Many of my clients ask me how I come up with my healthy alternative recipes. For me it didn't happen over night. It has taken me years to get to this point and I'm learning new and exciting things daily. My cooking style has evolved over the years just as I have. My yoga teacher training experience introduced me to the world of holistic nutrition, being a student at the Institute of Holistic Nutrition introduced me to a world of healing and traditional foods. My venture with Two Girls Cooking (raw snack food company) introduced me to superfoods and the raw/vegan lifestyle and becoming pregnant led me to bake my first healthy muffin!
The most important thing to keep involving in the kitchen is to be fearless and try anything once. It's all about trial and error. Every recipe that I create and share on this blog requires only the love of healthy ingredients and joy of cooking. No super-chef-of-the-year skills necessary!
So here is a challenge for you! Make your own raw chocolates this year for V-day. The effort and love you put into these smooth delicious treats will make you, and the lucky ones you share them with, feel blissful and joyous:) Read about all the amazing benefits of chocolate here!
To my surprise, you don't have to be a pro chocolatier to make really delicious chocolate truffles. You can find cacao paste and butter in health food stores and online. (I got mine from here - Giddy Yoyo)
I tried two different flavours and they both turned out amazing. I mean how could they not, look at the ingredient list:)
How to make the most delicious raw chocolates:
225g cacao paste
115 g cacao butter
½ cup raw honey (or coconut syrup for vegan/low glycemic version)
2 tsp vanilla extract
¼ tsp sea salt
Optional flavour 1 - Apricot Almond Truffles
½ cup almond slivers or chopped whole almonds
¾ tsp cinnamon
⅓ cup dried unsulfured apricots, chopped finely
¼ tsp almond extract (optional)
Option flavour 2 - Orange Hazelnut Truffles
¼ cup hazelnuts, chopped finely
2 Tbsp orange juice
½ tsp orange zest
How to make:
1. Chop cacao paste and butter into small pieces and melt in a double boiler while stirring constantly until mixture has melted completely. Don’t let heat get above 120F.
2. Remove from heat and stir in raw honey, sea salt and vanilla extract. Place bowl in cold water and let cool.
3. Put pot back onto boiler and reheat temperature to 92F.(doing this step makes extra smooth chocolates)
4. You can use this mixture to make plain chocolate truffles or try the optional flavours. If you’re trying the two flavours, pour half of the chocolate mixture into a another bowl. Stir in the ingredients and put into molds using a tablespoon or ice cream scoop.
5. Allow chocolates to set overnight at room temperature. If you put them in the fridge, you will get white spots!
For molds you can use silicone muffin trays, regular muffin trays lined with paper, or polycarbonate molds sold at specialty stores.
Makes roughly 40 chocolates, depending on the size of your molds.