This unique recipe is extremely simple, has a delicious creamy mouth-feel… and is made with cold-pressed olive oil! There is no melting of fat required. You just whip it up in your blender or your food processor, shape it and put into the freezer to firm up, then cut into pieces. 

I was reflecting on the fats that I use to make raw chocolate — cacao butter, coconut oil, and even fresh avocado when I’m making a pudding, mousse, or my Liquid Brownie smoothie. I wondered how it would be with extra-virgin olive oil… if the flavor of the olives would complement the chocolate. I suspected that there would a natural, if surprising, harmony between the two, because they are both dark, sweet, bitter, and earthy. And indeed, they complement each other very nicely.

This is a recipe you can make quickly, and then keep in the freezer. The chocolate is rich. This is certainly not a chocolate you’ll be gorging on, but the intense flavor and creamy texture will be very enjoyable with a cup of tea or fresh espresso.

It’s also a great recipe to use as a base. You can change the quantity of nibs to include various nuts, seeds, and dried fruit instead (such as goji berries or dried cherries)!

Enjoy!

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Recipe for: Raw Dark Chocolate With Cacao Nibs – Made With Olive Oil!

• 1/2 cup raw cacao powder
• 1/2 cup raw cacao nibs
• 4 tablespoons raw honey
• 4 heaping tablespoons cold-pressed olive oil
• 1/2 teaspoon organic vanilla extract
• couple dashes of quality natural salt

Combine all ingredients in blender or food processor until well-blended. The cacao nibs will not be broken down — the mixture will be appear glossy and chunky. It will quite stiff, but will spread nicely and hold its shape nicely.

Spread it out into a square on a plate, then put into the freezer until it has firmed up. Then cut into small pieces, cover, and store in the freezer until you need it.[/private]