Raw Coconut-Mint Chocolate

by | Dec 4, 2016 | Dairy free recipes, Gluten free, Recipes, snack

It’s that time of the year again, when you get to indulge in making and giving, without anyone questioning it. Actually it seems much expected that you do so.

In this time of “shoulds”, “musts” and “have-tos”, a midst overwhelm and busyness perhaps a desire to slow down and take time, doing what really matters instead, is what we are truly looking for?

OK… So I do realise that it’s not everyone sees the kitchen as their creative playground (though this is surely all about perspective?!) but for those of us who do like to play in the kitchen, making sweet or savoury treats, bakes or dishes that can double up as gifts is a win-win!

And why not make a play date, not just for you and the kitchen, but invite a friend or two to come along too. The experience of cooking and eating is often elevated (in my experience) by sharing, so have fun.

These raw chocolates are really quick and easy to make and only require five ingredients. You’ll have them whipped up in no time.

Mint, chocolate and coconut is a classic combination, so if you know that you already like this combo, you will not be disappointed!

raw coconut-mint chocolate

Raw Mint-Coconut Chocolate

Makes 14 hearts

100g creamed coconut  ( ½ packaged)

 6-8 drops of mint extract

40g cacao butter

4 tbsp raw cacao powder

2 tbsp maple syrup

Roughly chop the creamed coconut and melt it on low heat in a small saucepan. Creamed coconut is available in most healthfood shops and also in Asian grocery stores. It is dehydrated fresh meat of mature coconuts and solid at room temperature.

Once the coconut is melted add the mint extract and then give it a good stir to make sure it is dispensed evenly. Add the melted coconut mix to the molds. Try to fill each mold to about ½. Place in the fridge to set, while you proceed to make the raw chocolate.

Melt the cacao butter in a heat proof bowl on top of a saucepan with simmering water. Once the cacao butter has fully melted, add the cacao powder and then mix until you have a smooth blend. And the maple syrup and mix again until your chocolate mix is again lovely and smooth.

Remove your mold tray from the fridge and spoon the chocolate mix on top of the coconut mix. Place the tray back in the fridge and let the chocolate set. This will take a few hours.

Once your chocolate has hardened, pop them out of the moulds and place in an airtight container in the fridge until you want to serve them. Or gift them!

***I use silicone ice cube molds to make these and it makes the process very easy. You can use any shapes you like of course and if you don’t have a mold, then you can try simply pouring the coconut layer out first on a lined tray and once set, add the raw chocolate layer. I haven’t actually tried that technique with this particular recipe, but I don’t see why it wouldn’t work.

straightforward nutrition

If you want some more ideas of edible sweet gifts here are a few ideas from the archives:

Date Truffles Three Ways

Fruit and Nut Truffle Cake

Candid Almonds

Homemade Nutbutter

And here are a few other ones that I really would like to try out myself, from some of my favourite bloggers:

Maple Butter Roasted Nuts

Cardamom & Rosewater Caramels

Raw Apricot, Dark Chocolate Coconut Bites

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Hey there, I´m Linn

This is my little corner of the internet where I share things related to our complex relationship with food, eating and our bodies.

I believe that eating ought to be nourishing and joyful instead of filled with fear, guilt and shame.

Your body, and all of you, is worthy of care and  food or eating should never need to be earned or justified.