Making (raw) chocolate at home is very simple. The preparations will take about 3 minutes and after 20 minutes of cooling, you will have a nice delicious bite of chocolate packed with all the good minerals and antioxidants dark chocolate have.
Never heard of lingonberries? They are the cranberry looking small red berries. Still no? No worries, use cranberries! Or read more about lingonberries in Wikipedia, it’s a shame that they are not known all over the world, such a superfood as they are.
When I first decided that sugar must go, I already missed chocolate before I had spent one single sugar free day. And chocolate was one of the biggest reasons I had to quit sugar: I used to buy a huge 300 grams milk chocolate bar every day and had it for an evening snack. And every evening I was frustrated because the chocolate bar was too small. Like who the hell makes so annoyingly tiny chocolate bars?!
No wonder I lost 1 stone and 3,6 lb in one year just by quitting the crazy indulging...
I can’t say that I would be able to make one chocolate bar to last for two nights, but making the chocolate at home allows me to make just one tiny bar that I can enjoy whole but guilt free. And more importantly, after a year sugar free I don’t need to have 300 grams of chocolate every night anymore!
I used just one spoonful of maple syrup to sweeten my homemade chocolate. With berries sweeter than lingonberries I would leave the chocolate completely sugar free. A little hint for sugar cutting beginners: taste the melted chocolate before pouring it into a mold to check if the sweetness is right for you. Add as much maple syrup as you need. I guarantee that the less sugar you use the less you need it.
I would love to own one of those cute chocolate bar molds but for now, I’m settling to a plate. Any plate will do, remember to cover it with a sheet of greaseproof paper if you wish to get your chocolate bar out of it in whole. I often use small recyclable cardboard plates, they are perfect for a small homemade chocolate bar like this.
Read also: Raw Rocky Road
Homemade Lingonberry Chocolate
- ¼ cup cacao butter
- 1 tsp maple syrup
- ¼ cup raw cacao powder
- 2 tbsp lingonberries
- 1tbsp pistachios
- Pour boiling water in a pan and place a heat proof bowl on the pan. Make sure the bottom of the bowl doesn't touch the water. The pan doesn't need to be on a stove.
- Measure the cacao butter in the bowl to melt. If you want to make sure the chocolate really keeps raw, use a thermometer to monitor the warmth of the butter.
- Once the cacao butter has been completely melted, add the maple syrup and stir it in well.
- Take the bowl off from the pan and add the cacao butter. Mix well until it's all a smooth paste.
- Pour the chocolate on a plate. Sprinkle the lingonberries and pistachios on the chocolate.
- Put in fridge for about 20 minutes to set. Keep in fridge.
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