NON DAIRY CHOCOLATE RECIPES

Steps:

• Sift first 5 ingredients together in an ungreased 9x13-inch pan.
• Make 3 wells and in each hole place the next 3 ingredients.
• Pour 2 cups of water over top mix with a fork or wire whisk.
• Bake at 350° for 30-35 minutes.

Steps:

• Fill the saucepan to 1/4 with water and allow this to simmer very gently. Take off the heat if possible, where you are in a cooler environment you may need to leave this on the heat. Add the coconut oil to the medium mixing bowl and place the bowl in the saucepan. Allow this to sit in the saucepan to warm through until the oil becomes clear and runny.
• Place the raw cashews in a blender. You can use activated cashews if you prefer, just make sure that these have been drained thoroughly and are not cold. If needed, warm these up using another double boiler.
• Add the vanilla and coconut oil to the blender and turn the blender on. Allow this to blend through thoroughly until you can not feel any pieces of nut in the mix.
• Using a double boiler on a low heat, soften the coconut oil if it is not in a fluid state. You will need this to be in a liquid form for this recipe to work.
• Sieve the cacao (or coco for dark chocolate) and carob powder together into a large bowl.
• Add the maple syrup to the mix.
• Add the cashew butter to the mix and stir through thoroughly.
• Place the patty pans onto flat baking trays. If you are using chocolate molds you won’t need baking trays.
• Place the mix into the patty pans evenly until the mix is completely gone.
• Lightly grind some Himalayan salt across the top of the chocolates to taste. This in not necessary if you don not like the taste of salt.
• Place in the freezer for 40 minutes, or the fridge for 60 minutes.
• When solid, take off the tray or out of the molds and store in the fridge.