This Cranberry Almond Chocolate is absolutely delicious and will satisfy your chocolate cravings without the guilt trip and energy dip that usually sets in right after enjoying your chocolate treat. This Cranberry Almond Chocolate is made with 100% natural ingredients like coconut sugar, raw cacao powder and pure cacao butter. It does not only taste good; it is also much healthier for you than the chocolate you can buy in stores. I cannot imagine a world without a chocolate and I don’t think I will ever lose my interest in chocolate. But I have a lost my interest in processed chocolate you can buy in stores. There’s a few brands that offer higher-quality chocolate like Montezuma and Green & Blacks but most brands you can buy in normal stores leave me unsatisfied. They don’t taste very good; they are highly processed and most of them contain unhealthy additives like cheap corn flour and soy lecithin, even the so-called healthier ones. This is a shame because chocolate, particularly raw and less processed (dark), is really good for you. It not only enhances your mood but it also boosts your health as it contains high amounts of antioxidants and is naturally rich in Vitamin C and magnesium. A great way to enjoy the benefits of chocolate is by making your own chocolate bars. It is so easy, highly rewarding and tastes so much better. So the next time you run to the store to get yourself a bar of chocolate, buy organic raw cacao powder and pure cacao butter instead. You will never go back, I promise! By making your own chocolate, you can not only feed your chocolate cravings (just a little) and enjoy the highs without the lows.
Cranberry Almond Chocolate
- 1 cup of organic cacoa butter, finely chopped
- ¾ cup white almond butter
- 1 cup of raw organic organic cacoa powder
- ½ cup dried cranberries (sweetened with apple juice)
- ½ cup almonds, chopped
- 1/2 cup fine coconut blossom sugar
- 2 tsp vanilla extract
- ½ tsp sea salt
- Gently melt the cacao butter au bain-marie.
- Mix in the almond butter until gently warm up until the almond butter is completely dissolved.
- Add in the cacao powder, coconut sugar, vanilla and sea salt. Use a whisk to help the sugar dissolve.
- Roast the almonds and chop up the dried cranberries.
- Add the almonds and cranberries to the chocolate mixture and mix well.
- Pour into a baking mold or an ice cube tray while still slightly warm. If you don’t own either of these, you can also pour the mixture out onto a large Tupperware container or a plate. You will have a large chocolate bar instead.
- Let the mixture cool until the refrigerator or in the freezer to speed up the process. Makes sure the chocolates are solid before popping them out of the baking mold.
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