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
Dairy free vegan friendly raw chocolate shaped into little Easter eggs and filled with a dairy free 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.
*you can substitute a different liquid sweetener instead of the rice malt syrup, like maple syrup, coconut syrup or honey (though with honey of course the chocolate will no longer be vegan) – all of these sweeteners contain fructose, if you are trying to reduce or avoid this.
*if the leftover chocolate mix has set while you’ve been waiting, don’t worry just melt it again over the double boiler!