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Raw Chocolove

Emily Ackner

Raw Chocolate selection

It's a rainy bank holiday. Let's make chocolove.

With a self-proclaimed sweet tooth, I'm on a constant mission to lower my sugar intake. I don't want to give up chocolate completely, unrealistic if I'm honest, so finding tasty alternatives to the crappy stuff on the shelves is a much healthier option for me.  

By reducing the refined nasties, the post-sugar roller coaster ride can be averted. With some beautiful brands out there, I'm a total sucker for 'Love choc' and 'Ombar'.  Even better than buying it though, I've decided to have a crack at making raw chocolate. So, some silicon moulds & a hybrid of hundreds of online Pinterest boards/Instagrams later, voila: my own recipe for Salted caramel almond & fig raw choccies.

Raw chocolate selection

INGREDIENTS

100g Cocoa butter

7/8 tbsp Raw cacao powder

1 tsp Coconut oil

5 tbsp Agave syrup

4 dried figs (finely diced)

Handful of almonds 

1 tsp Himalayan pink salt (rock salt as an alternative) 

Raw chocolate shells

WARNING: EXTREMELY MORISH. ENJOY RESPONSIBLY.

Raw Chocolate tripple

METHOD

1. Melt the cocoa butter and coconut oil in a heat proof dish above a pan of boiling water (do not allow the butter to bubble)

2. Stir through the raw cacao powder, chopped figs and half quantity salt and agave syrup, 

3. In a separate bowl, mix almonds through with the remaining agave syrup & salt, Roast the coated almonds for 3 minutes, turning regularly then remove and allow to cool. 

4. Slice almonds into fine slivers and add to the chocolate mix.

5. Pour the mix into silicon moulds and place in the fridge to set for 2 hours or preferably overnight.

6. When the chocolates have set, tap them out and store in the fridge (N.B. Raw chocolate with no preservatives melts at room temp!)

Simple, delicate and delish.