I love raisinettes. We always had them around our house growing up because my Mom loved them, too. Rob and I went on vacation with his family recently. I spent a week preparing raw meals to bring with us when Rob asked if I could whip up some raisinettes. “Raisinettes?” I thought. Turns out, Rob’s Mom loves them, too.
Ingredients
1/2 cup raw cacao powder
1/4 cup coconut oil
1/4 to 1/2 cup agave
3+ cups raisins
If the coconut oil is thick, begin by working it in a bowl with a fork or whisk. Alternatively, it can be placed in a dehydrator for 15-20 minutes so that it loosens up. Thoroughly mix the cacao powder in with the coconut oil. Add agave to taste, less if you prefer darker chocolate, more if you prefer a “milk chocolate.” Finally, mix in raisins. Cover a baking sheet or two plates with saran wrap. Spread chocolate covered raisins onto saran wrap in a single layer. Place the raisinettes in the refrigerator or freezer for at least half an hour to allow chocolate to set. Pull the saran wrap off the the plates or baking sheet to collect the raisinettes. They should be stored in the refrigerator–if there are any left.
October 16th, 2009 at 7:05 pm
I love Raisinettes! Off to the kitchen I go……
October 30th, 2009 at 10:51 am
I like deese. I was surprised at how much they tasted like the real thing.
November 17th, 2009 at 2:03 pm
At first I made these with carob powder by mistake and thought because it was raw cacao it must taste “funny”. Needless to say, after 3 more attempts I realized my bag said “carob”. I’ve since made them with cacao and have already gone through an entire bag. Thanks for the recipe.
January 19th, 2010 at 12:45 pm
Thanks, helpful information. Helped me write some articles on goji berries. Added your website to my bookmarks.