Raspberry Coconut Chocolate
- 80g coconut oil
- 80g butter
- 2 tbsp raw cacao or unsweetened cocoa powder
- 4 tsp maple syrup
- 80g frozen raspberries
- 60g desiccated coconut
This is one of my favourite homemade chocolate recipes, packed with antioxidants from the raspberries and raw cacao powder. Raw cacao is one of the best food sources of magnesium, which is a mineral essential for energy production, brain health, supporting the nervous system, and for bone health. It is also a source of iron, as well as potassium, copper, zinc, manganese and selenium. In addition to this, raw cacao also contains a compound called phenylethylamine (PEA), which is believed to promote energy and boost mood. In fact, it is said to be one of the reasons why people like chocolate so much
Line a baking dish with baking paper. Melt the coconut oil and butter in a saucepan over a low heat. Stir in the raw cacao or cocoa powder and maple syrup, stirring well. Pour the chocolate mixture onto the baking paper and scatter over the raspberries and coconut. Place in the freezer for 25–30 minutes, until firm to the touch. Remove from the freezer and cut into pieces.
This will keep for up to four days in an airtight container in the fridge. Try experimenting by adding nuts and raisins instead of raspberries – this is great fun to do with children.
The Immunity Cookbook by Kate Llewellyn-Waters, (Quadrille, £20.00). Photography: © Steven Joyce.
