These "galaxy" dark chocolate bars are speckled with puffed quinoa and bits of freeze-dried raspberries. Cacao butter makes chocolate. Pale white blocks melt away into a golden bath that is the backbone of any chocolate mixture. Its taste is minimal but its smell is heavenly – with a cozy, warming sensation - a nostalgic longing for just a good piece of chocolate. The butter offers a chocolaty note while the cacao powder layers in richness. Let the maple syrup. sweeten the batter and within a few minutes, you’ve got yourself homemade chocolate bars. Easy ones at that.
Galaxy Dark Chocolate With Raspberries [Vegan, Gluten-Free]
- 1 cup cacao butter
- 1 1/4 cups cacao powder
- 3/4 cup maple syrup
- 1 cup puffed quinoa
- 1/2 cup freeze-dried raspberries
- A pinch of sea salt
- Fill a small saucepan with 1/3 cup of water and place a bowl on top, covering the saucepan. Once the bowl is hot and the water below is boiling melt the cacao butter inside the bowl.
- Once it has melted, stir in the maple syrup and cacao powder for a few minutes until the chocolate thickens. Then mix in most of the puffed quinoa and raspberries – saving a few to sprinkle on top.
- Pour into a lined baking sheet and leave it to set in the freezer for an hour or so and enjoy. These will not melt so store them in the refrigerator or in the pantry, as you’d like.