My inspiration for these chocolates are the Purdy’s Tiger Butter chocolate, which is a chocolate marbled with peanut butter. My recipe contains no milk ingredients though, is naturally-sweetened, and can be made raw. It is also naturally gluten-free and contains only 4 ingredients.
– 1 cup cocoa butter, finely chopped
– 1/2 cup raw cacao powder
– 5-6 tablespoons of sweetener (agave to keep it raw, maple syrup for another natural sweetener, or organic cane sugar if you don’t need it raw or naturally-sweetened)
– 1/4 cup natural peanut butter, smooth or crunchy
– flaked or large sea salt, optional
1. In a double boiler, melt the cocoa butter. Make sure that the water is kept at low and doesn’t boil. You want to keep the chocolate under 115F to keep it raw and also to keep it looking shiny. Note: if you don’t have a double boiler, use a glass bowl on top of a pot. Just don’t let the water touch the bowl.
2. Once chocolate is melted, take the chocolate off of the boiler and mix in the cacao powder and sweetener. Taste and adjust sugar to your preference. If you prefer a less biter chocolate, add in additional sweetener.
3. Let the chocolate cool for about 15-20 minutes on the counter (or until it reaches around 88F). In the meantime, line a 9×9 inch pan with parchment paper.
4. Once the chocolate is cooled, stir it and then pour it into the pan. Swirl the peanut butter into it (you will want to use a runnier peanut butter and not the butter from the bottom of the jar). Sprinkle with a bit of salt, if desired.
5. Let cool in the fridge and then cut into desired pieces.