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21.10.2014

Raw Mint Truffle Chocolate Bars

Raw chocolate truffle in the inside, hint of peppermint and vanilla and a chocolate coat on top. Everything is raw, unprocessed, no white sugar, no additives, no e-codes or other gimmicks. A true charmer!

Mint Truffle Chocolate Bars:

  • 0,5 dl cacao butter
  • 0,5 dl raw cacao mass
  • 4 tbls cold-pressed coconut oil
  • 5 tbls raw cacao powder
  • 4 tbls organic honey (or coconut palm syrup)
  • few drops chocolate flavored stevia (optional)
  • 0,5 tsp vanilla powder
  • 0,5 tsp peppermint extract
  • mini pinch of sea salt
  • 1 dl of almond meal

Chocolate coating:

  • 1 dl grated raw cacao mass
  • 0,5 dl grated cacao butter
  • 2 tbls cold-pressed coconut oil
  • 4 tbls raw cacao powder
  • 4 tbls organic honey (or coconut palm syrup, or stevia)
  • 0,5 tsp vanilla extract or few drops vanilla flavored stevia
  • mini pinch of sea salt

Mint truffle bars:

Melt the cacao butter, cacao mass and coconut oil in a warm water bath until liquid. Add raw cacao powder, honey, stevia, vanilla and peppermint extract and sea salt. Stir. Check the taste and add more spice if needed. Mesure the almond flour into a blender and add the chocolate mass. Mix until smooth. Scrape the mixture into a bowl and put it into the freezer for about 15 minutesi. Prepare the chocolate coating in the meantime.

Chocolate coating:

Melt the cacao butter and coconut oil in a warm water bath until liquid. Add cacao powder, honey, and salt and mix. Check the taste and add sweetens if needed.

Take the chocolate mass from the freezer and from small chocolate bars. (If the mixture is still too loose put it in the freezer for a moment.) Glaze the bars with the chocolate coating. If the frosting is too runny, keep it a little while in a cold water bath so that it thickens a little bit. When all the bars have coating, put the in the freezer for about 30 minutes. Serve and enjoy! Store in a refrigerator. Best when kept in a room temperature for a while before serving!

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