Making your own chocolates is surprisingly simple – this is a delicious recipe flavoured with ginger. Choose your sweetener – for a vegan option sweet freedom or maple syrup are great choices. For a lower sugar option try xylitol or stevia
Difficulty – Easy
Time – 10 minutes preparation, 2-3 minutes cooking
Serves – 20 chocolates
What’s good about it?
Ginger is loaded with nutrients and bioactive compounds that have powerful benefits for your body and brain. Gingerol is the main bioactive compound in ginger, responsible for much of its medicinal properties. It has powerful anti-inflammatory and antioxidant effects. Ginger is traditionally used to ease nausea and indigestion but it may also be useful to ease pain and inflammation from injuries or muscle sprains.
- Place the cacao butter, powder and sweet freedom in a pan and very gently heat to melt the cacao butter.
- Stir well to combine.
- Add the chopped ginger.
- Pour the chocolate into lightly greased moulds then place in the fridge to set.
- Tap the chocolates out and place on a plate. Keep in the fridge until required.
Did You Know?
Cacao powder is a wonderful ingredient in a array of different raw food recipes. The quickest and simplest way of using cacao powder is to add it into smoothies, for a delicious chocolate tasting hit or blend into warm almond milk with a little xylitol for a hot chocolate. Raw cacao butter (also known as theobromine oil) is a yellow vegetable fat that is extracted from raw cacao beans – delicious added to desserts, cheesecakes and ice creams or you can melt it and stir into drinks for a rich creamy taste.
100g raw cacao butter
6tbsp raw cacao powder
3-4 tbsp sweet freedom, maple syrup
2 stem ginger balls, finely chopped