Raw Chocolate

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

Andréa Marchese

Makes 27 mini chocolate bars.

5 from 1 vote

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Prep Time 5 minutes mins

Cook Time 0 minutes mins

Total Time 5 minutes mins

Servings 27 servings

1x2x3x

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: 1serving | Calories: 27kcal | Carbohydrates: 2g | Fat: 2g | Sugar: 1g

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