Chocolate makes everything better: a great movie, a bad day, a nasty breakup.
Are you with me or are you with me?
Dark chocolate with a high cacao content is also a nutritious treat as it is packed with healthy antioxidants. But finding pure dark chocolate without any unnecessary additives can be a real struggle.
This is why I like to make my own chocolate.
I always keep a stash in the fridge, and delve into it almost daily – totally without guilt! In fact, I am doing my body a favor when I eat my homemade chocolate. It is raw, gluten-free, and dairy-free. Each of its ingredients are packed with nutritional goodness, and the coconut oil and coconut butter even help speed up my metabolism. What could be sweeter?
Best yet, the recipe is super simple and extremely quick.
What you will need:
- 1 cup powdered cacao (Click here to purchase. Click here to learn the health benefits of cacao and understand the difference between cacao and cocoa.)
- 1/3 cup of organic virgin coconut oil (Click here to purchase)
- 1 tablespoon of organic raw coconut butter (Click here to purchase)
- 4 tablespoons of raw honey (Click here to purchase. Click here to read about the health benefits of raw honey.)
- Some sort of mold into which to pour your chocolate (I use these star-shaped silicone molds as well as these silicone ice-cube trays – they making removing the chocolate a breeze. You may also use a pan lined with wax or parchment paper.)
If your raw honey or coconut oil is solid (coconut oil has a melting point of 76°F, so if you keep your house cool, it will likely be soft but solid), put them into a glass oven-safe bowl or measuring cup (such as Pyrex), and place it in pot filled with shallow, boiling water (do not let the water get into the bowl or cup containing the honey and/or coconut oil). Mix the coconut oil and/or honey until melted, and then pour it into a mixing bowl with the other ingredients. Mix all of the ingredients until smooth and consistent. Transfer the chocolate into your molds, and place in the freezer for 5-10 minutes to cool and set. After 5-10 minutes, pop the chocolates out of the molds and enjoy!
Since coconut oil has a low melting point, I suggest keeping your chocolates in the refrigerator.
One of the best parts about this recipe is its adaptability! You can use it to make any sort of chocolate-covered goodie you want (I love these salty, sweet & crunchy superfood snack bites). It is a great way to get more superfoods (goji berries, hemp seeds, chia seeds, etc.) into your diet, and definitely into children’s diets! Trust me, they won’t be complaining.