0 0
Raw Mint Chocolate (Low carb version)

Share it on your social network:

Or you can just copy and share this url

Ingredients

Adjust Servings:
1 Cup Raw Cacao Butter
1.5 TBSP Coconut Oil
1 Cup Cacao Powder
1/2 TSP Vanilie
1 TSP Mint Extract
of your choice Healthy Sweetener

Nutritional information

324
Calories
32.7g
Total Fat
20.3g
Saturated Fat
0mg
Cholesterol
27g
Total Carbohydrate
16g
Dietary Fiber
10.7g
Protein
53mg
Calcium
5mg
Iron
1mg
Potassium

Raw Mint Chocolate (Low carb version)

The raw mint chocolate is one of my favorite chocolates

  • 25 minutes
  • Serves 6
  • Easy

Ingredients

Directions

Share
RSS

The raw mint chocolate is one of my favorite chocolates. I admit it I love chocolate and I’m an addict so I do my best to at least eat a pure raw and healthy chocolate. If you like mint flavor this is the chocolate for you. If you’re not the mint lovers you can still follow this simple recipe or try my other chocolate recipe and have a great raw and healthy chocolate at home.

Although it takes some trial and error, once you find your combination you will be able to make this recipe again and again. I made a low carb version using only monk fruit as a sweetener but to be honest, when using a maple syrup the chocolate is even better.

This is a simple recipe all you need is coconut oil, cocoa butter, raw cacao powder(i used Navitas Organics Cacao Powder), sweetener (monk fruit, stevia or maple syrup are the best), Vanilla beans or extract and pure mint extract. That is all you need. I melt the coconut oil and cacao butter and stir the rest of the ingredients and freeze it for 10-15 min and it’s ready.  Now you have a superfood instead of junk food as your treat.

Why do I call this recipe superfood? Because we are using raw cacao powder which is high in nutrients such as iron, magnesium, and zinc. It is also a rich source of antioxidants for our heart and contains neurotransmitters which contribute to well-being and happiness.

(Visited 80 times, 1 visits today)
RSS

Steps

1
Done

1. Grate the raw cacao butter into a cup (it will melt a lot easier once grated). Pour it to a bowl
2. Add 1.5 TBSP coconut oil
3. To melt the cacao butter and coconut oil into one smooth layer use a double boiler (Mix cold water and boiled water in a large pan. The water should be hot to a point where you can still put your finger inside the water and not get burnt)
4. Melt it until there are no white spots left from the cacao butter or coconut oil

2
Done

1. Prepare a cup of cacao powder and pour it over the melted cacao butter and coconut oil stir together.
2. Add the vanilla, your sweetener (i added a monk fruit equivalent to 1 TBSP sugar), and mint extract and stir everything together until it's starting to thicken a little bit (but not too much). Taste and fix if needed.
3. Pour it into a silicon baking mould and freeze for 10-15 min. They are ready. I like to keep them in the refrigerator and enjoy the cold refreshing mint but you can keep it outside too especially at the cold season.

Sweet Potato Puree
previous
Sweet Potato Puree
Fried Cabbage
next
Fried Cabbage
Sweet Potato Puree
previous
Sweet Potato Puree
Fried Cabbage
next
Fried Cabbage

Add Your Comment

RSS