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A few years ago my husband and I took a chocolatier class for three months. We had way to much fun with it.
One thing I/we learned about working with chocolate is that is it messy and that doesn’t change between cooked or raw chocolate. It’s all darn messy. But it is finger licking good so clean up is a pleasurable experience.
Finding the right recipe for raw chocolate is easy but finding one that hardeners and looks wonderful as a candy / cookie coating is a bit more challenging. I went through 3 recipes yesterday till I found this winner. This chocolate recipe is inspired by Cafe Gratitude’s Sweet Gratitude book.
Sunflower lecithin is made up of essential fatty acids and B vitamins. It helps to support healthy function of the brain, nervous system and cell membranes. It also lubricates joints; helps break up cholesterol in the body.
It comes in two forms, powder and liquid. I prefer the raw sunflower lecithin. It has a thick, dark and sticky consistency with a nutty-seedy rich aroma and surprising pleasant flavor. Setting aside all the nutritional benefits, it is a natural emulsifier that binds the fats from nuts with water creating a creamy consistency. In this recipe the lecithin also adds a nice smoothness. It is optional but highly recommend it.
Ensure all utensils and the bowl are dry before the ingredients are added as water can cause the mix to separate.
To see how I made the Truffles in the picture above, please visit raw-minty-chocolate-truffles.
One of the greatest joys when creating raw food recipes is experimenting with different ingredients… a practice that I highly encourage. Daily I get questions regarding substitutions. Of course we all might have different dietary needs and tastes which could necessitate altering a recipe. I love to share with you what I create for myself, my husband, friends and family. I spend a lot of time selecting the right ingredients with a particular goal in mind, looking to build a certain flavor and texture.
So as you experiment with substitutions, remember they are what they sound like, they are substitutes for the preferred item. Generally they are not going to behave, taste, or have the same texture as the suggested ingredient. Some may work, and others may not and I can’t promise what the results will be unless I’ve tried them myself. So have fun, don’t be afraid, and remember, substituting is how I discovered many of my unique dishes.