The Vegan Cookie Fairy’s Little Book of Chocolate Review and Raw Spicy Maca Chocolates Recipe

 
Clémence Moulaert, of the blog The Vegan Cookie Fairy, was kind enough to send me a copy of her new ebook,  The Vegan Cookie Fairy's Little Book of Chocolate!  Before even diving into the book I was excited about this one.  I am always drooling over Clémence's blog recipes that I see posted on Facebook and Instagram! She certainly knows how to create some deliciousness. 

The recipes in the book were no different. Beautifully photographed, easy vegan recipes featuring chocolate!  What could be better than that?!  Things like Chocolate Pecan Pie, Peanut Butter Chocolate Cheesecake, Matcha Truffles and Raw Chocolates.  The latter of which, I decided to make, and I am sharing the recipe with you today!

They were delicious, simple, and she gave options to flavor them so I did.  Maca, cinnamon, and chipotle for a warm Autumn twist!  If you are a vegan chocolate lover, this book is for you!  Check out Clémence's blog The Vegan Cookie Fairy, and you can purchase her book on Amazon!

Raw Spiced Maca Chocolates
From: The Vegan Cookie Fairy's Little Book of Chocolate by Clémence Moulaert
Makes 15 small pieces of chocolate

I have used lucuma powder in this recipe as it adds the ‘snap’ to the
chocolate when you break it, but it isn’t totally necessary. You can buy lucuma
powder in health food stores or online. You can also buy cacao butter in
health food stores and online, but if you can’t find it, feel free to use coconut
oil instead.

100g (3 ½ oz) cacao butter (or raw coconut oil)
1/4 cup cacao powder
1 Tbsp raw coconut nectar, maple syrup or raw agave nectar (more if you have a sweet tooth)
2 tsp lucuma powder (optional)
2 tsp maca powder
1/2 tsp ground cinnamon
1/8 tsp chipotle powder

To melt the chocolate, place a saucepan half-filled with water over a high heat and bring to the
boil. Balance a heat-proof bowl over the saucepan, but don’t let the bottom of
the bowl touch the water.
Put the cacao butter into the bowl, cover it with a cloth and let it melt (taking care to not let it get too hot (above 115F, or it will no longer be raw)). This will take 7-8 minutes at most. Remove from the heat when the cacao butter is completely melted.
Whisk the nectar, cacao powder, lucuma powder, maca powder, cinnamon, and chipotle powder into the melted cacao butter.
Spoon the melted chocolate mixture into 15 small sized molds. Refrigerate the chocolate for at least an hour (or place in the freezer for about 15-20 minutes) before enjoying.

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About the Author

I am a vegan girl who loves to make healthier desserts and dishes with lots of veggies. Recipes are meant to be shared, that is why I started blogging!

4 Comments
  1. October 3, 2014 at 13:37
    Reply

    You both make such magic in the kitchen, it's a pleasure to read this post. That swirly cheesecake has my name all over it! Many thanks for the review and recipe...now all I need is a <a href="http://browncookie.com/products/dancing-elephant-cake-chocolate-mold-silicone" rel="nofollow">nifty new chocolate mold</a>!

    • October 6, 2014 at 04:27
      Reply

      You are welcome :)!

  2. October 3, 2014 at 17:39
    Reply

    Now that winter is approaching I'm putting more spices and chocolate into everything, so why not mix the two. Such lovely-looking chocolates! <3

    • October 6, 2014 at 04:27
      Reply

      Thank you :)!

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