By Chef: Chris Anca
Posted: November 19, 2015
Do you go weak in the knees for that classic combination of melty chocolate with a crispy crunch? If so you will love this recipe! It’s a little different in that it doesn’t actually contain any cacao (the base ingredient for all chocolate), but rather carob, a sweet and malty legume that is free of stimulants like caffeine and theobromine. The puffed quinoa is not raw, however, quinoa is a complete plant based protein, and is technically a seed, not a grain. How many chocolates rich in protein can you say you whipped up lately? Chuck those babies in, OR sub in sprouted buckwheat if you’d rather.
- 30g cacao butter
- 30g coconut oil
- 2 tsp rice malt syrup (you can add more if you prefer your chocs sweeter) — you can also use a liquid sweetener of choice if you prefer — such as maple syrup or raw honey
- 30g carob powder
- toppings of choice: I went for popped quinoa, macadamia nuts and dry blueberries
- Melt the cacao butter and coconut oil using the bain marie method.
- Add the rice malt syrup and stir until combined.
- Add the carob powder and mix well until you have a smooth mix.
- Pour the choc mix into your chosen moulds, add toppings and place in the fridge. Enjoy straight from the fridge.