What is the purpose of lecithin in this raw chocolate recipe?

Lecithin acts as an emulsifier, helping to create a smoother, more stable texture by preventing the cacao butter and other ingredients from separating, resulting in a creamier chocolate.

Can I use vanilla extract instead of vanilla bean powder?

While vanilla extract can be used, vanilla bean powder offers a more intense, pure vanilla flavor and avoids adding extra liquid, which can sometimes affect the texture of raw chocolate.

How should I store this raw vegan chocolate after it's made?

Once set, store the raw chocolate in an airtight container in the fridge or freezer to keep it firm and fresh, especially since it contains coconut oil and cacao butter.

What kind of molds are best for making this raw chocolate?

Silicone molds are ideal for this recipe as they make it very easy to pop out the finished chocolate pieces without breakage, though any small candy molds will work.

1.1K Views 8 years ago

Raw Chocolate
[Vegan]

SR By: Sirke Reivo

Author Bio

I'm a professional chef who is specialized in plant-based food. I love creating healthy and... Read More

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Close-up of glossy, dark raw vegan chocolate squares, some sprinkled with sea salt, arranged on a rustic wooden board.

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Discover more recipes with these ingredients

Chocolate

Raw Chocolate [Vegan]

Dairy Free

Have you ever wanted to make your own chocolate? This recipe has got you covered! Raw chocolate pieces for you to mould however you like, and filled with the same flavor and satisfaction you have with your favorite chocolate bar!

Ingredients You Need for Raw Chocolate [Vegan]

7 ounces raw cacao butter
10 tablespoons ounces cacao paste
7 tablespoons raw cacao powder
2 tablespoons coconut oil
4 tablespoons maple syrup
1/2 teaspoon lecithin
1/2 teaspoon vanilla bean powder
sea salt to taste

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How to Prepare Raw Chocolate [Vegan]

Place the butter, paste, coconut oil and maple syrup in a water bath and let melt carefully. Don’t let the temperature go over 107°F.
Add rest of the ingredients and stir until smooth.
Pour into moulds.
Put the chocolate in the freezer or fridge.