‘Tis the season for spiced everything and these rustic Christmas chocolates are the perfect addition to a dessert platter or snack plate this time of year.
Lightly sweetened with maple syrup and made with raw cacao, these chocolates are a healthier alternative to conventional Christmas sweets.
Raw cacao is nutrient rich, providing the body with essential minerals such as magnesium, zinc, calcium, potassium, iron, copper, manganese and sulfur, as well as B vitamins and heart healthy oleic acid. Maple syrup is a healthier sweetener, containing antioxidants, phytochemicals and vitamins and minerals. Hazelnuts are rich in unsaturated fats, magnesium, calcium, vitamin E, phosphorous and selenium. A superfood in their own right, they support bone, heart and brain health. Raisins are full of concentrated nutrients such as B vitamins, iron and potassium. A good source of carbohydrates, they provide energy and stimulate absorption of minerals and vitamins from other foods.
- ¼ tsp ground ginger
- ½ tsp ground cinnamon
- 1 tsp allspice
- 1 vanilla bean
- 2 heaping tbsp raw cacao powder
- 2 ½ tbsp maple syrup
- 4 tbsp ground cacao nibs
- 40g hazelnuts
- 60g cacao butter
- 80g raisins
Soak the raisins for 30 minutes, drain and pat dry with a paper towel.
Slice the vanilla bean in half and scrape out the inside. Combine all ingredients apart from the nuts and raisins in a heatproof glass bowl over a saucepan filled with water on a low heat, stirring gently to combine well.
Mix in the hazelnuts and raisins and pour into ramekins lined with baking paper. For a less rustic, more polished result, pour into chocolate moulds.
Freeze immediately for 1-2 hours.