Method

Grind the dessicated coconut in a food blender for approx 20-30 seconds until fine. Note-Over grinding the coconut can separate the fat content.

Next, in a mixing bowl, add the coconut, freeze dried strawberry powder, coconut milk powder, zest of one lime and rub together using your fingertips as you would do to make pastry, ensuring the powders are clump free. Next add the melted coconut oil and chicory root syrup and bring together using a spatula.

Bring the mixture together with your hands. Then using your finger tips form small ball shapes of the mixture (approx 11g each) and gently round/smooth off in the palms of your hands. Place on a tray lined with baking paper. Make’s approx 20.

To make the chocolate; In a ramekin/small bowl, add the stevia and cream and heat in the microwave for approx 40 seconds.The cream should be boiling and the stevia completely dissolved. Add this to a bowl with the coconut oil and cocoa butter and heat until all is melted, either in a bowl over a saucepan of water and heat on the stove or in the microwave. Mix well, then add the cacao powder, stir until well combined and glossy.

For chocolate that is the right consistency for coating, you will need two bowls larger than the one the melted chocolate is in.

Pour ice cold water in one bowl about 1/3 full and sit the bowl of chocolate inside of  it. Stir the chocolate consistently as it cools. You may need to change the water so that the water remains cold.

As the chocolate cools it will start to thicken. Once at the right consistency remove from the cold water to stabilise the temperature. If the chocolate becomes too thick, sit in a bowl of hot water to melt down again. This process can be a little tricky to get right in the beginning but with a little practise becomes quite easy to master. The chocolate should be thick enough to coat easily,not too thin and runny.

Coat the strawberry and coconut mixture by dropping into the chocolate and using a teaspoon to pick up and shake off the excess chocolate. Place each chocolate on to a lined baking tray. Leave to set for about 30 mins and then coat a second time, making sure again that the chocolate is the right coating consistency.

Place  the chocolates in the fridge and chill for at least an hour then dust with some extra freeze dried strawberry powder. Store in an airtight container in the fridge. Serve chilled.

Desiccated coconut, freeze-dried strawberry powder, a little zingy lime zest, chicory root syrup and coconut oil all enrobed in a homemade raw chocolate. It’s hard to believe something that tastes this good has ZERO refined sugars, is gloriously gluten free and perfectly plant-based, naturally.