Fine chocolate

Ingredients for 1 servings:

• 100 g cocoa butter
• 30 g coconut oil
• 30 g almond butter
• 2 tbsp cocoa powder
• 1 tsp lecithin (from sunflower)
• 3 dates
• 2 figs
• 1 tbsp agave syrup, pear syrup or Glühfix whole fruit concentrate
• 1 pinch of vanilla
• 1 pinch of salt

Instructions

Working time approx. 15 minutes; Rest time approx. 3 hours; Cooking/baking time approx. 5 minutes; Total time approx. 3 hours 20 minutes

without sugar

Melt the cocoa butter and coconut oil in a small saucepan over medium heat (level 3-4). Stir occasionally. Meanwhile, combine all the other ingredients: almond butter, cocoa powder, lecithin, salt, vanilla, coarsely chopped dates, figs, or other dried fruit, and the fruit juice concentrate in a blender. Add the melted cocoa butter and coconut oil and blend until thoroughly blended (with a Vitamix, this takes about 30 seconds). The chocolate is ready! Tip: If you don’t have a blender, you could use a ready-made fruit puree, such as the Date or Pear Puree from Arche. Available at health food stores or health food stores. Then pour the chocolate mixture into small molds or onto a baking sheet lined with parchment paper and refrigerate for at least 3 hours. 30 minutes is enough in the freezer or on the balcony in winter. The same recipe applies to the white chocolate, just without the cocoa powder. Please note: this chocolate is not as heat-stable as store-bought chocolate, so keep it in the fridge in summer. Tips: If you want a chocolate with a crunchy effect, you can spread nuts, toasted sunflower seeds, ground brown millet (very mineral-rich!), unsweetened cornflakes (e.g. from Barnhouse) or crushed rice cakes on the baking tray or in the small molds before pouring the chocolate mixture over it. My current favorite cocoa is Peru cocoa from Naturata. .