I talked last week about Samhain being the Autumn Cross Quarter Festival, a time for celebrating the changing season and the coming of winter – the Celtic New Year. So I was interested to find out how Halloween has evolved to be a time of celebrating with sweet treats.
It was believed that at the New Year, the realms of the living and the dead would overlap, allowing the souls to walk again on the earth. So it was traditional to dress up to fool the spirits that we were one of them. In the Middle Ages, people used to dress up as spirits and go door to door asking for songs and prayers on behalf of the dead. This was called ‘souling’. This eventually led to asking for treats such as fruit. In the 19th Century, ‘souling’ had changed to ‘guising’ in the UK, where children would perform a song in exchange for a treat. Then in the early 20th Century, the practice made it’s way over to North America where it eventually became Trick or Treating. By the 1920s, fruit made way for confectionery, and by the 1980s, the practice of trick or treating had made it’s way back to the UK from North America. (The Tradition of Trick or Treating – TodayIFoundOut.com)
So now we’ve had a little history lesson, I think it’s time for a treat! It’s been ages since I’ve made raw chocolate and it really is so delicious. It’s very rich and creamy, and you only need a little bit for a big chocolatey hit. It also happens to be dairy free, refined sugar free, and vegan.
100g Cacao Butter
6 tbsp Cacao Powder
4 tbsp Agave Syrup
1 tsp Vanilla Powder
Halloween Moulds (I got mine from Lidl)
Melt the cacao butter in a pyrex jug over a pan of hot water, on a medium heat.
When the butter has completely melted, add the cacao powder, agave syrup, and vanilla powder. Stir until completely combined. Pour the chocolate mixture into your moulds and pop into the fridge for a couple of hours.
Then, remove the chocolates from the moulds, spray liberally with gold lustre, and really treat your trick or treaters! (And remember to enjoy a few yourself too!)
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