This recipe was inspired by one I made for a class assignment at Matthew Kenney Culinary (which I am currently attending) so I give them credit for the base and idea of this recipe. However, I later made my own variation of it so I wanted to share my version with you since it was pretty darn delicious.
What You'll Need:
3/4 cup coconut oil
1/2 cup cacao
1/4 cup pure maple syrup
1 tsp vanilla extract
2 Tbsp raw hazelnuts (or another raw nut of your choice)
2 Tbsp mulberries
1 Tbsp unsweetened organic coconut flakes
1 Tbsp locally-sourced bee pollen
1 Tbsp raw cacao nibs
A pinch of sea salt
For the class, we made this recipe 100% raw. I re-created it again afterwards using very low heat on my stove top, so it's not technically raw but it's pretty darn close.
In a small saucepan over very low heat, melt your coconut oil. As soon as it is almost entirely melted (could take as little as 30 - 60 seconds if you're using a gas burner), remove from heat and stir.
Add in 3/4 cup raw cacao powder, 1 tsp vanilla extract, a tiny pinch of sea salt and 3 Tbsp raw locally-sourced honey or coconut nectar. Stir well and test the chocolate mixture: is it sweet enough for your taste? If not - add a little more sweetener to your desired level. For me, it was 3 Tbsp.
Next - stir in 2 Tbsp raw hazelnuts and 2 Tbsp raw mulberries.
Lay a sheet of wax paper on a sided baking sheet and pour your chocolate mixture onto the wax paper. Top with bee pollen, cacao nibs and shredded coconut. Pop the tray in your freezer for 15 minutes to set and then move it over to your refrigerator for 20 - 30 minutes so it can harden.
When you're ready to serve it - use a sharp butcher knife and carefully cut it into smaller rectangles. Make sure to store it in a container in the refrigerator as it will melt if left at room temperature.
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