recipe by Saskia Gregson-Williams

Chocolate has always been one of my favourite foods; that divine rich, sweet & creamy flavour that just melts on your tongue and makes you want more, more, more. Going vegan earlier this year was a big change for me. My taste buds have changed enormously as has my appreciation for wholesome natural goodness, but one thing that has never gone is my love for all things chocolatey. Thank goodness I managed to find away to make raw vegan chocolate that tastes just as good – plus it is super easy to make.

Health Benefits of Raw Chocolate
Raw cacao, is a raw un-processed cocoa powder, meaning you can harness all of its incredible superfood properties. It’s one of the richest sources of antioxidants in the world, protecting your body against disease and free radicals entering the body. It also increases your serotonin levels (the happy hormone)! Chocolate really does make us happy.

Now you know why I love raw chocolate, I had to share my two favourite recipes. The first one is my simple, pure chocolate. The other recipe is for a healthy chocolate truffle. This really is my favourite chocolate recipe, the likeness to normal truffles is uncanny whilst the essence of coconut adds an incredible richness.

Get your chocoholic on and let us know how you get on by sharing all your awesome recreations on Instagram and Twitter by hashtagging #hipandhealthy

Simple raw chocolate and raw chocolate-coconut truffles

Pure raw chocolate
1 cup cacao
1 cup melted coconut oil
4 tbsp agave syrup

Chocolate-coconut truffles
1 cup cacao
1 cup melted coconut oil
4 tbsp agave
1/3 cup coconut milk/cream

Method: Start by placing the cacao in a bowl with the agave syrup. Add 1/2 cup of melted coconut oil and add the bowl, stirring until the chocolate is smooth. If you are making pure chocolate you can now pour into your chocolate moulds and place in the fridge to set.

If you are making the truffles, now add 1/3 cup coconut milk/cream and continue to mix. Then mould in shape of choice, or spoon into a set mould and place in refrigerator.

NOTE: if your not sure which ones you want to make:  Then make the recipe for the pure chocolate, and half the mixture. Pouring one straight into the moulds, and adding 3 tbsp of coconut cream/milk to the other before moulding. This will give you half the recipe for each, so you’ve got a pick and mix of raw chocolate.

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