Can you have sweet treats that are actually beneficial to your health and body? I, for one, would like to think so.
It can be so confusing knowing what to eat these days… However if you stick to the “wholefood principle” you can’t go too far wrong. The overall message coming through from research done in the field of nutrition and health still seem to echo that food which are close to nature IS the most beneficial kind of food for our health. This is also probably the one thing everybody in the field of nutrition and health agrees on, regardless of what food camp they belong to.
I really like simple when it comes to cooking. If you have beautiful fresh ingredients to hand, usually this is the best way to allow them to bask in their own glory. That said, I truly appreciate people who have the skills of Culinary Art, and the ability to create wonderful dishes full of complexity and flavour. If you’ve ever watched Master Chef (the Australian version is my favourite), then you know what I mean! Impressive attention to detail, dedication and passion. My life is often complicated and busy enough on most days though, to be able to cook like that. And if you are like most people, I’m guessing that yours might be too. So how about we just stick with simple for now?
I’ve had a couple of recipes using raw cacao here before. Like this one with peanut butter and coconut oil. It’s actually quiet easy to make your own. Here I’ve used some silicon molds that I bought a few months ago. I think using them, gives a slight creative edge… 😉 And they are certainly vital if you want to make chocolate with fillings!
From some trial and testing I’ve found maple syrup to my preferred type of sweetener for raw chocolate making. It seems to be the one which blends the easiest with the raw cacao butter and the cacao powder. It is a completely natural sweetener made from the sap of the maple tree. Yes it is a sugar, yes too much sugar isn’t all that great for our health and can contribute a whole host of chronic disease, but remember what I said earlier about “wholefoods” and “close to nature”? And I don’t know about where you live, but over here it is a fairly expensive product so I for one don’t tend to consume it in any larger quantities. Most over-consumption of sugar (usually in the form of High Fructose Syrup) comes from an over-consumption of processed food… Just saying.
Sesame seeds, used here in the form of Tahini has several health promoting benefits like being good for the skin due to its content of the antioxidant Vitamin E. Some studies has also shown sesame seeds to be strengthening to the heart and protective of the liver. It’s also worth nothing that sesame seeds are a high in calcium, which may alone be a good reason to include them in your diet, just to make sure you have a variety of calcium sources to keep “them bones” healthy.
Tahini can be a little bitter. To be honest, it’s taken me some time to become a fan, but I really like it now. I haven’t included any maple syrup here in the filling as I think the juice from the orange has enough sweetness and breaks through that bitterness. Taste it and if you want the filling a little sweeter then add a drop of maple syrup.
If you are still stuck for some Christmas present ideas and want to give a gift with a difference this year, then why not make a batch (or two) of these? Place them in a cute box wrapped with pretty paper – done!
Tahini – Orange Filled Raw Chocolates
Makes about 10 – depending on type of mold you use
90 g raw cacao butter
20 g raw cacao powder
4 tbsp maple syrup
2 tbsp Tahini
1 tbsp freshly squeezed orange juice
finely grated zest of 1/2 organic orange
Melt the cacao butter in a bowl over a saucepan of boiling water. Once the cacao butter is fully melted remove the saucepan from the heat but keep your bowl with the cacao butter on top. Add the cacao powder and mix with a spoon or small whisk until smooth. Then add in the maple syrup and stir again until it’s nice and smooth.
Carefully remove the bowl with the chocolate mixture. If possible, take care to not get steam into the mixture as this will cause the chocolate to split. Take out your mold and fill each section to just under half. Place the mold in the fridge to harden.
In the meantime mix tahini, orange juice and orange zest together in a small bowl or glass. Taste is and if you think it’s too bitter then feel free to add a little maple syrup to taste.
After about 30 min, when your chocolate in the fridge has hardened, take out the mold and carefully spoon a little tahini mix on to each of your chocolates. Then fill up the rest of each mold with more chocolate. Place back into the fridge and allow to set completely.
*Note to keep the chocolate mixture fluid for your second addition, simply place your bowl over the saucepan with the hot water from before. If it starts to set, reheat the water some more.
Once the chocolates are fully set, usually after 2-3h in the fridge, pop them out of the mold and store in a container.
The chocolates are best stored in the fridge and eaten within a week.
I almost forgot to mention that this post will also count as a celebration of this blog turning two! Well technically it is a month too late, but I never found time to write about it last month…