Wild Blueberry + Hazelnut in Vegan Chocolate

Chewy Wild Blueberries + Hazelnut in Vegan Chocolate

Here's a wonderful recipe for the best-tasting vegan raw chocolate! It's a tried and tested recipe that I learnt a few years ago when I completed a raw chocolatier course. Making your own raw chocolate is really rewarding, and the recipe below is what I liked to call a "mylk" raw chocolate.  With the addition of cashews, this tones down the bitter cacao, resulting in a "milkier" chocolate. I have used this recipe for easter eggs before and it's always a winner! 

Let's get started!

RECIPE

2 cups Resilient Health Chewy Wild Blueberries
1 cup whole roasted Hazelnuts

VEGAN CHOCOLATE RECIPE
250gr Cacao Butter
70-90g Cacao Powder
130gr Coconut Sugar
20gr Cashews
Pinch of crystal salt 

METHOD

Add the chewy wild blueberries and roasted hazelnuts into a stainless-steel bowl.

After melting the chocolate pour the melted chocolate mixture over the top of the berries and hazelnuts and mix until fully combined.

I use a non-stick Teflex sheet from my dehydrator to scoop these out into mounds, but you could use non-stick baking paper on a large baking tray which would work just fine!

1. In this order, add the ingredients to the Vitamix jug; cacao butter, cashews,
coconut sugar, and salt.

2. Turn the Vitamix on high speed and, using the tamper stick, push the ingredients into the blades. You are doing the work here for the first minute of blending.

3. Once the mix has turned to a liquid, take the temperature and make sure it's not
exceeding 42° C. Add the cacao powder at this time.

4. Bring the mix to 42° C and then transfer to a medium to large mixing bowl - at this point you can add your wild blueberries and hazelnuts!

NOTE: Make sure your coconut sugar is powdered first before you combine it with the other ingredients. 

TIPS: Don’t over blend your coconut sugar! Blending for too long will result in your coconut sugar clumping together. 

Have fun & enjoy!

Natalie 
Resilient Health