Raw chocolates are low in ingredients, tasty, healthy and easy to prepare.
It is necessary
- - unfried carob - 2 tablespoons
- - coconut oil - 3 tablespoons
- - Jerusalem artichoke syrup - to taste
- - coconut flakes - 1 tablespoon
- - you will also need 1 - 2 tablespoons of coconut flakes for the final stage of cooking - decorating sweets
Instructions
Step 1
Raw chocolates contain carob - carob pod powder. Carob is used as a replacement for cocoa powder, as it has similar taste and appearance. The main difference between carob and cocoa powder is sweet taste, while cocoa powder is bitter. An important factor determining the choice in favor of the carob is its hypoallergenicity. That is, candies made on the basis of carob do not cause an allergic reaction, so they can be tasted by those with a sweet tooth who are allergic to chocolate. Carob contains such an important trace element for the body as calcium. Therefore, the use of carob sweets is recommended for children, since these sweets will not only not harm the teeth, but, on the contrary, will help to strengthen them.
The coconut oil used to make raw chocolates also has a number of health benefits, from being hypoallergenic to being able to regulate blood sugar.
Jerusalem artichoke syrup is added to taste if you want to add extra sweetness to the sweets. It can be replaced with honey, but this increases the risk of an allergic reaction to candy. Jerusalem artichoke syrup contains only natural sugar, it is often used as a natural and harmless sweetener by people with diabetes.
Step 2
To make chocolates, take an unroasted carob. Mix the powder with coconut oil melted at room temperature or in a water bath. Add coconut flakes, mix, taste and add Jerusalem artichoke syrup to taste. Pinch off small pieces from the mass and form sweets. You need to work quickly, as the coconut oil will spread from the warmth of your hands. Roll the finished candies in coconut and chill in the freezer for 30 - 60 minutes.
Store raw chocolates in the refrigerator.
Step 3
Chocolate candies made from raw ingredients do not contain refined sugar, cocoa powder and cocoa butter, so they can be safely enjoyed by people with diabetes or food allergies, as well as young children whose pancreas is not yet sufficiently developed and unable to cope with the stress of consuming conventional industrial sweets. Also, such sweets are indispensable in the menu of raw food beginners who have not yet lost the habit of traditional food.
