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SuperMagic - double layer chocolate

Another exciting raw food recipe from acclaimed raw food expert and author of over 500 published recipes, Kate Magic.

Time needed: 30 mins
Equipment needed: blender or grinder
Makes 30 squares

We've been getting into our double-layered chocolate - creamy on the bottom and chocolatey on top, this is my version of this stunner of a sweet. Also take a look at this, from The Happy Raw Kitchen , who adapted my recipe beautifully.

Melt the cacao butter in a porringer or in a bowl over a saucepan of boiled water. Once it's runny, stir in the lucuma, hemp, orange oil, he shou wu, and honey. He shou wu is a Chinese herb which is a tonic and very uplifting, it won't affect the taste if you miss it out, but if you can get some I recommend it, it goes brilliantly in chocolate. Stir all the ingredients together and pour into a medium sized tray, smoothing it down as you go. Silicon molds are best as they are easy to turn the chocolate out from, but if you haven't got one, line a normal baking tray with greaseproof paper or aluminium foil.

To make the top layer, melt the coconut oil in the same way as you just melted the cacao butter. Grind up the cacao nibs and gojis in a high power blender or coffee grinder. Put the melted oil, nibs, gojis, zylosweet, vanilla and any extra superfoods you want to add in (e.g. Etherium Gold and Spirulina) into a blender, and blend until it's a thick smooth cream. Pour it over the first layer and put it in the fridge to set.

After about two hours (less in a silicon mold), it should be ready, turn it out of the tray and cut into cubes, six across by five down. If you haven't already got a secret cupboard for hiding away your own private stash of chocolate before everyone else eats it, you may want to create one on this occasion.

For more of Kate's recipes, check her books, or join the magic bubble.

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