Homemade Healthy Chocolate (Hooray!)
My life changed when I discovered this recipe, I kid you not! I have a major after-dinner sweet tooth, and struggled with how to satisfy that craving healthily. Thanks to this recipe, I get to have dessert every night! I can honestly say I have probably eaten more than a half-pound of this stuff (on more than one occasion) and NOT felt bad. As a bonus, it's fatty base helps keep my metabolism on a slow burn all night long, so I'm sleeping well and not waking up hungry. It is SO simple to make that there is no reason not to keep the freezer stocked!
The base recipe contains only three ingredients: 1 cup of coconut oil, 1 cup (give or take) of plain cocoa powder, and a 1/4 cup (give or take) of maple syrup or honey.
Once you have the hang of the basic recipe, you can play around with all sorts of mix-ins! These are a few of our favorites! I've also tried chocolate-covered coffee beans (awesome!) and raisins (not bad).
Today I got some help from my two favorite chocoholics! Coconut oil is solid at room temperature, so to begin, you need to melt it to liquid (about 15 seconds in the microwave should do, more if needed). We almost always add peanut butter to our chocolate, and any nut butter that you add should go in to melt with the coconut oil.
Next add the cocoa powder. I recommend 1 cup of cocoa to 1 cup of coconut oil, but this takes some eye-balling. Your mixture should be slightly thinner than cake batter. The thicker it is, the more bitter it will be.
Next comes the maple syrup. Honey also tastes good, I'm just partial to maple. I use about 1/4 cup, but you can use more or less depending on your taste. This will thicken the mixture a bit.
For crunch, we really like to add some raw cacao nibs and raw shredded coconut. This is also where you can play around with flavor... You can add peppermint extract, vanilla extract, whole almonds, whatever floats your boat!
Pour the mixture onto a foil-lined baking sheet. DO NOT pour it directly on the sheet, you'll never get it off! Place the sheet in the freezer for at least an hour, and then break off a piece and enjoy! This does need to be kept in the fridge or freezer. The cold coconut oil is what keeps it solid, and it will turn to soup if warm.