The combination of the deep, bittersweet and complex
flavours of raw cacao powder, the creamy decadence of whipped avocado, and the smoky heat of berbere is one which I am powerless to resist — true confession!
Not exact matches
The beauty
of these chocolates really lies in the rich authentic taste
of the
raw cacao powder and the
cacao butter, both just have such deep
flavours that are so unlike any
of the processed cocoa you buy.
Fab
flavour combos, orange white choc and cranberry always go great together — I also used
raw honey in place
of agave as I believe its a more natural, unrefined sweetner (agave isnt as innocent as you might think — read up about it) As for those
of you who wanted to know about the white choc chips, well I avoid all dairy and refined sugars so I simply made my own, its dead easy — simply combine pure
raw cacao butter (gently melted) with a pinch
of celtic salt, a little extract
of vanilla and some
raw cashew butter, then freeze in a suitable container before breaking into chunks!!!!! yummy You can make dark chocolate chips even easier by melting pure coconut oil and stirring in a little vanilla, honey and
raw cacao powder before freezing!!!
These sweet potato chocolate brownies are dense and fudgey, and have a rich chocolate
flavour thanks to a full cup
of raw cacao powder.
To create the chocolate
flavour I added
raw cacao powder and tweaked a few
of the other ingredient quantities to ensure they stayed nice and moist.
I didn't want to add too much extra sugar to balance out the bitter
raw cacao powder, so these swoonuts are more
of a milk chocolate
flavoured donut — perfect for those who don't like a heavy dark chocolate
flavour.