Chocolate is the food of love. When making a giant bar like this one made with raw cacao – rich in antioxidants, vitamins and minerals – you can be sure you’ll be feeling it! This giant chocolate block is the economical way I made chocolate for years, only I used to use carob powder in place of cacao. Whenever I made it, someone always asked me for the recipe without fail.
Now that I’ve spend so much time knee deep in every variety of chocolate recipe with my recently published superfood-meets-fashion recipe book, Model Chocolate – I find myself drawn to this classic staple once again. Model Chocolate is my ode to the perfect superfood. The book is half coffee table book, half cookbook and chocka-block full of chocolate, fashion photography, beauty, art and tips for making over 70 irresistible sugar, dairy and gluten-free recipes.
Consider this recipe the simplest of previews, but if you truly have a yearning for chocolate – don’t we all this fair month of February? – enter to win one 10 Model Chocolate e-books through today’s giveaway!
Here’s how to enter: sign up to follow Model Chocolate on both Pinterest and Instagram – The Chalkboard (Pinterest/Intagram) as well, if you aren’t following already! The 10 readers who’ve expressed the best cacao love by the giveaway close on February 18th will win a copy and enjoy all the chocolate thrills! Winners will be announced via Model Chocolate’s Instagram and on twitter at The Chalkboard.
Big Brazilian Chocolate Block
1 and 2/3 cups creamed coconut/coconut butter (not to be confused with coconut oil!)
2 big tablespoons raw honey
2 teaspoons natural vanilla extract
1 big tablespoons nut butter
½ cup chopped raw brazil nuts
½ cup mixed raisins, golden raisins & currants
Pinch of fine sea salt
1/3 cup organic cacao powder
10 minutes to prepare. 10 minutes to set.
Line a flat tray with foil or baking paper. Place creamed coconut into a glass bowl to melt over a larger bowl of boiled water. Remove from heat and mix in all other ingredients until combined. Scrape out onto lined tray or chocolate mold and set in the fridge. Makes a nice big block.
Super Tip: To try other flavors, exchange dried fruit and nuts for any of your choice, or small amounts of spices/pure essential oils.