Egg Box Raw Chocolate - Wellness with Taryn

Valentines Day! A day to indulge in this delicious and guilt free Raw Chocolate. With this recipe I wanted to do something different. Something fun, and something that wouldn’t break the bank. So I scraped around, and came up with this fab idea. Egg Box Molded Raw Chocolates! And it worked out brilliantly!

This is such a fun recipe as it involves playing around a bit. It’s a great recipe to share with little ones too, who love to help out in the kitchen. With only a few ingredients, it is a quick, relatively affordable and fun alternative to mainstream sugar laden chocolate.

Raw Cacao contains a bucket load of beneficial nutrients, which I have shared on a previous post here. It does, however contain caffeine, so do be aware of this if little ones are going to have. Carob would be a great alternative.

What you’ll need:

1 Egg Box

12 Squares of Baking Paper

Ingredients

1/2 Cup Raw Cacao Powder
1/2 Cup Cacao Butter
2-3 TBS Organic Fair Trade Agave Nectar (or honey if you aren’t sensitive to sugar)
Pinch of Himalayan Pink Sea Salt

Variations

Goiji Berries
Cacao Nibs
Peppermint Extract

Recipe

First you’ll want to assemble your egg box mold. Get the kids involved here 🙂 Carefully press each square of baking paper into the egg molds. Press them down firmly in the corners, ensuring they stay in place. Do this for all 12 molds. I made a few variations of chocolates, so down one side of the box, I added goiji berries. These also help to weigh the paper molds down.

Once you’re egg box is good to go, it’s time to make the chocolate. In a double boiler, on medium-low heat, add the cacao butter. Once melted, add the cacao powder, agave nectar and salt. Stir until smooth. Next you’ll want to pour into the molds. I then found it easier to pour the mixture into a glass pouring jug, and then carefully pour into the molds.

Start off with pouring into the molds with the goiji berries, leaving half the mixture. I then poured 3 molds with plain chocolate, and then added a touch of peppermint extract to the remaining mixture. Carefully fill the remaining molds, and sprinkle over cacao nibs onto the one’s you want.

Top off the goiji berry molds with a couple more berries, and allow to set in the freezer.

Once set, carefully remove out of the baking paper. I love the differently formed, rustic appearance of the little chocolate pots. Absolutely decadent and delicious!