Here’s a Gluten/Dairy Free Vegan Chocolate Recipe To Get Easter Started

We’re coming into easter so it’s time to start thinking about the reason for the season. Chocolate.

Using plenty of Cacao with nuts and berries¬†Fresh As has brought this delicious chocolate recipe straight off the press from MKR’s semifinalists debut cookbook “Jay and Sarah’s – Fresh and Affordable Family Food”.

To keep this recipe complete vegan friendly, make sure you stick to the maple syrup and not the raw honey, or you’ll fall into the same trap Baileys fell into when they released their first version of the¬†Baileys Almande.

This real McCoy chocolate is made with wholefood natural ingredients that are good for you. Making this chocolate from scratch is both rewarding and easy.

Ingredients

1 cup Raw Cacao
1 cup Cacao Butter
1/3 cup of coconut nectar, maple syrup or raw honey
2 tbs coconut oil

Optional garnish:

Add some nuts, seeds, dried fruit or freeze dried berries for extra texture and flavour

Method:

Melt down the cacao, cacao butter, coconut nectar and coconut oil in a double boiler over a low heat. These ingredients are so pure and delicate so you want to melt them nice and slow until smooth and creamy.

Pour onto a tray lined with baking paper or cling wrap, and sprinkle over some nuts, seeds, coconut or dried fruits for extra texture and flavour.

Allow to set in the freezer for 15-20 mins – then break it up and eat it as you please.
Keep it stored in an air tight container in the fridge.