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Chocolate Rough - Raw, Vegan & Adaptogenic

This chocolate rough containing coconut & nut grounds is a tasty raw recipe with the addition of adaptogenic herbs. It utilises nut grounds from my latest batch of almond, cashew & date mylk. You can make the slice and keep it in the fridge for a couple of weeks, taking a small amount as you desire a treat. It's truly a quick and easy recipe, taking just a few minutes to create!

Chocolate Rough

When you make nut mylk, never throw the grounds away! I find it really handy to freeze nut grounds until I'm ready to use them. They are an amazing base for both traditional baking (think french flourless chocolate cake) AND for raw creations. If you don't make nut mylk, you can always substitute with ground almonds & cashews that you've wet slightly. 

I use a Goodie Bag (which I have in Blush colour - especially for food use) to squeeze the grounds nice & dry - great for getting all the mylk out, and it's easier to work with drier grounds.

Ingredients:

  • 100g cacao butter
  • 50g (3 - 4 Tablespoons) coconut oil
  • 1/3 cup coconut sugar or sweetener of your choice
  • 2/3 cup raw cacao
  • 1/2 cup nut mylk grounds - or if you don't have any, use ground almonds/ cashews and wet with a very little water
  • 1/2 cup dessicated coconut - or if you like it rougher, use shredded
  • 2 tsp maca
  • 2 tsp Misty Day Plant Potions brew or single ingredient of your choice - I usually use Lover's Brew which tastes fabulous.

Method:

    In a medium saucepan or stainless steel/ glass bowl, gently melt your cacao butter & coconut oil on LOW heat or in an oven at about 40 degrees celsius. You don't want to overheat the cacao butter. Then mix in the remaining ingredients until well combined.

    Press into a shallow dish about 15x 20cm. You can use a rubber spatula to smooth it off, or the back of a spoon. Place in the fridge to set.

    Pressed into dish

     

    When it's fully set, you can lift the entire block out by running a bread-knife around the outside. Then break apart into pieces with your hands. Alternatively you can keep the block as one piece and slice or break pieces off as you like.

    Store in the fridge and enjoy whenever you need a treat!

     


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