Two Ingredient Raw Chocolate Recipe
Making 100% raw chocolate at home is so easy, and only two ingredients are required - sugar and cacao beans! You can adjust the recipe depending on how dark you like your chocolate. Naturally vegan and gluten-free.
Servings: 30 chocolates
Calories: 80kcal
Ingredients
- 3 cup cacao beans whole, organic
- 1/8-3/4 cup cane sugar (for 90 - 60% dark chocolate)
Equipment
- Vitamix (or food processor)
- Silicone Molds (or see above for alternative)
Instructions
- To determine how much sugar to use consider how dark you like your chocolate. The 3 cups of cacao beans is 450g in weight. If you like 90% dark chocolate, then you will need 10% sugar, which is about 1/8 cup of sugar (10% of 450g is 45g of sugar). I prefer the pour and taste method, no measuring required.
- If you know how much sugar you are going to use ahead of time, blending the sugar in the Vitamix first will result in smoother chocolate. Simply measure out your sugar and add it to the blender and blend until a fine powdered sugar results. Remove the sugar from the Vitamix and set aside.
- Measure out your cacao beans into a Vitamix or food processor. Start blending at a low speed and then quickly move the speed up to as high as it goes. Keep blending until all the beans have broken down. Add the desired amount of sugar (and tastes as you go).
- You will notice the chocolate mixture start to moisten and darken hear the blade, and this will gradually start to spread up. Blend until the entire mixture has turned a dark colour and moist consistency. You may need to use the tampering device (Vitamix), or a spoon to push the mixture down towards the blades.
- Once the mixture is fully broken down into a chocolaty paste, taste and add more sugar if desired. Press the chocolate mixture into silicone molds. If you do not have molds, spread the mixture out onto a parchment paper lined baking tray to make thin chocolate bars.
- Let the mixture set in the fridge for about 30 minutes. Remove from molds and enjoy. Store in an airtight container on the counter for up to one week, or in the fridge for longer. Keeping them in the freezer will extend their shelf life.
Notes
Adjust the amount of sugar based on how dark you like your chocolate. See above notes for suggested amounts.
Optional Add Ins: pinch of salt, 10 drops of peppermint extract, 2 tbsp ground coffee.
Nutrition Information based on 80% Dark Chocolate (1/4 cup cane sugar) and 30 small chocolates.