NOTE FROM EVA: Do you already have your FREE copy of our raw chocolate ebook? There’s LOTS more good info in there. 
This recipe is my own, which means you are welcome to share it with your friends, on the internet, with your family. I would love to see you pass it around. But please, do give me credit and use the quick blurb right below the recipe.
INGREDIENTS (FOR CHOCOLATE SAUCE)
- 1 cup cacao butter (or coconut oil, which WILL taste like coconut)
- 1 cup cacao powder
- 1/4-1/2 cup coconut nectar (I like 1/2 cup, but I have quite the sweet tooth!)
- 1 vanilla bean’s seeds (the insides scraped out)
- Pinch salt
INGREDIENTS (FOR YUMMIES)
- Small-ish chunks of pineapples
- Strawberries
- and/or Cherries
INSTRUCTIONS
1/ If you are using cacao butter chunks, shave it into smaller pieces so that it melts more quickly.
2/ Melt the cacao butter in a dehydrator at 115 degrees (may take 1-2 hours).
(Alternatively, if you do not have a dehydrator, put the cacao butter in a pot. In ANOTHER pot, boil water, then submerge the pot with the cacao butter in the other one. This keeps the temperature juuuust so that it will melt the cacao butter but not cook it.)
3/ Add the other ingredients for the sauce, using a fork or whisk to mix everything together well without clumps.
4/ Dip the fruit in the sauce, then lay on its side on a large plate and put in the fridge. The sauce will quickly solidify like a nice hard shell.
(OR you can eat like fondue with the melted chocolate right away. In that case, be QUICK! The chocolate will start to harden already at room temperature within a somewhat short period of time!)
HINTS & TIPS
- Fresh vanilla beans are amazing but so very expensive in grocery stores. I find that the cost averages about $5 per bean in the store, but buying online in bulk online costs me closer to $1 or less per bean. You can find some at www.organic-vanilla.com or www.beanilla.com.
- The cacao butter measurement is AFTER melting, not before!
- You can use 1-2 teaspoons of vanilla extract in place of the vanilla bean if you don’t have vanilla beans on hand.
- You can set aside the mixed chocolate, you can keep it for weeks, then just melt it again when you’d like to use it.
- The chocolate-covered yummies will stay fresh for just a few days in the fridge because of the fresh fruit.
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The lovely photo depiction of this recipe is courtesy iStockphoto. The lighting and other details in our photography were simply not good enough to share. We’d love to share a reader photograph with credit to you if you manage to have better luck than we did!
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PLEASE TAKE NOTE! Would you like to use this recipe in your e-zine or on your website? You can, as long as you include the below blurb and link to the newsletter along with it.
This recipe was originally found in Raw News Bites, Eva Rawposa’s free weekly e-zine for raw food lovers and anyone looking to feel great. You can get your FREE recipes and tips, and your free subscription to Raw News Bites, at www.uncooking101.com. PLUS you will receive a link to download Eva’s book “Around the World in 8 Easy Recipes” when you sign up, as your WELCOME GIFT!
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ANY QUESTIONS? COMMENTS? Just type whatever you have to say below. We’d love to hear from you, no matter what it is. Well, as long as it is related to the chocolate yummies in some way!