The easiest chocolate bar recipe ever!

I don’t know how about you, but what drives me most of the time to try certain recipes is simplicity and uncomplicated ingredients. Mind you, I have made some complicated recipes too! Try making raw tiramisu sometime and feel your head spin from every step of the process!

This is why I luv, luv, LUV this recipe. In case you don’t have a blender you can just stir it all in a bowl, but the blender does give you a nicer texture.

This recipe has rescued me many times when I was at home and in need of biting into something really indulgent, sweet and satisfying but wanted to be healthy at the same time.

I think we all know by now the real beauty of raw chocolate and raw desserts. It’s not just the plain fact that they are better for you and they taste divine. It is the fact they also give you nutritional value. Some raw desserts are total nutritional powerhouses, like this one. You can spike this recipe (and many others) with superfoods, medicinal herbs and medicinal mushrooms, thus putting information in the food that normally your loved ones would question or turn their noses up at the thought of trying them. The texture and sweetness of raw desserts is the perfect camouflage for such mischievousness! Mind you, I’m not talking about any dodgy substances here… Behave!

If you are just a bit of a health nut, upon reading this blog you may realise that you probably already have all the ingredients for this dish in your cupboard, more or less, and that you can try it out RIGHT NOW! Feel free to use agave or honey instead of maple syrup, or peanut, almond or any other nut butter instead of pecan, and buckwheat crispies or any other nuts instead of pecans. Anything will work – I’m just a sucker for the maple pecan combo so this is why my recipe is as such.

INGREDIENTS

1 cup coconut oil (melted)
3 tablespoons maple syrup
¼ cup pecan butter
¾ cup cacao powder
¼ teaspoon vanilla bean powder or good quality vanilla essence
1 teaspoon maca
1 cup chopped pecans
1 cup dried cranberries

METHOD

  1. Blend the coconut oil, maple syrup, pecan butter, vanilla and cacao powder on a low speed in your blender or just whisk very well in a bowl if you don’t have blender or you’re way too lazy to wash it afterwards (like me).
  2. Stir in the pecans and cranberries and mix well with a spoon.
  3. Pour into a 20cm baking tin lined with baking paper and then freeze for 20 minutes.
  4. Lick the bowl in the meantime…
  5. Cut in your desired shapes and enjoy! Keep your chocolate creations in the fridge… if there’s any left.