It’s easy to be seduced into the treats on offer leading up to Halloween, but this is a quick and easy raw chocolate recipe (without the technical fuss of tempering) that you can add your own delicious flavours to. These chocolates are not only raw but also dairy free and sugar free, using lucuma as the predominant sweetener. Lucuma is a fruit from Peru, has a caramel and custard like flavour and is full of potassium and iron. Used in powdered form, it’s an excellent alternative to sugar in these raw chocolates.

You can box them or give them away as healthy alternatives for people who may come knocking. This recipe makes about 16 chocolates if you add a tablespoon of the chocolate mixture to each mould. If you choose to stir in extra flavourings then it may yield more chocolates.

Here are some ideas for flavouring your Halloween chocolates:

• BLOOD RED - raspberry powder or cherry powder
• GHOULISH GREEN - spirulina powder
• SQUAHSED FLY - chopped raisins
• GHOST DUST - shredded coconut

Personally, I prefer to use extracts: a drop or two of Japanese oil of peppermint, some orange extract or coffee extract, however I appreciate that this may not cut the mustard in terms of Halloween themed treats. I have some Halloween moulds which generally means I can get away with anything as far as flavourings go. It might be worth investing in some decent moulds to get the Halloween celebrations off to a screaming start.

If you don’t want to make individual chocolates, you can stir in some raisins and chopped hazelnuts and pour the mixture into a silicone loaf mould to make a large bar of ‘fruit and nut’ chocolate.

HALLOWEEN RAW CHOCOLATES
INGREDIENTS

½ cup (100g) melted cacao butter
½ cup (100g) cacao powder
2 tablespoons lucuma
1 tablespoon rice malt syrup (or agave)
Pinch of salt

METHOD

Grate, or finely chop, the cacao butter and melt it in a heat proof bowl over a saucepan of barely simmering water. Sift in the cacao powder and lucuma. Sifting should help prevent clumps forming in your chocolate resulting in a smoother finish. Gently stir and add the rice malt syrup and salt.  Keep it on a gently heat taking care not to over heat.

Divide the chocolate mixture into different batches according how you wish to flavour your chocolates. Flavour the chocolates adding a little flavouring at a time, tasting as you go, until you reach the strength you want. Once you have flavoured your melted chocolate, spoon it into silicone moulds. Leave to set in the fridge or freezer. When set, turn them out of the moulds.

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