Sugar-free Homemade Raagi Chocolate

Craving healthy homemade chocolate without the guilt? (0:00) This recipe for sugar-free, vegan chocolate and chocolate powder is incredibly easy and uses no milk, milk powder, or refined sugar! (0:07) Get ready to make a treat that’s both delicious and good for you.

Ingredients for Healthy Homemade Chocolate & Chocolate Powder:

• Cashews: ½ cup (0:22)
• Grated Jaggery (Gud): ½ cup (0:24)
• Cocoa Powder: ½ cup (0:27)
• Ragi Powder: ½ cup (0:28)
• Cold-Pressed Coconut Oil: ½ cup (for chocolate only) (1:45) (Alternatively, use cocoa butter (1:49))

Steps to Make Homemade Chocolate Powder:

1. Combine Ingredients: Take ½ cup each of cashews, grated jaggery, cocoa powder, and ragi powder. (0:22–0:30)
2. Grind: Grind all the ingredients together until you get a fine powder. (0:43–0:46)
3. Store: Transfer the chocolate powder to a clean glass jar and store it in the fridge. (1:00–1:06)

Steps to Make Homemade Chocolate:

1. Re-grind Base: Use the same quantities of cashews, grated jaggery, cocoa powder, and ragi powder. Grind them again to a fine powder. (1:34–1:42)
2. Add Oil: Add ½ cup of cold-pressed coconut oil (or cocoa butter) to the powder mixture. (1:45–1:51)
3. Blend Smooth: Blend the mixture until it reaches a smooth consistency. Continue blending for 2-3 minutes to ensure maximum smoothness. (1:51–2:01)
4. Pour into Molds: Transfer the mixture into a chocolate mold. (2:05–2:11) Lightly tap the mold to release any air bubbles. (2:13–2:16)
5. Set in Fridge: Place the molds in the fridge for at least 1 hour to set. (2:22–2:25)
6. Demold and Enjoy: Once set, demold the chocolates. (2:40–2:45)

Tips for Your Homemade Chocolate:

• Ragi Powder: The creator keeps ragi powder at home in large quantities as it’s very healthy and used to make rotis. (0:32–0:38)
• Storing Chocolate Powder: The homemade chocolate powder can be stored in the fridge for 3-4 months. (1:06–1:08)
• Serving Chocolate Powder: This powder is delicious on its own (1:10) or can be added to hot milk for a tasty drink (1:13–1:20). Remember to add extra sweetness if you’re adding it to milk, as the jaggery quantity is set for the powder consistency. (1:22–1:28)
• Coconut Oil Quality: Use good quality coconut oil for the best-tasting chocolates. (2:35–2:37)
• Storing Chocolate Bars: These chocolates need to be stored in the fridge as they may melt at room temperature. (2:48–2:53)