When measuring maple syrup or honey, first oil the measuring cup with a little coconut oil or olive oil (just a thin coating) and the sticky stuff will release quickly, with nothing remaining in the cup.
@@melvina628, wonderful as I don't have that either, so yrs wd be ideal! what is the ratio for this? does it come out well! can we sub carob! doesn't agree with me!
@@monal3650 I haven't made it yet. I would try adding the water to the dates slowly to get the consistency of the maple syrup as best you can. Add more dates to make it thicker. Add more water to make it thinner. Try it with your ideas. It could be very tasty. Maybe Markus and Cara will do a video on making their treat with these substitution ideas if they have time.
Ok so I have little cooking experience. I bought the love on a plate book and followed this recipe. It’s crazy how good this taste. Even if your not a raw vegan or vegetarian this taste really good!! Gonna try the pizza next.
I make chocolate freezer macarons coconut oil, vanilla, coco powder, agave or maple syrup and coconut flakes. Mix, roll and freeze about 20 mins. so good:)
If I understand you well puregoddessuniversity, you mix everything at once; the marzepan together with all the other ingredients AND EXTRA coconutflakes ?
My kids and I have made these a few times and they're amazingly yummy. I so missed Reese's Cups, haven't had them in like 7 years - but these are BETTER! 👍🏾
This looks great! Thanks for the recipe Markus. I haven't read all the comments so please forgive me if this has already been mentioned. Chocolate can ABSOLUTELY be raw and shelf stable (no refrigeration needed) at the same time. It's all in the tempering. All that's needed is to bring the chocolate up to about 108 degrees (no higher than 115 so watch it) then let it cool to 82 degrees then bring it up to 90 degrees and then you are ready to use it whatever way you want. All this is done using a double boiler. It will need to go in the freezer for about an hour to set, then the fridge for about another 6-12 hours to cure but after that you have a shelf stable chocolate. I know this for sure as I make and sell organic, fair-trade RAW chocolate for a living! RAWkolates!!! I only have 4 main ingredients for the chocolate itself and then the rest are the tasty add-ins like the fruits and nuts and essential oils for flavour! Now, in your climate if it gets really warm in the house keeping it in the fridge is best but for most places keeping it in the pantry or a cupboard is just fine. FYI, can't wait to get your Markus Sweet and use it to make a diabetic suitable chocolate for my customers!!!!!! Thanks for this fantastic product!!!
Yea I was thinking about Cocoa butter. I buy the raw Cocoa butter because I use it in soap and lotion making and I live in south Florida where it's almost always warm and it's still always hard. I'm not sure if Cocoa butter is healthy to consume though? I never looked into it. I know it's high in saturated fact because the bag lists the nutritional facts.
RECIPE! Freezer Chocolate:1 cup cacao powder, 1/4 carob powder, 1/4 maple syrup, 1/4 cashew butter, 1/2 cup coconut oil @ 76 degrees, 1 alcohol free Vanilla. Directions: Sift your cacao and carob powders into a bowl add maple syrup then cashew butter then oil then vanilla and mix. You can use it to cover fruit like strawberries. Hydrogen peroxide will strip off pesticides mix it with water and let set only a minute or two. Marzipan: 1 1/2 cups ground Almonds, 3 tablespoons Maple syrup mix together fill paper baking cups with chocolate mixture then a grape sized Marzipan and place in center of Chocolate. You can cover the the top with chocolate. If you use nut butters you can create a healthy recces peanut butter cup. Place in freezer. Strawberries shouldn't be left longer than 30 minutes in the freezer. THANKS KIDS!!
Thank you Ginger. Did you have any problems to get it liquid? If so how did you solved the problem? I realy love these chocolate and want to guive them as little suculant gifts but they dont look good at this point.... lol
Hello, I measured carefully and my mixture was not liquid like Markus' is in his video and mine didn't pour. I did notice that my cashew butter was very stiff and his seemed a lot more pliable. Should I be heating the cashew butter and get it melted before I mix it in. I bought the same brand of cashew butter that he did. Thank you.
you could try warming it, just don't cook it. You could also just add some water. If you make your own cashew butter you can make it as thin as you like.
I just made these now this evening and they taste more delicious than any store bought chocolate. Can't believe how super easy this is. Took me less than 10 minutes :)
Thank you Markus for this delicious chocolate recipe. I tweaked it a bit and changed the maple syrup to dates with the coconut oil in my Nutri bullet to a smooth paste then added the rest of the ingredients. For the marzipan I added a apricot seed to give it that nice authentic marzipan flavour and I’m hooked 😋 You and Cara are my guru’s. Love you guys stay healthy and safe ❤️
Holy cow! I did an experiment batch using cheapo cocoa, coconut oil (heated slightly enough to liquefy) vanilla, agave, a few packets of splenda and dumped it over raisins. OMG!! This is the best recipe I ever had! It tasted like high end dark chocolate. Thank you so much for sharing this!
@@normajean8105 Sugar is the worst thing you can put in your body. I have insulin issues, and have to be careful with honey and maple syrup, and even too much fruit. I'm same age as Mark and Kara, and in just as good of shape. If you give up anything in life, sugar and alcohol is the first thing to go, no matter what diet lifestyle you choose. Your teeth and figure will thank you for years to come ! :)
I've made them too. I have their love on a plate. We love these. They really hit the spot when you're craving chocolate. Thanks so much Markus and Cara
Markus. I made them this week 1/3/2020. I doubled the amount and made 30 of these frozen chocolates.... They are fabulous I can’t stop eating them lol. I’m going to make more and give to friends and family. I bought ( Love On A Plate). Am going to make the Cheezcake recipe. Thank you both for making the book. Love you both....
Just found your videos and thank you. I plan to try these. One more reason to try (especially if you are an Observant Jew) is that these candies are "Kosher for Passover", as they contain no bread or yeast products. Thank you. Wow perfect for Purim when gifts of food and "nosh" are given to family and friends. I won't go into the other Jewish holidays for which these chocolate may be used. Tthank you so much!!
cannot stop eating these chocolates - God help me - they are sooooo good -but oh boy can't imagine what it's going to do to my waistline !! I do not have any discipline - they are just tooooo good thanks you again (even if my waistline does get bigger lol)
lol when you are detoxing and find a food that you can actually eat - it is a miracle in itself. But the fat malabsorption was really kicking my butt and yours is the first recipe I can get the coconut oil in - so one a day every morning - I get 7 out of the batch and I figure about 305 cal. for each and a little over a tbsp of coconut oil - so thanks for all that and your reminder :)
ps also - in case you happen to read this - for people like me - working towards raw but not there yet bc of detox issues - I wish you would let Cara post her cooked recipes that she mentioned in her sweet potato video. When I tried it - and it was so darn good - my body went crazy - threw out my spleen and from the next day I had to cook all my veggies - I think I shocked my body - have yet to recover but I know I will get back there - so hopefully you will reconsider and let Cara do any of her cooked recipes :) (my issues are with amalgam mercury and right now copper)
I'm trying this tomorrow i can't wait. I go to work then after I'm coming home to enjoy these decadent treats😊 they will be in the freezer waiting for me. I don't have maple syrup just honey. I'm sure will turn out the same!! Thank you both so much!!!
awesome video!!! Beste rohkostschokolade rezept, das ich je gekriegt hab.... bitte macht noch mehr rohkost videos. einfach sooo lecker, kann ich nicht aufhören!!!
I just made this raw chocolate and it was rich, sweet, creamy, and decadent! One thing though, it's winter here in the Northeast and no matter what I did, I couldn't get the consistency of the chocolate mixture that Marcus did. I melted the coconut oil in a double boiler and not over 115 degrees, (like Marcus showed how he heated his Irish Moss, see his Irish moss video) melted the cashew butter, and followed all the same steps as in the video, even put the bowl of chocolate mixture in a warm bath ,no luck, still came out a very thick texture. Even had my heat turned up to a warm 60 degrees and it was warm in the kitchen. Any helpful suggestions would be appreciated. Although my chocolate did not come out attractive like Marcus's it was very satisfying! In appreciation for your sharing Marcus and especially for sharing the wealth of health for us all!
+Markus Rothkranz Hi Marcus, I used Nativa cacao powder and Artisana cashew butter, although I did use Foods Alive raw organic carob powder, do you think that could be the determining factor?
Wow, Markus, you guys are so inspiring! I presume I can use cacao nibs - grind them first to make it powder? I´m going to make this and your sushis for Christmas treats! Thanks again.
This looks fantastic! I'm a big fan of carob and would probably make this with only carob powder. I associate marzipan with Christmas because I used to always get a marzipan pig for good luck on Christmas day. It's so nice I can have it again!
The next time you make this, you should try cacao butter instead of the coconut oil, my chocolate always taste better when I use cacao butter instead. Thanks for the carob tip, I have some carob I need to use up=). Thanks for the recipe as well.
Omg!! I have to try this😯😍🙆Thank you so much Markus....you saved me from Having to buy store made Sugar filled,overprocessed crap..I can't wait to make these and def going to try to make my own Resee's cups.😋🥜🥜🥜🍫🍫🙏🏼
MArkus .. I love you .... thank you .. these look sooooo beautiful .. definitely am adding these to my raw beautiful Christmas deserts ...♥♥♥ And I loved the camera lady enjoying the spoon .. mmmmmm xcoxoxoxox Namaste'
Great recipe video Markus! This is a great way to make some marzipan and chocolate coated to boot! I will be making this soon. Shared your recipe with my facebook friends. I am looking forward to getting your book when it comes out. Keep up the great work!
can you please make more videos of your favorite products whether food clothing products house etc. I just love listening to you alls experience with products
so so good!!! and a perfect food for my fat malabsorption - I needed this recipe - thank you soooooo much! I can't use the cashew so I used almond butter instead - I just can't get enough - I wish I knew the calorie count on this as I could easily eat the whole darn thing in one sitting lol
I LOVE this chocolate - reminds me of Eiskonfekt that I discovered when I lived in Germany in the early 80's :) the way it melts in your mouth! I have a question about the carob. I bought some raw carob from Loverawfoods and it smells and tastes super peppery! I was super disappointed in the taste but am not sure whether that is just because it is raw (in the past I used carob and it was probably roasted - I wasn't paying much attention to raw/roasted at that time). A couple of weeks ago atcha raw food potluck we hosted, one of our guests seemed to think that not all carob powder is the same - like some is indeed peppery and used for flavoring meat dishes! Are you able to throw any light on this? What brand of carob do you use? Happy Thanksgiving to you both! I am thankful to have such inspiring folk like you in my life (even though you don't know me!)
You are so right. New chocolate-of-choice. Like a delicious, expensive, dark truffle. I even made the marzipan which is my other new obsession. Mine did not look as pretty as yours though, the chocolate was SO thick it wouldn't pour. I added a few tablespoons of almond milk to thin it, but didn't want to add more in case it changed everything too much. I had to pat the chocolate into place so it came out looking a bit rough. Tasted amazing though!!!! Should I use a little less than 1 whole cup of cocoa powder? Oh, and what is the difference between cocoa powder and cacoa powder? Thanks for your videos, I'm excited to try all of them! Got to get a dehydrator next so I can make those chips! :)
Please show what cook book your using on your new cooking vidoes, i can't wait to make these, Thank you for sharing, till i can order your cook book's.
Hi Markus and Cara..... I can't believe I didn't see this video of yours until now !! Can you tell me what the brand name is of the vanilla extract with no alcohol in is please? Another wonderful video..... Thanks so much for all of your inspiration, and much appreciation to you both for your infinite generosity and creativity :)
Thanks Markus for this wonderful recipe! I'we tried twice but I've got a tasty paste instead of the running chocolate you have shown in the video. Do you have any idea why?
+Silvana Winer The coconut oil must be heated above 75F to be runny like clear water. It also matters what brand of cacao powder and cashew butter you use. Native cacao powder is best and Artisana cashew butter.
Water fast day4 and I can’t stop watching your recipe videos. Could really go for some chocolate right meow. But it’s a long way to go until then hehe. Practicing willpower!
I am so happy to see you for any new video,because you feed me with life. I have a uncertainty: cacao I know is the higthest aliment for taking out calcium from body,and the best alternative is carob,is that true ?
I personally prefer to just use carob, especially as carob helps with digestive disorders. You can also make this same recipe with other powers for other flavors, like with just cashew and vanilla for "white chocolate" or with apple sauce, cinnamon, nutmeg and cardamom for a totally different trip.
Does the chocolate need to be stored in the fridge or freezer? I just made some but changed the carob to 1 cup and cacao to 1/2 cup (as caffeine in the cacao gets too much for my system)....I ended up having to use more coconut oil as the carob must have sucked the oil up more than cacao does. Anyway it is DELICIOUS! And the marzipan divine as well. Thanks so much for bringing treat nirvana into my world;)
LOL....I don't think it will last very long. BTW Markus...you and Cara have brought fab recipes and huge vegan inspiration into my life. I run retreats on our land down in New Zealand and food is a big part of the experience. Love what you are doing. Am just waiting for an order to arrive from your shop. It's been a long wait but hopefully it has been posted by now. Keep up the great work and sending you both a blast of high frequency energy and love from down under :)))
We just recent found out your video's and what we already saw .... we love them. A question: we already make our chocolate for long time now and let it set in the fridge ... why do you put your masterpieces in the freezer?
hi markus. Lovely video n amazing n clear xplanation. but I couldn't find raw cacao n carob powder. I have hersheys n Cadbury cocoa powder can I still make it
Can't believe it's been 10 years ago you put this out. I have been following you for over 10 years. I love this recipe!
When measuring maple syrup or honey, first oil the measuring cup with a little coconut oil or olive oil (just a thin coating) and the sticky stuff will release quickly, with nothing remaining in the cup.
+Allie Shepherd My mom taught me that with oil and honey. :) A great tip!
Thank you for this great tip! :-D
Great tip!
Great tip! I think I have some of the spray.... :-)
Allie Shepherd excellent!!!!
I mixed in chia seed and raw cacao nibs to give it crunch. So good. Play with the recipe be creative. Incredible!! You and Cara did it again. Amazing
I love adding Hemp seeds to my chocolates.
I'm substituting a blend of dates and spring water for the maple syrup.
@@melvina628, wonderful as I don't have that either, so yrs wd be ideal! what is the ratio for this? does it come out well! can we sub carob! doesn't agree with me!
@@monal3650 I haven't made it yet. I would try adding the water to the dates slowly to get the consistency of the maple syrup as best you can. Add more dates to make it thicker. Add more water to make it thinner. Try it with your ideas. It could be very tasty. Maybe Markus and Cara will do a video on making their treat with these substitution ideas if they have time.
@@melvina628sounds good, I hope to try! maybe might use raw honey!
Ok so I have little cooking experience. I bought the love on a plate book and followed this recipe. It’s crazy how good this taste. Even if your not a raw vegan or vegetarian this taste really good!! Gonna try the pizza next.
I make chocolate freezer macarons coconut oil, vanilla, coco powder, agave or maple syrup and coconut flakes. Mix, roll and freeze about 20 mins. so good:)
If I understand you well puregoddessuniversity, you mix everything at once;
the marzepan together with all the other ingredients AND EXTRA coconutflakes ?
Hi, this sounds great. Would you please include the measurements? I'm not good at being intuitive with this.
😏💝
My kids and I have made these a few times and they're amazingly yummy. I so missed Reese's Cups, haven't had them in like 7 years - but these are BETTER! 👍🏾
This looks great! Thanks for the recipe Markus. I haven't read all the comments so please forgive me if this has already been mentioned. Chocolate can ABSOLUTELY be raw and shelf stable (no refrigeration needed) at the same time. It's all in the tempering. All that's needed is to bring the chocolate up to about 108 degrees (no higher than 115 so watch it) then let it cool to 82 degrees then bring it up to 90 degrees and then you are ready to use it whatever way you want. All this is done using a double boiler. It will need to go in the freezer for about an hour to set, then the fridge for about another 6-12 hours to cure but after that you have a shelf stable chocolate.
I know this for sure as I make and sell organic, fair-trade RAW chocolate for a living! RAWkolates!!! I only have 4 main ingredients for the chocolate itself and then the rest are the tasty add-ins like the fruits and nuts and essential oils for flavour!
Now, in your climate if it gets really warm in the house keeping it in the fridge is best but for most places keeping it in the pantry or a cupboard is just fine.
FYI, can't wait to get your Markus Sweet and use it to make a diabetic suitable chocolate for my customers!!!!!! Thanks for this fantastic product!!!
@@YaamiNagvanshi_JayGopal covid killed my biz. I’m not making it anymore😐
Yea I was thinking about Cocoa butter. I buy the raw Cocoa butter because I use it in soap and lotion making and I live in south Florida where it's almost always warm and it's still always hard. I'm not sure if Cocoa butter is healthy to consume though? I never looked into it. I know it's high in saturated fact because the bag lists the nutritional facts.
Thank you for the tip. I was wondering about putting it in the fridge.
Being German, I know all about Marzipan....and now this I've got to try for a Christmas treat! Love the idea of a fast freezer chocolate. Thanks!!
RECIPE! Freezer Chocolate:1 cup cacao powder, 1/4 carob powder, 1/4 maple syrup, 1/4 cashew butter, 1/2 cup coconut oil @ 76 degrees, 1 alcohol free Vanilla. Directions: Sift your cacao and carob powders into a bowl add maple syrup then cashew butter then oil then vanilla and mix. You can use it to cover fruit like strawberries. Hydrogen peroxide will strip off pesticides mix it with water and let set only a minute or two. Marzipan: 1 1/2 cups ground Almonds, 3 tablespoons Maple syrup mix together fill paper baking cups with chocolate mixture then a grape sized Marzipan and place in center of Chocolate. You can cover the the top with chocolate. If you use nut butters you can create a healthy recces peanut butter cup. Place in freezer. Strawberries shouldn't be left longer than 30 minutes in the freezer. THANKS KIDS!!
Thank you for writing this out for us Sunriser
Angela Greenwood You're very welcome :)
Thank you Ginger. Did you have any problems to get it liquid? If so how did you solved the problem? I realy love these chocolate and want to guive them as little suculant gifts but they dont look good at this point.... lol
Hello, I measured carefully and my mixture was not liquid like Markus' is in his video and mine didn't pour. I did notice that my cashew butter was very stiff and his seemed a lot more pliable. Should I be heating the cashew butter and get it melted before I mix it in. I bought the same brand of cashew butter that he did. Thank you.
you could try warming it, just don't cook it. You could also just add some water. If you make your own cashew butter you can make it as thin as you like.
I just made these now this evening and they taste more delicious than any store bought chocolate. Can't believe how super easy this is. Took me less than 10 minutes :)
Thank you Markus for this delicious chocolate recipe. I tweaked it a bit and changed the maple syrup to dates with the coconut oil in my Nutri bullet to a smooth paste then added the rest of the ingredients. For the marzipan I added a apricot seed to give it that nice authentic marzipan flavour and I’m hooked 😋
You and Cara are my guru’s.
Love you guys stay healthy and safe ❤️
Apricot seed, yes!
Holy cow! I did an experiment batch using cheapo cocoa, coconut oil (heated slightly enough to liquefy) vanilla, agave, a few packets of splenda and dumped it over raisins. OMG!! This is the best recipe I ever had! It tasted like high end dark chocolate. Thank you so much for sharing this!
But Splenda is a Chemically Made product, its pretty much one of the worst things you can put in your body.. so unhealthy
Add some canned coconut milk to make it more like milk chocolate 😍
@@normajean8105 Sugar is the worst thing you can put in your body. I have insulin issues, and have to be careful with honey and maple syrup, and even too much fruit. I'm same age as Mark and Kara, and in just as good of shape. If you give up anything in life, sugar and alcohol is the first thing to go, no matter what diet lifestyle you choose. Your teeth and figure will thank you for years to come ! :)
I've made them too. I have their love on a plate. We love these. They really hit the spot when you're craving chocolate. Thanks so much Markus and Cara
I LOVE YOU ❤️ for all that you do. Markus and Cara, you are amazing!
I am a chocolate addict and needed this recipe to help me out. Amazing! I keep them in a jar in the freezer for when the cravings hit
OMG wie cool ist das denn - super Rezept Dankeschön
Loved Cara's taste testing throughout the demo.
Thank you Markus and Cara! I made this chocolate over the weekend and it is super delicious! Definitely going to be my go-to chocolate. Thank you!
Markus. I made them this week 1/3/2020. I doubled the amount and made 30 of these frozen chocolates.... They are fabulous I can’t stop eating them lol. I’m going to make more and give to friends and family. I bought ( Love On A Plate). Am going to make the Cheezcake recipe. Thank you both for making the book. Love you both....
Great chocolate! WOW! Thanks 4 sharing Markus. Greets from Austria Heimo
Just found your videos and thank you. I plan to try these. One more reason to try (especially if you are an Observant Jew) is that these candies are "Kosher for Passover", as they contain no bread or yeast products. Thank you. Wow perfect for Purim when gifts of food and "nosh" are given to family and friends. I won't go into the other Jewish holidays for which these chocolate may be used. Tthank you so much!!
This chocolate is amazing! Thank you for sharing the recipe.
Made this for me and my friends and we all love it! So good to know it’s healthy! 🎉
cannot stop eating these chocolates - God help me - they are sooooo good -but oh boy can't imagine what it's going to do to my waistline !! I do not have any discipline - they are just tooooo good thanks you again (even if my waistline does get bigger lol)
take it easy girl... these are just supposed to be an occasional snack! Lol
lol when you are detoxing and find a food that you can actually eat - it is a miracle in itself. But the fat malabsorption was really kicking my butt and yours is the first recipe I can get the coconut oil in - so one a day every morning - I get 7 out of the batch and I figure about 305 cal. for each and a little over a tbsp of coconut oil - so thanks for all that and your reminder :)
ps also - in case you happen to read this - for people like me - working towards raw but not there yet bc of detox issues - I wish you would let Cara post her cooked recipes that she mentioned in her sweet potato video. When I tried it - and it was so darn good - my body went crazy - threw out my spleen and from the next day I had to cook all my veggies - I think I shocked my body - have yet to recover but I know I will get back there - so hopefully you will reconsider and let Cara do any of her cooked recipes :) (my issues are with amalgam mercury and right now copper)
I'm trying this tomorrow i can't wait. I go to work then after I'm coming home to enjoy these decadent treats😊 they will be in the freezer waiting for me. I don't have maple syrup just honey. I'm sure will turn out the same!! Thank you both so much!!!
The cashew butter cups is amazing, I like mixing a little maple syrup with the cashew to make a sweet creamy filling!!
Wow I am so making this! Thanks Markus and Cara for a beautiful holiday and all year treat!
You always share the BEST recipes Markus ..... Thank you!!
I make this alot and its sooooooo good! Its like the only thing my bf asks me to make more often lol thank you!
yummy!!!!!!!!!!!!! cant wait to try! thank you for shareing
awesome video!!! Beste rohkostschokolade rezept, das ich je gekriegt hab.... bitte macht noch mehr rohkost videos. einfach sooo lecker, kann ich nicht aufhören!!!
Marcos!!!I have been making your chocolate since 2009
I Love it
Thank you!
Thanks I make the same you teaching very good, I eat very day,thanks again ❤️❤️❤️❤️❤️❤️❤️❤️❤️
Thank you for this Markus! And all your videos!!!
Ohhhh ! That is so lovely! I will absolutly try to make it tomorow. Thank you very much Markus
I'm definitely inspired to make these and stop buying other candy. Thanks Markus and Cara.
You two inspire me more than any other Raw Food "gurus" out there....SO REAL...:)))
Myras RAWLLYWOOD :-) Whenever I hear the word "guru" I run the other way as fast as possible :-)
I just made this raw chocolate and it was rich, sweet, creamy, and decadent! One thing though, it's winter here in the Northeast and no matter what I did, I couldn't get the consistency of the chocolate mixture that Marcus did. I melted the coconut oil in a double boiler and not over 115 degrees, (like Marcus showed how he heated his Irish Moss, see his Irish moss video) melted the cashew butter, and followed all the same steps as in the video, even put the bowl of chocolate mixture in a warm bath ,no luck, still came out a very thick texture. Even had my heat turned up to a warm 60 degrees and it was warm in the kitchen. Any helpful suggestions would be appreciated. Although my chocolate did not come out attractive like Marcus's it was very satisfying! In appreciation for your sharing Marcus and especially for sharing the wealth of health for us all!
+theloonlady11 The brand of cacao and cashew butter makes a difference. That's why I use Nutiva cacao powder and Artisana cashew butter
+Markus Rothkranz Hi Marcus, I used Nativa cacao powder and Artisana cashew butter, although I did use Foods Alive raw organic carob powder, do you think that could be the determining factor?
The marzipan looks amazing!
Wow, Markus, you guys are so inspiring! I presume I can use cacao nibs - grind them first to make it powder? I´m going to make this and your sushis for Christmas treats! Thanks again.
what a super tip for a decadent dessert.thanks for sharing.
love Cara!
YUM❣️❣️❣️ I’m going to make these for my sweetheart’s mother’s 101th... yep that’s right 101 th BeDay present!
I LOVE YOU GUYS 💖
This looks fantastic! I'm a big fan of carob and would probably make this with only carob powder. I associate marzipan with Christmas because I used to always get a marzipan pig for good luck on Christmas day. It's so nice I can have it again!
Love that you guys use maple syrup. It has long been my fav.
Great video and explained really well
Wow, great recipe. Going to make these tomorrow! Thanks.
The next time you make this, you should try cacao butter instead of the coconut oil, my chocolate always taste better when I use cacao butter instead. Thanks for the carob tip, I have some carob I need to use up=). Thanks for the recipe as well.
Thank you for the marzipan recipe! 🤗
From Germany...Danke! 🌿
Chocolate for the ladies! A great non-guilty pleasure of mine
😂😂the music when he is mixing the chocolate is so funny .. It's perfect.
Fun(ny) and very interesting video! Thanks for sharing that recipe.
Omg!! I have to try this😯😍🙆Thank you so much Markus....you saved me from Having to buy store made Sugar filled,overprocessed crap..I can't wait to make these and def going to try to make my own Resee's cups.😋🥜🥜🥜🍫🍫🙏🏼
when i fist started watching i was focused some how i fell and am at my heavyest its gross but still enjoying your vid's love you guys much. mwah
MArkus .. I love you .... thank you .. these look sooooo beautiful .. definitely am adding these to my raw beautiful Christmas deserts ...♥♥♥
And I loved the camera lady enjoying the spoon .. mmmmmm xcoxoxoxox
Namaste'
dear Markus ... can i replace the cashew butter with anything else .. ?? I gave coconut butter ~~~ will that work ??
Hope So ~~~
//
ok thank you very much I can't wait to Make these...they look delicious
YESSSSSSSSSSSSSSSSSSSSSSSSSSSSSSSSSSSSSSS
Omg😋 Can't wait to try this, I'm sure it's incredible👏🏼 Thank you for sharing with us 👍🏼
love the red shirt. great color on you Markus. I am wondering, this can be a chocolate fondue without the heat. dip some fruits and voila .
Great recipe video Markus! This is a great way to make some marzipan and chocolate coated to boot! I will be making this soon. Shared your recipe with my facebook friends. I am looking forward to getting your book when it comes out. Keep up the great work!
Page 92 in the book... Thanks Markus and Cara for signing my book! I Love it!
Made this last night and it was awesome. It was so good that I actually lost sleep at night because I couldn't wait to wake up and have another one.
I'm gonna try this now. Thank you for sharing.
the best chocolate ever
thank you Markus
Woooo- hooooo!!
Love this recipe Markus & Cara!!
Gonna make it for sure.... Marzipan is also my fav ...:)🍨
can you please make more videos of your favorite products whether food clothing products house etc. I just love listening to you alls experience with products
just made it and its delicious !!!!!! mucho gracias thank you for introducing my house to a healthier lifestyle
so so good!!! and a perfect food for my fat malabsorption - I needed this recipe - thank you soooooo much! I can't use the cashew so I used almond butter instead - I just can't get enough - I wish I knew the calorie count on this as I could easily eat the whole darn thing in one sitting lol
Made this! OMG so good! My kids love it.
I'll be right over!
I made sure to have enough for Your favorite camera person!
I make so often
Very delicious
Danke shone
VERY DELICIOUS MARCUS, THANKS!!!!!! I JUST MADE THIS!!!😃😃😃👍👍👍
Perfect for the Holidays.
I LOVE this chocolate - reminds me of Eiskonfekt that I discovered when I lived in Germany in the early 80's :) the way it melts in your mouth!
I have a question about the carob. I bought some raw carob from Loverawfoods and it smells and tastes super peppery! I was super disappointed in the taste but am not sure whether that is just because it is raw (in the past I used carob and it was probably roasted - I wasn't paying much attention to raw/roasted at that time). A couple of weeks ago atcha raw food potluck we hosted, one of our guests seemed to think that not all carob powder is the same - like some is indeed peppery and used for flavoring meat dishes! Are you able to throw any light on this? What brand of carob do you use?
Happy Thanksgiving to you both! I am thankful to have such inspiring folk like you in my life (even though you don't know me!)
Reeses is my favorite choc treat.. thank you thank you thank you
You two are so fun ! This is so delicious !
oh my goodness thank you for the recipe :) the marzipan looks awesome, I can't wait to try it out. I subscribed too :) have a great day.
Sayj Trivedy 💚💐💜💜
Love it Markus! Will be making these asap.. Keep the vids coming, Big Love to you & Cara from Indonesia! :)
You are so right. New chocolate-of-choice. Like a delicious, expensive, dark truffle. I even made the marzipan which is my other new obsession. Mine did not look as pretty as yours though, the chocolate was SO thick it wouldn't pour. I added a few tablespoons of almond milk to thin it, but didn't want to add more in case it changed everything too much. I had to pat the chocolate into place so it came out looking a bit rough. Tasted amazing though!!!! Should I use a little less than 1 whole cup of cocoa powder? Oh, and what is the difference between cocoa powder and cacoa powder? Thanks for your videos, I'm excited to try all of them! Got to get a dehydrator next so I can make those chips! :)
+Diane Rios As far as I have understood, cacao powder is the raw stuff, cocoa is not :)
+moonytiger thank you! :)
Please show what cook book your using on your new cooking vidoes, i can't wait to make these, Thank you for sharing, till i can order your cook book's.
www.healthycookbook.com
Did use more coconut oil and the products to a T. I will chalk it up to my kitchen...live in Canada. Thanks for your reply.
Delicious!! Thanks for sharing your favourite recipes. What are your thoughts on coconut or palm sugar?
Hi Markus and Cara..... I can't believe I didn't see this video of yours until now !! Can you tell me what the brand name is of the vanilla extract with no alcohol in is please? Another wonderful video..... Thanks so much for all of your inspiration, and much appreciation to you both for your infinite generosity and creativity :)
deliber8cre8tor Frontier non alcohol vanilla
Thank you very kindly.... You're the best !
I'm sharing this videos with my girlfriends! Thank you so much for being giving and showing us how to make this recipe! Feliz Navidad!
Thanks Markus for this wonderful recipe! I'we tried twice but I've got a tasty paste instead of the running chocolate you have shown in the video. Do you have any idea why?
+Silvana Winer The coconut oil must be heated above 75F to be runny like clear water. It also matters what brand of cacao powder and cashew butter you use. Native cacao powder is best and Artisana cashew butter.
Love you guys immensely 💜⚡️💜⚡️🌺⚡️💜✨
Amazing! Thank you for the video
Water fast day4 and I can’t stop watching your recipe videos. Could really go for some chocolate right meow. But it’s a long way to go until then hehe. Practicing willpower!
I am so happy to see you for any new video,because you feed me with life.
I have a uncertainty: cacao I know is the higthest aliment for taking out calcium from body,and the best alternative is carob,is that true ?
I personally prefer to just use carob, especially as carob helps with digestive disorders. You can also make this same recipe with other powers for other flavors, like with just cashew and vanilla for "white chocolate" or with apple sauce, cinnamon, nutmeg and cardamom for a totally different trip.
Does the chocolate need to be stored in the fridge or freezer?
I just made some but changed the carob to 1 cup and cacao to 1/2 cup (as caffeine in the cacao gets too much for my system)....I ended up having to use more coconut oil as the carob must have sucked the oil up more than cacao does. Anyway it is DELICIOUS! And the marzipan divine as well. Thanks so much for bringing treat nirvana into my world;)
yes it needs to stay in freezer to stay hard, hence the name "Freezer Chocolate" :-)
LOL....I don't think it will last very long. BTW Markus...you and Cara have brought fab recipes and huge vegan inspiration into my life. I run retreats on our land down in New Zealand and food is a big part of the experience. Love what you are doing. Am just waiting for an order to arrive from your shop. It's been a long wait but hopefully it has been posted by now. Keep up the great work and sending you both a blast of high frequency energy and love from down under :)))
Its amazing how the other end of the world is affected nowadays by the little things we do
The Holidays are coming get a good start to it.....Be Mindful but tasty.....LOL Have a great day! Thanks Markus.
Thank you ! I can't wait to make this, yummy!
I need to try this! Cleaning my blender does get awful and annoying sometimes.
Thank you Markus .
Great recipe!
What can i use instead of cashew butter, as we don't have it here in Portugal
I am so glad that I found your channel :) Great video and Great recipes. I never thought that it is so easy to make Marzipan at home :)
I love you guys. Cara is so funny licking the spoon and having some chocolate!!! You both make me laugh!!!!! This is a great alternative for children.
We just recent found out your video's and what we already saw .... we love them.
A question: we already make our chocolate for long time now and let it set in the fridge ... why do you put your masterpieces in the freezer?
Freezer chocolate stays harder a bit longer, but fridge is fine
i have been making this for about a year, its so good, i also mix it with protin bar mix from Tony Pantalleresco , mmmmmm good.
hi markus. Lovely video n amazing n clear xplanation. but I couldn't find raw cacao n carob powder. I have hersheys n Cadbury cocoa powder can I still make it
You can find all kinds of raw cacao powder online, and have it shipped to you within days
Thank you so much dearest sweeties💐
You're such an inspiration 🙏😇
Stay Blessings always 🕉💖