Making raw chocolate is really easy; no fancy equipment is needed and though it can get a bit messy pouring it all in to the moulds, once you’ve got the basic recipe down pat you are all set to use it in lots of different homemade creations. I based my recipe on the fructose-free raw chocolate option posted on I Quit Sugar but adjusted the quantities and added a few little extra ingredients to get a flavour I really loved. As for fillings…my favourite is definitely this salted tahini “caramel” – make sure you add the pinch of salt (I use pink Himalayan salt). It just takes it to the next level.
Raw Chocolate Eggs with Salted Tahini Caramel
- 100 grams cacao butter - about 1/2 cup when melted
- 100 grams cacao powder - a generous 1 cup full
- 2 tbsp rice malt syrup
- 2 tsp vanilla extract
- 1 tsp ground cinnamon - OPTIONAL
- 1 pinch nutmeg - OPTIONAL
- liquid stevia - OPTIONAL - used to sweeten the chocolate further, if desired
Salted Tahini Caramel
- 1 tbsp tahini - I recommend hulled tahini
- 3 tbsp rice malt syrup
- 1/2 tsp vanilla extract
- 1 pinch salt
- Set up your chocolate moulds so they're ready to use. Then, melt the cacao butter, coconut oil and rice malt syrup over a double boiler.
- Remove from the heat and add the cacao powder, vanilla, cinnamon and nutmeg, whisking together until it's glossy and smooth. Taste test and sweeten with liquid stevia as desired.
- Assuming you're making the caramel - at this stage, fill your moulds about 1/3 full with the chocolate mixture (use a teaspoon to drop just a little bit in). Place moulds in the freezer to set.
- Make the tahini caramel by combining all of the caramel ingredients in a mug or small bowl. Don't melt it - you want it nice and thick.
- After about 15-20 minutes (the chocolate will set quickly), remove the moulds from the freezer. Drop about a 1/2 teaspoon of the caramel mix into the centre of each mould, then fill with the remaining chocolate mix.
- Return to the freezer to set. Don't clean up the chocolate mix bowl - you can use the remaining little bit of chocolate mix that's clinging to the bowl to "glue" your egg halves together when they're set!
- Check on your eggs after about an hour or so. Once fully set, remove from the moulds and fuse the egg halves together by dabbing a bit of the leftover chocolate mix on to the halves and holding together right away** - the cold temperature of the eggs mean the little smear of chocolate mix will harden very quickly so work fast to squish the halves together.
- Store the eggs in the freezer or in the fridge if you want a softer chocolate. I like to keep mine in the freezer then remove about 30 minutes before eating.