Ah Valentine’s Day.

Either a cause for celebration or a reason to hide under the covers?

This so-called romantic day in our calendar need not cause distress and if you require proof of that, I created some divine chocolates with love.

Pink Top Deck Chocolate | Nadia FelschPink Top Deck Chocolate | Nadia Felsch

Raw chocolate, if you haven’t tried it before, is super simple to create.

AND, it tastes amazing! Somewhat in the vicinity of dark chocolate and for any of my wholefoods friends out there, once your tastebuds are used to real food most (if not all of the time), the taste is sweet! Even my traditional Cadbury’s loving husband got on board with these.

If you want to learn more about cacao and raw chocolate, head here and here.

So when February 14th (or any other day for that matter) rolls around, make these as a divine treat for someone you love, or for yourself!

They store well, look beautiful and perhaps best of all when we consume chocolate in this way – our bodies have a better chance of telling us when to stop. Win-win!!

Pink Top Deck Chocolate | Nadia FelschPink Top Deck Chocolate | Nadia FelschPink Top Deck Chocolate | Nadia Felsch

V-GF-VG
Pink Top Deck Raw Chocolate
 
Prep time
Total time
 
Author:
yield: 18 small rounds
Ingredients
Chocolate Layer
  • 1 cup raw cacao butter
  • 2 tablespoons raw cacao powder
  • 2 tablespoon melted coconut oil
  • ¼ teaspoon your choice sweetener - maple/rice malt syrup or honey if not vegan
Pink Layer
  • 1 cup raw cacao butter
  • 2 teaspoons beetroot powder or berry powder
  • ¼ teaspoon preferred sweetener as per above
Instructions
  1. Add all chocolate layer ingredients except sweetener to a small mixing bowl
  2. Sit over a bowl of hot water
  3. Stir ingredients until completely melted and add sweetener to combine well
  4. Pour into moulds or ice trays and fill ¾ of the way
  5. Set in the freezer for 45 minutes
  6. Whilst freezing, make the pink layer by combining cacao butter and powder in a small mixing bowl over hot water
  7. Stir ingredients until completely melted and add sweetener to combine well
  8. Once chocolate layer is set, pour pink layer to the top of the moulds
  9. Set in the freezer for 75 minutes
  10. Carefully pop out from moulds and enjoy
Notes
If you can't locate natural beetroot powder, you could substitute with regular or freeze dried raspberries/berries like this. If using either, taste before adding sweetener as it may not be needed.
Once made, these chocolates will store best in the fridge or freezer as you prefer.

So tell me, who are you making this for or sharing the recipe with? Yum!

Be sure to snap a shot and share with me on Instagram using @nadiafelsch and #nfeats – I love seeing your creations.

**This is not a sponsored post though if you do purchase a product linked to from this post, I receive a commission that allows me to continue creating fabulous free content for you to enjoy.**

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