I love, love, love inca berries right now. They’re sour and sweet all at the same time, and totally addictive. Pair them with the sweetness of maple syrup and some dark chocolate and they truly come alive!
Raw “bark” style raw chocolate is super easy to make. It’s very forgiving – if you don’t have a baking tray, you can make it on a large dinner plate. Just make sure you line it first with some baking paper. (I forgot that step once, and poured the choccy mx straight onto a plate – BIG mistake, haha!)
I love the chewy texture of the incas, and wanted it to stand out, so I deliberately haven’t added any nuts to this recipe. But if you’re looking for a crunchy or higher protein variation, add some chopped macadamias or almonds.
125g cacao butter
1/4 cup cacao powder
3 tbsp maple syrup
1 tbsp coconut oil
2/3 cup inca berries, roughly chopped
Let’s do this!
Over a double boiler (that’s a bowl over a saucepan of gently simmering water), melt your cacao butter. If you want your recipe to be 100% raw, don’t let it get above 47°C (you can check this with a food thermometer).
Once melted, leave to cool slightly, then combine the cacao butter with the cacao powder, maple syrup and coconut oil in a blender until smooth.
Line a 30cm x 20cm tray with baking paper and gently pour on the mixture.
Sprinkle the inca berries on top, gently pushing them into the mixture so they don’t fall out.
Pop into the fridge for 2 hours or until set.
Gently lift the set chocolate from the paper, and break into small, delicious chunks.
Store in a jar in the fridge.
Makes enough to keep you going for several days!
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