Easter Raw Chocolate Bars

Every Easter me and my daughter love to make our own homemade chocolate bars and easter chocolate treats. Two of our favourite are our raspberry and caramel raw chocolate bars. We love to wrap them up in baking paper with a easter bow and give as healthy easter treats to our friends and family. We also love to use individual themed easter moulds to make cute healthy chocolates to give to her friends. Making your own chocolate is so easy and I love we are using unrefined whole food ingredients making them a super healthy alternative treat for Easter.

Happy Easter everyone!

Easter Raw Chocolate Bars

(Makes 2 bars each)

Raw Raspberry Chocolate Bars

Ingredients:

• 3/4 cup cacao butter
• 1/2 cup extra virgin coconut oil
• 1/3 cup maple syrup
• 1/2 cup raw cacao powder
• Pinch pink himalayan salt
• 1 tsp raspberry freeze dried powder
• 1/2 cup freeze dried raspberries 

Instructions

1. Place a heat-proof bowl over a pot of boiling water on a low heat (or use a double boiler), add your cacao butter into the bowl and melt slowly.
2. Once fully melted removed from the heat and add in the cacao powder, pink Himalayan salt, pure maple syrup, freeze dried raspberry powder and coconut oil. 
3. Whisk until the cacao powder is completely dissolved and the mixture is smooth.
4. Add in the freeze dried raspberries (I like to smash them a little with the whisk) and mix through the melted chocolate.
5. Pour into your moulds. Bang the moulds lightly on the bench top to remove any air bubbles.
6. Place your moulds in the freezer and allow to set for about 1 hour.
7. Once fully set remove from the freezer. I store mine in the fridge in an air tight container for up to 2 weeks.

Raw Easter Caramel Dark Chocolate Bars

Ingredients:

• 3/4 cup cacao butter
• 1/2 cup extra virgin coconut oil
• 1/3 cup maple syrup
• 1/2 cup raw cacao powder
• Pinch sea salt

Raw Caramel:

• 1 cups pitted dates
• 1/3 cup almond milk
• 1 tsp pure vanilla extract
• 1 Tbsp coconut oil
• Pinch of himalayan salt

Instructions:

1. To make the caramel filling soak dates for 10 minutes in boiling water and rinse.
2. Add all ingredients into a high speed blender and process until thick and creamy. 
3. Place in the fridge while you make the raw chocolate. 
4. Place a heat-proof bowl over a pot of boiling water on a low heat (or use a double boiler), add your cacao butter into the bowl and melt slowly .
5. Once fully melted removed from the heat and add in the cacao powder, sea salt, pure maple syrup and coconut oil. 
6. Whisk until the cacao powder is completely dissolved and the mixture is smooth.
7. Pour the mixture 1/3 way into the mould, bang gently to remove any air bubbles and place in the freeze to set for about 20 mixtures. 
8. Remove from the freezer and spread a thick layer of caramel filling over the chocolate. Do not touch the edges with the mixture (leave a wee gap)
9. Place back in the freezer for another 20 minutes. Remove and pour over the remaining of the chocolate.
10. Place your moulds in the freezer and allow to set for about 1 hour.