Raw Chocolate Spelt Crispy Bites
- Crunchy raw chocolate and cereal squares.
- Raw chocolate recipe!
- The chocolate is made from scratch with raw cacao and raw cacao butter.
- You can control the amount of sugar that this recipe uses.
- 10 minutes to prepare, an hour to cool.
- Can be adapted to use the cereals of your choice.
Raw Cacao Butter, Organic 1kg (Sussex Wholefoods)
200g Raw Cacao Butter. This provides a melty consistency to the chocolate and also holds it together.
Organic Cacao Powder (1kg) - Sussex WholeFoods
12 tablespoons Cacao Powder. This raw cacao powder is full of natural oils and can be used in any recipe that requires cocoa powder.
Organic Spelt Puffs 500g (Sussex Wholefoods)
55g Pure Organic Spelt Puffs. Sugar-free!
40g Organic Amaranth Puffs. Sugar-free!
Infinity Foods Kasha Roast Buckwheat 500g
50g Kasha. Kasha is a form of roasted buckwheat that can just be eaten without cooking.
Mixed Vine Fruit, Organic 1kg (Sussex Wholefoods)
50g Mixed Vine Fruit. This is made from raisins, currants and sultanas.
Organic Coconut Sugar (1kg) - Sussex Wholefoods
4 tablespoons of coconut sugar (or more according to taste).
Method
- Boil a kettle of water and pour into a large saucepan (supervise kids during the next few steps).
- Make a bain marie by resting a small bowl on the rim of the saucepan.
- Melt the cacao butter in the bain marie. Keep the temperature just above melting point for truly “raw” chocolate (i.e. don’t overheat!)
- Sieve the cacao powder into the cacao butter.
- Add the coconut sugar and stir the mixture into a paste.
- Carefully taste the mixture. You may need to sweeten more as necessary.
- In a separate large bowl, mix the spelt, amaranth, vine fruit and buckwheat.
- Pour the chocolate mixture from the bain marie into the large bowl.
- Mix thoroughly.
- Spoon the mixture into tupperware dishes to a depth of 1 to 2 inches.
- Cool in a fridge for about an hour.
- Remove and cut into squares.
- Hide from chocolate-stealers!
