Vegetarian food blog featuring nourishing home cooked recipes, creative baking and luscious chocolate.

How To Make Your Raw Chocolates More Interesting

Cashew Cream Raw Chocolates

Raw chocolates are easy to make. They are also said to be much better for you than regular chocolate; more of the beneficial active ingredients in raw cacao are retained. However, I find plain old raw chocolate on its own can be just a teeny bit boring. So I’ve come up with a few ways to make them a bit more interesting.

A raw chocolate making kit is a very good place to start. I’ve tried a few in my time and so far I’ve had the most success with the organic raw chocolate starter kit from Indigo Herbs. It comes with a recipe, cacao powder, cacao butter, agave syrup, vanilla powder – all raw and organic. A 300g pack costs £12.99. The process is a very simple one, it’s just a case of melting the cacao butter and then stirring in the other ingredients. The tricky bit comes if you want to do anything fancy with it. I don’t like my chocolate too sweet, so I didn’t use all of the agave syrup. The downside of this is that the mixture is quite thick, which makes it more difficult to work with. I’ve added various ingredients to raw chocolates before, but this time I decided to have a go at some filled ones.

Raw Chocolates

Indigo Herbs is an online health food shop based in Glastonbury, the capital of all things alternative. Passionate about natural health and wellbeing, they supply a good range of high quality and often organic superfood powders, teas, nuts, seeds and dried fruit. As well as the raw chocolate making kit, I also received the following goodies.

Indigo Herbs

Chaga Mushroom Extract

Known as the king of medicinal mushrooms, Chaga (Inonotus obliquus) is commonly found growing on birch trees. It has long been recognised in countries such as Russia and China as an aid to a healthy immune system, but Western science is only now catching up. The extract, which is in powder form, has a surprising purple colour and a slight earthy tang. It’s sweetened with maltodextrin (2%), which is a bit of a shame as I prefer to add my own sweetener if I feel it’s needed. I added a little chaga mushroom powder to some of the chocolate, which I then spooned into moulds. There was only a hint of flavour, so I think I’d add a bit more next time. A 50g pack of chaga extract costs £11.99, but there are other sizes available.

Chaga Chocolates

Super Vital Powder

This is a mixture of acai powder, organic baobab powder and beetroot powder, which has a lovely purple-mauve colour. It’s high in vitamin C and antioxidants and makes a great addition to smoothies. It’s surprisingly sweet, with fruity notes and an earthy undertone. As soon as I saw it, I wanted to use it in my chocolates. not only for the nutritional boost, but also to give colour and make the filling stand out. A 100g pack costs £7.49, but there are other sizes available.

Cashew Cream Raw Chocolates

Rise & Shine Tea

This is a lovely loose leaf herb and floral blend, which has both a refreshing taste and a refreshing effect on the body. Best sipped in the morning, it contains: meadowsweet, calendula, peppermint, rosemary, ginkgo, ginger and nettle. A 50g pack costs £3.99

Rise & Shine Tea

How to make your raw chocolates more interesting

  1. Fill your chocolates with delicious fillings. I made cashew cream (see recipe below) using my Froothie Optimum 9200A power blender, but you could use a nut butter, make caramel, chocolate mousse or whatever else grabs your fancy.
  2. Make chocolate bark by scraping the chocolate over some greaseproof paper and scattering over dried fruits, nuts or seeds. I made some with a scattering of dried wild blueberries and a dusting of super vital powder. It was thoroughly delicious, so much so, we ate it before I got a chance to take any photographs.
  3. Add a flavouring or super powder to the actual chocolate, before pouring into moulds. I used a little chaga powder in the moulded leaves and roses you can see here. I’ve also used cinnamon and cardamom as in these cardamom raw chocolates, banana powder and rose petals and lucuma powder.
  4. Add chopped nuts or dried fruit to the actual chocolate rather than on top of it. I’ve tried Brazil nuts and mulberries, both of which are delicious.
Raw Chocolates with a Boosted Cashew Cream Filling
Yields 30
Raw chocolates filled with a fruity pink cashew cream. Dairy free and vegan, the chocolates contain additional nutrients to boost the immune system.
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Prep Time
45 min
Cook Time
30 min
Total Time
1 hr 15 min
Prep Time
45 min
Cook Time
30 min
Total Time
1 hr 15 min
Chocolate
  1. 100g raw cacao butter
  2. 100g raw cacao powder
  3. 60-100ml raw agave syrup (how much you use will depend on how sweet you like your chocolate)
  4. 1 tsp (3g) vanilla powder
Cashew Cream Filling
  1. 100g cashew nuts - soaked in water overnight or for at least 3 hours
  2. 50-75 ml water
  3. pinch of sea salt
  4. 2 tsp super vital powder
  5. 2 tbsp agave syrup or more to taste
Chocolate
  1. Gently melt the cacao butter in a medium sized bowl over a pan of hot water.
  2. Stir in the vanilla powder, followed by the cacao powder.
  3. Add the agave syrup, stir and taste. Add more if needed. Stir really well, the recommendation is 100 times, until you have a smooth and glossy mixture.
  4. Using a teaspoon, coat chocolate moulds thickly with just over half of the mixture.
  5. Place in a freezer for 10 minutes to set or a cold place for an hour or so.
Cashew Cream Filling
  1. Drain the cashew nuts and rinse.
  2. Throw into a power blender or food processor (I used my Optimum 9200A) and blitz.
  3. Add 50 ml of the water and the remaining ingredients and blend again until the mixture is smooth and has the consistency of whipped double cream. If it's too stiff, add a bit more water.
  4. Spoon (or pipe) the cream into the chocolate shells, leaving enough space for the chocolate base.
  5. Freeze again for another 10 minutes or so, then cover with the remaining chocolate.
  6. Freeze for another 10 minutes or leave in a cold place for a couple of hours or so to set, then turn out of the moulds.
Notes
  1. I made 24 chocolates and used the remaining chocolate to make chaga chocolates.
  2. Substitute any superfood powder for the super vital powder. A green one would be fun.
  3. Substitute agave syrup for sweetener of choice.
Tin and Thyme http://tinandthyme.uk/

Other recipes using ingredients from Indigo Herbs that you might like

Thanks to Indigo Herbs for sending the products to try. I use the Optimum 9200A for smoothies, spreads, sauces and even chocolate making. The post contains affiliate links. Buying through a link will not cost you any more, but I will get a small commission. This helps keep Tin and Thyme blythe and blogging. Opinions are, as always, my own.

Comments

  1. Leave a Reply

    Henk Kooiman
    15th June 2016

    The filled chocolates on the top photograph look wonderful ! Lovely form and colour and shine. Who could resist ?
    (Btw: agave syrup is itself far from being a ‘raw’ ingredient)

    • Leave a Reply

      Choclette
      17th June 2016

      Thanks Henk. They were quite hard to resist and the last few got polished off yesterday. I have to say, I’m not too sure about agave syrup and prefer to use maple, coconut or date syrups, but this was sent as part of the kit and it did state it was raw.

  2. Leave a Reply

    Corina
    15th June 2016

    The cashew cream filling sounds lovely. I had chocolate making kit from Indigo Herbs last year and was really impressed by it – we loved the chocolates!

    • Leave a Reply

      Choclette
      17th June 2016

      Thanks Corina. It’s nice to be able to eat chocolate and not feel too guilty about it – not that I ever do of course 😉

    • Leave a Reply

      Choclette
      17th June 2016

      Thanks Claire. Getting a good shine is always the tricky part I find.

    • Leave a Reply

      Choclette
      17th June 2016

      Thanks Angie, it was far too good and I had to restrain myself from eating it all as soon as I made it.

    • Leave a Reply

      Choclette
      17th June 2016

      This is my first try of chaga mushrooms, but I shall be using the powder in a smoothie very soon.

  3. Leave a Reply

    Kate Ford
    16th June 2016

    These look incredible Choclette, and I love that they are so nutritious as well as a tasty treat. What a wonderful gift they would make – homemade chocolates are always a winner.

    • Leave a Reply

      Choclette
      17th June 2016

      Thanks Kate. Yes, it’s hard to go wrong with chocolates, even if they don’t look quite as professional as bought ones.

  4. Leave a Reply

    Cathy @ Planet Veggie
    16th June 2016

    I haven’t made raw chocolate for ages. I like to add chilli and desiccated coconut to mine. The kits are a great idea and makes it easy for people who haven’t made it before to give it a go.

    • Leave a Reply

      Choclette
      17th June 2016

      I’ve used chilli and coconut in my chocolates Cathy, but not together and now I really want to try the combination.

  5. Leave a Reply

    Dom
    16th June 2016

    these look genuinely so beautiful and so professional. I love the sound of that filling. I do adore a soft centre but then i’m just a soft centred sweetie myself!

    • Leave a Reply

      Choclette
      17th June 2016

      Hahaha, but of course you are Dom 🙂 Glad you liked the chocolates.

  6. Leave a Reply

    Nayna Kanabar
    16th June 2016

    These look so delicious and you are absolutely right that the pink filling not only looks pretty it must taste great too.

  7. Leave a Reply

    Aimee
    17th June 2016

    Love that cream filling <3 and the shapes! Did I spy that mold in Lakeland?

    • Leave a Reply

      Choclette
      17th June 2016

      The filling is delicious Aimee. I could have quite happily just consumed the bowl of it, but managed to restrain myself. Yes both the shapes and round moulds were from Lakeland.

  8. Leave a Reply

    Gingey Bites
    17th June 2016

    Wow, these look so pretty! I can hardly imagine what some of the fillings you’ve used taste like but would be intrigued to try them all!

    • Leave a Reply

      Choclette
      19th June 2016

      Thank you. Well, I can say we really liked them and it’s now got me into wanting to make more cashew cream too.

  9. Leave a Reply

    Manjiri Chitnis
    19th June 2016

    how very interesting these products are ! I would love to experiment with the chaga mushroom extract and that gorgeous lavender super vital powder! Love your photos too x

    • Leave a Reply

      Choclette
      22nd June 2016

      Thanks Manjiri. We’ve been using them in smoothies recently and then both make a nice addition.

  10. Leave a Reply

    Nadia
    20th June 2016

    Oh I have no doubt that raw chocolate is better for you, but I agree it can be boring on it’s own. Love the pink velvety filling you created to fill these gems 😀

    • Leave a Reply

      Choclette
      22nd June 2016

      Thanks Nadia. I like raw chocolate, but I like flavoured raw chocolate more 😉

  11. Leave a Reply

    Jacqueline Meldrum
    23rd June 2016

    Nice idea to fill the chocolates. I’m now thinking how could I do an orange or strawberry fondant cream centre. Mmmmmm!

    • Leave a Reply

      Choclette
      2nd July 2016

      Thanks Kate. I’m always up for a super vital powder and keep hoping it will work miracles 😉

  12. Leave a Reply

    Fede Pastabites
    12th July 2016

    How very interesting. I have tried cashew mousse once and found it amazing, so thanks for sharing the recipe! I will sure try it

    • Leave a Reply

      Choclette
      14th July 2016

      Thanks for commenting Fede. Cashews are such versatile nuts and they take flavourings really well too. Let me know how it goes if you do make this.

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