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Candy Coating Chocolate (raw, vegan, gluten-free, nut-free)

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Minty-Chocolate-Truffles-close-upIt’s rich, semi-sweet, messy to work with, it’s 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 to use as a chocolate coating is a bit more challenging.  I went through 3 recipes yesterday till I found this winner.

Double Dipping Encouraged

This is one of those times when double dipping is encouraged. I didn’t do it for this in the photo to the right but if you want to create a thicker chocolate skin around your treat, keep on dipping! Simply dip your item in the chocolate, remove it, allow it to set, then dip it again. Feel free to repeat the process as many times as you want.

Why I add sunflower lecithin.

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 powdered form lecithin. 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.

Ingredients:

Preparation:

  1. Ensure all utensils and the bowl are dry before the ingredients are added as water can cause the mix to separate.
  2. Line a baking sheet with parchment paper.
  3. Click (here) to learn how to grate and melt the cacao butter.
  4. Place the raw cacao butter, cacao powder, sweetener, lecithin, and salt in  high speed blender and blend until smooth.
  5. Dip your treats in the chocolate, double dipping if desired for a thicker chocolate skin.
  6. Place on parchment paper and place in the freezer to set up.
  7. If you are adding any decorations such as crushed nuts, sprinkle these on right away while the chocolate is still wet.
  8. To see how I made the Truffles in the picture above, please visit raw-minty-chocolate-truffles.

20 thoughts on “Candy Coating Chocolate (raw, vegan, gluten-free, nut-free)

  1. Idkk ? says:

    Helped ! :D

  2. Mici says:

    Do you have a white chocolate recipe?

    • amie-sue says:

      Mici, use cacao butter that is white/cream in color and don’t add the cacao powder. That is the only way I know of doing it.

  3. Lorrie Davcev says:

    Hi Amie Sue
    I just love your recipes and your beautifully artistic website. Makes me feel warm and cozy.
    I was wondering if you had a good raw recipe for Almond Butter Cups (a version of the Peanut Butter Cup Candy). I have been looking for one that is good. A health food store had a delicious one that couldn’t give out the recipe. The ingredients were all raw: Almond Butter, Coconut Oil, Cacao Powder, Agave Nectar, Vanilla Bean and Sea Salt.
    Thank you so much
    You are a raw delight
    Lorrie

  4. Moriah says:

    Is it soy lecithin granules or soy lecithin liquid? Or does it not matter? =)

    • amie-sue says:

      Hello Moriah, you can use either one, if you use granulas, be sure to grind it down to a powder first. Have a blessed day, amie sue

  5. Karen says:

    Can you use sunflower lecithin instead? Thanks!

    • amie-sue says:

      I am sorry that I didn’t get to you sooner Karen. Somehow I missed this. You should be able to use the sunflower lecithin but I haven’t tried it. I need to order some and then I will. Have a great evening, amie sue

  6. Priscilla says:

    I tried making half this recipe last night since I didn’t want to waste any of it, and it just turned into a powdery mess. I double checked the ingredients to ensure they were correct, and everything was. I don’t know if perhaps the cocoa butter wasn’t hot enough? I also tried microwaving the mixture to reheat it but it still didn’t smooth out. I added almond milk which made it a weird creaminess. But something was amiss. Any suggestions?!

    • amie-sue says:

      Good morning Priscilla,

      Did the chocolate turn into a globule mass? Correct term, seize? This has happened to me and there is no turning back… it tends to happen when moisture gets into it. I have never been able to save it when it happens so. But it still tastes good, so when it happened, I spread it out on a cookie sheet and froze it, then broke it into chunks and used in granolas. Basically, any recipes where looks don’t matter. Sorry this happened to you… chocolate can be an art form. I want to spend more time on it myself too so I can share more in detail.

      Have a great day, amie sue

  7. Kiki says:

    I’ve never bought soy lecithin because I thought it was Genetically Modified. Can you coach me on this issue please? I just love your web-site, you are so creative. Sometimes I come here just to look at your beautiful creations and drool…lol.

  8. Kiki says:

    Thanks for your speedy response, and HAPPY NEW YEARS!!!

  9. Shruti says:

    Hi
    Is it possible to blend d ingredients in a normal household mixer-grinder?

  10. Shruti says:

    I mean in the recipe of the raw chocolate mocha cake

  11. Michelle says:

    In the recipe instructions, is the Cacao Butter 1C grated or when its melted?

    Thanks
    Michelle

    • amie-sue says:

      It is grated Michelle :)

      Ingredients:

      1 cup (88 g) grated raw cacao butter
      1 cup raw cacao powder
      1/3 cup sweetener; agave, yacon, maple syrup (not raw)
      1 tsp lecithin
      1 tsp vanilla extract

      Preparation:

      Ensure all utensils and the bowl are dry before the ingredients are added as water can cause the mix to separate.

      Click (here) to learn how to grate and melt the cacao butter.
      It is important to work all the lumps out before adding the cacao butter.
      Unsifted powder will result in a lumpy / grainy chocolate.In the meantime, sift the cacao powder.
      Place all ingredients in your high speed blender and blend until smooth.
      Pour into molds that you are using immediately. The chocolate will firm up fairly quickly as the cacao butter returns to room temperature.
      If you have any left overs it’s best to store in the fridge for freshness.

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