Making your own chocolate is incredibly easy, not to mention fun!  What’s even better is that you get to lick the bowl afterwards!  The beauty of making your own chocolate lies in the fact that you can add whatever extras you like in order to change the flavours and textures.  This one uses nuts toasted with salt, activated buckwheat and dried sour cherries.

Buckwheat is not a grain, it’s actually a seed related to the rhubarb family.  I love using buckwheat in general and often snack on small amounts of activated buckwheat groats.  Buckwheat provides us with protein, B vitamins, magnesium, manganese and copper as well as small amounts of selenium, iron and zinc.  Therefore, buckwheat is well worth including in a plant based diet!  Given its ‘crunch’, chocolate is a perfect medium for it and a great way to try it if you haven’t already.

Dried sour cherries are a nice addition in chocolate but you can add whatever dried fruits you prefer.  Maybe some goji berries or wild blueberries.  Sultana’s are also equally as good.  When buying dried fruit, just be aware that many brands cover their fruit with palm oil that is not sustainable.  For the sake of our beautiful Orangutans,  please make sure that any palm oil used is sustainable.  Preferably try and source dried fruit that has no oil.

The amount of sweetener combined with the other flavours and spices should be quite ample, but my tooth is not particularly sweet!  Once you have finished mixing, have a little taste test (as if you’ll be able to resist!).   You can always all a little more sweetener if you need it.

While the orange essential oil is optional, it does add a delicate flavour so is well worth including.  If organic essential oil isn’t on hand, try adding the zest of one orange.  You won’t be disappointed.

But truly, once you’ve made your own chocolate, there is no going back.  Wonderfully versatile and tasty with no chemicals and no preservatives.  Just wholefoods, pure and simple.

Print Recipe
Chocolate Buckwheat and Sour Cherry Slab
Uttterly delicious and not too sweet
Prep Time 10 minutes
Passive Time 30 minutes
Servings
pieces
Ingredients
Prep Time 10 minutes
Passive Time 30 minutes
Servings
pieces
Ingredients
Instructions
  1. Put nuts into a fry pan and toast nuts with 1/2 tsp salt until browned to your liking. Take off the heat and leave to cool.
  2. Put a cup of water into a saucepan and put onto a low heat. Place the cacao melts into a glass bowl and then put the bowl on top of the saucepan. Stir the melts occasionally until melted.
    melting chocolate
  3. Once the cacao has melted, take the bowl off the saucepan and place on the bench. Add the peanut butter, honey (or maple syrup), vanilla powder, cinnamon and cardamom and stir until well combined.
  4. Roughly chop the nuts and add to the chocolate mixture. Then add the activated buckwheat and dried fruit and essential oil (if using). Stir until mixed through.
  5. Pour the chocolate mixture into a baking tray lined with baking paper (approx 33 cm x 23 cm).
    melted chocolate in tray
  6. Place the chocolate slab into the fridge for approximately 30 minutes before taking out and cutting into pieces.
Recipe Notes

The cacao melts that I use are these ones.  You can also buy cacao 'liquor' in 250gm blocks or in chunks.

Activated buckwheat can be bought in packs or activated (soaked and dehydrated) yourself from buckwheat groats.

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