for cocoa, but you won’t have the added benefits/nutrients of the raw cacao
2. You can spice up your chocolate by adding nuts, dried fruit, coconut flakes or edible petals

Don’t forget to enter our Clean Easter Chocolate Giveaway for your chance to win your own DIY Chocolate Kit.  Giveaway now closed.

How To Make Your Own Clean Chocolate - cane sugar and dairy free // Pureharvest

P.S. For all you fellow choc-fiends, stayed tuned for the recipe for our DIY Easter Eggs (with three awesome fillings!), or if you can’t  wait until then for a chocolate fix, try one of these fun recipes:

Chocolate Coconut Cake Pops

Gluten Free Chocolate Coconut Cake Pop // Pureharvest

Sour Cherry Almond Florentines

Almond and Sour Cherry Florentines // Pureharvest

Coconut Choc Icy Poles 

 

50 g cacao butter
25 g coconut oil
30 g cacao powder
30 g carob powder
2 tbsps Pureharvest Rice Malt Syrup

In a medium sized bowl, melt the cacao butter, coconut oil and Rice Malt Syrup over a double boiler until completely melted together.

Remove from heat and stir through the carob and cacao powder ensuring there are no lumps. Continue to stir for a couple of minutes as the mixture begins to drop in temperature.

If you are using your chocolate to mould, coat or drizzle, it is now ready to use.

Or if you would like to make your own chocolate, pour the mixture into moulds or onto a baking tray covered with greaseproof paper. Leave to cool at room temperature for at least an hour before placing into the fridge or freezer to set completely.

This chocolate will stay relatively firm at room temperature, however we recommend storing it in the fridge or freezer.

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