Inspired by...2: Raw Chocolate for Valentine's Day

Celebrate Valentine's Day with some delicious, healthy  raw treats!

Use small cookie cutters to create different shapes.

Today's post was inspired by the talented Emily Von Euw of This Rawsome Vegan Life: a blog that is as interesting to read as it is lovely to look at. Emily is writing her second book at the moment, having recently had her first one (on raw desserts) published. The recipes you will find at her space are creative, beautiful, healthy and raw vegan. Check the original recipe out at: http://www.thisrawsomeveganlife.com/2012/01/health-by-chocolate.html#.UsiGa_RdWSp

I made a couple of small adaptations: Emily put goji berries on top- I didn't have any to hand so I used chopped Brazil nuts, coconut flakes, pumpkin seeds, chopped dried apricots and raisins. I used agave rather than coconut sugar. I have also converted the measures in cups to ml. Maybe because of the agave, I found the chocolate needs refrigerating to keep it solid. Otherwise, it is sort of like a fudge icing (now there's an idea). But the flavour. Oh, the flavour! You will never want to eat normal chocolate bars again- this is proper chocolate, and way less bitter than you would imagine, too. I can see myself making this on a regular basis, and maybe adding cinnamon, peppermint oil or other flavours just for a change; the possibilities are infinite. It will be a sad day indeed when we finally run out of cacao powder. So thank you Emily, for a recipe that is quite probably going to be life-changing for our household, and a perfect Valentine's gift for loved ones.

125 ml agave nectar (if you want the chocolate to be completely raw, make sure yours is not heat treated)

50g cacao powder

90ml coconut oil, melted

a handful or two of your favourite dried fruit/ nuts/ seeds

• Mix all the ingredients together except the fruit/ nuts/ seeds.
• Spread them out about 1/2cm thick on baking paper (with a tray underneath for ease of handling)
• Scatter the toppings on and lightly press into the chocolate.
• Put in the fridge for at least an hour (I sped things up by covering the tray with clingfilm and using the freezer).
• Break into chunks or shape with small cookie cutters- do this while it's still very cold as it will be harder to handle afterwards.
• Store between layers of baking paper in an airtight container in the fridge.