From the World of Raw Sweets — Hagit Lidror
Basic Raw Chocolate Recipe:
Take 1 cup (approximately) of raw chocolate pieces
1\3 a cup of cocoa butter/coconut oil
Melt the chocolate in a “double boiler”
In order to maintain high nutritional value, use a maximum temperature of 45°C. Add 2-6 tablespoons natural sweetener (agave, maple syrup, silan – dates, honey, or a combination of two of them), according to taste. Stir well, as the sweetener tends to settle on the bottom of the pot. Pour into a pan – add to it nuts, coconut, orange peels, cranberries, etc.. and put into the freezer for 30 min and it’s ready to eat! Store in the fridge or freezer.
Instant Banana Ice Cream:
Freeze unpeeled bananas; mash them in a food processor
Add-pecans and maple/cocoa powder and cocoa chunks/mint + passionfruit/frozen mango or strawberry/coconut etc.
Best eaten immediately! If any remain – freeze in ice trays or as popsicles.