22 Nov, 2009
Raw Dark Chocolate With Cacao Nibs – Made With Olive Oil!
Posted by: Angela Leeds In: *LGS Daily Recipe|Desserts|Great Raw Pot Luck Recipes|RAW CHOCOLATE
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!
Note: You need to be logged in to see the rest of this recipe.
Click here to log in.
Not registered? Click here to register.
If you have any problems registering, please send notice using the Contact Us form. Thank you so much!
