Although I've pretty much lost my taste for sweet chocolate, I do occasionally use some raw chocolate as a garnish or drizzle on a healthy dessert. This recipe is one that I've found on the blog Fragrant Vanilla Cake. Amy uses this (and variations on it) in lots of her recipes.
I used this adorable silicone mini chocolate bar mold, but you can also let the raw chocolate set in a parchment-lined pan, and break it up like chocolate bark.
It's not a high-protein recipe, so I'm including it in the Extras category. I used it as a garnish on my Chocolate Protein Mousse recently, and figured I'd include the recipe here for you.
A little raw sweetness to top off your protein treats!
Recipe
Raw Chocolate
Makes 27 mini chocolate bars.
Ingredients
- ¼ cup raw coconut oil warmed to liquid form
- 2 tablespoons raw agave nectar room temperature
- ¼ cup raw cacao powder also called cocoa powder
Instructions
- Combine all ingredients, and spoon into silicone chocolate mold.
- Freeze for about an hour.
- Enjoy!
- Store extras in the freezer.
Nutrition
Serving: 1g | Calories: 27kcal | Carbohydrates: 2g | Fat: 2g | Sugar: 1g
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