Chocolate is the favorite go-to treat to the majority of us. It´s bitterness, paired with the tart freshness of the raspberries and the sweetness of grated coconut in this recipe, is to me, a marriage made in heaven. I will post heaps more recipes starring one or more of these ingredients in the time to come. Chocolate provides us with a feel-good sensation due to it´s yummy flavor and a string of chemicals. These chemicals are beneficial for our mood, heart health, optimal nerve- and muscle function, protects our arteries from dangerous deposits, can protect our brain agains sticky proteins which causes Alzheimers, and calms cough. To reap these health benefits, and because of the caffeine content, it´s best to choose the dark variety and consume in the early morning.
Even though chocolate is super healthy it is best enjoy in moderation, like most things. Chocolate comes in many forms. Cacao nibs are the least processed, and are full of cell reinforcements which lessen the impact of the maturing process, and promotes normal weight. Chocolate comes from the cacao bean which is the dried and fully fermented seed of the Cacao tree which is native to the amazonic valleys. It has been enjoyed there since the years 1500- 1400 B.C. and was mixed with ground corn and chili peppers, and used as an afrodisac. No wonder that chocolate has stood the test of times, hey!
Chocolate, coconut and raspberry delight
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INGREDIENTS
- Coconut base:
- 200 g. unsweetened shredded coconut
- 200- 300 ml. organic good quality coconut cream, depending on how dry the shredded coconut is.
- 1 heaped teasp. extra virgin coconut oil
- 40 ml. maple syrup
- pinch of good salt- flaked or Himalaya
- Chocolate topping:
- 80 g. raw extra virgin coconut oil
- 40 ml. maple syrup
- 3 heaped tbsp. raw cacao powder
- Fresh or whole frozen raspberries
- Flaked almond to spinkle on top
- The chocolate layer won't cover the berries, but I think its kinda cute for the berries to show a bit.
INTRUCTIONS
Base:
Pour out the excess water/ thickening agent from the coconut cream. Put all ingredients into a food processor and blitz until combined and makes a cohesive texture. Transfer to either a parchment lined 22 cm. cake tin, or bite sized moulds for a more elegant appearance. Make sure it is minimum 1 cm. thick. If you choose the baking tray you can use a firm spatula to flatten the base properly smooth, or a teaspoon if you go for the smaller version. You can also put on disposable gloves and use your hands. Make sure all sides of container(s) are lined as it will stick otherwise. Place tray/ moulds in the fridge for a 1 1/2 -2 hours, or in the freezer for 30 mins. I prefer the fridge. You can make half or quarter batches if you’d like. If you use gloves they can be washed for later use.
You can easily make this delight with tools and some elbow grease instead of a foodprocessor.
Topping:
Melt the coconut oil in a sauce pan over a gentle heat, and remove immediately. (If you are so lucky as to live in a warmer climate, this step won’t apply to you!). Add the maple syrup and give it a quick whisk before adding the cacao powder, then whisk again until dissolved. Allow to cool slightly, but only as long as the mixture is still pourable. Scatter the fresh or frozen raspberries bottom-side-down around the top of the base, or place one in each of the bite sized moulds. Pour the chocolate topping over, and give the tray a gentle nudge or two to evenly distribute the mixture. Sprinkle with the almonds. Cover and pop the tray into the fridge and leave a couple of hours, or preferably over night to set, or put it back into the freezer for an hour or so. Let sit in room temperature a good hour before slicing and serving. Cut into desired sizes with a sharp knife. Put any left overs in an air tight container and place in fridge, or you can freeze it. It will last in the fridge for 3-4 days depending on the raspberries, that is if you are able to not gobble them up sooner!
Bon apetit!