Agave Syrup. Raw Suggestions Please :)

I got some agave syrup and I am not sure how to use it. At the suggestion of someone on another forum I mixed it with some raw cocoa beans that I ground and coconut butter and then stuck it in the freezer hoping it would come out like chocolate...well it didn't. It tastes awful!
How can I make raw chocolate that resembles the processed chocolate I love so much? Also any other uses for agave syrup would be greatlet appreciated!

 

agave syrup is best used in green, white, or herbal tea. also in drinks..so koolaid, etc. I wouldn't ever use it for cooking unless you've got a shitload of it....its sweetness is very mild compared to sugar.

 

hey
to make a raw cacao bar you need coconut oil and or raw cacao butter(chocolate oil), cacao powder(or really fine fresh coffee ground cacao nibs), and then agave+salt.... i melt the oils very slowly but some people say you can dehydrate it... since they are both stable tropical oils that are used to heat where they grow, i think it is okay to simmer them. then mix in the cacao powder, salt, maybe some cinnamon or ginger, agave, and stir well, and dump them into molds to freeze.

if you use enough agave, it should all be at the bottom of the bars when you take them out of the freezer in like 15 minutes, and it should be like a layered chocolate that is really amazing. it takes a while to get a real good hang of this, like how much cacao powder you should use per oil ratio, and all that... but making your own chocolate bars is a really fun thing to learn how to do.

i like agave in smoothies a lot also. it makes things sweeter with less agave than say honey...a couple tablespoons of agave will sweeten a cacao shake that would normally need like 5 tablespoons of honey...it is not as medicinal as a really good raw honey, but it wont throw your blood sugar out of whack and give you a sugar high+crash, so its a good thing to have.

 

That is such a great idea! I have raw cocoa nibs and a coffee grinder so I'll pick up some coconut oil tommorow.
Thank you

 

I have a 24 ounce bottle. It seemed way sweeter than sugar to me, even sweeter than honey.

I like my tea unsweetened and don't drink koolaid or anything like that. I'm going to try making my own chocolate that sounds pretty kick ass with some ground ginger in it and some crystalized ginger on top.