One of my vices when it comes to eating a healthy diet, and I'm sure I'm not alone on this, is having lots and lots of chocolate. The good news is that the cocoa bean chocolate is made from is extremely healthy for you! The bad news is that the dairy and loads of sugar used to make the cocoa taste good usually trumps the benefits the cocoa has. Plus, high quality dark chocolate can be really expensive, especially in the quantities I like to eat it. Here's a quick, simple recipe to making gourmet-tasting chocolate at home without the fillers.
Homemade Chocolate Bars
Tools
Rubber spatula
Baking sheet lined with parchment paper
OR
Muffin tin lined with cupcake liners
OR
Silicone ice cube tray or chocolate mold (if you want to get fancy)
Ingredients
1/8 cup Coconut oil
1/8 cup Cocoa Butter (optional - use same amount of coconut oil if you opt out)
1/2 tsp Vanilla
1 to 2 packets powdered Stevia
1 to 3 tsp Xylitol to taste (optional)
scant 1/2 cup Cocoa powder
pinch of salt
pinch of instant coffee or ground espresso (optional)
Add-Ins
1/2 tsp Mint extract
Almonds
Peanuts
Cacao Nibs
Dried fruit
Peanut butter
Crushed sugar-free hard candy
In a microwave-safe bowl, heat your coconut oil and cocoa butter 1 to 2 minutes or until thoroughly melted. Cocoa butter takes a while to melt, so if after 2 minutes you still have lumps, just whisk the oil with a fork until the lumps disappear. Add in vanilla, salt, coffee, extract (if using) and sweeteners and whisk thoroughly with a fork. Add in cocoa powder and mix with rubber spatula until smooth, making sure you scrape down the sides of the bowl. If your add ins are hard (like almonds) place them evenly in your mold or baking sheet and pour the chocolate over them. Put it in the fridge to solidify, about 1 hour. Break off a piece and enjoy!
For Peanut Butter Cups:
Use the muffin tin and cupcake liners. Pour a small amount of chocolate into the bottom of each cup and pop in the freezer for 5 minutes. Heat about a 1/4 cup of peanut butter in the microwave for 20 seconds to soften. Place a dollop of softened peanut butter in each muffin cup and pour remaining chocolate over the top. Refrigerate for an hour, then enjoy!
For dipped fruit:
Dip fresh fruit in your chocolate before placing on parchment paper, then refrigerate for one hour before eating. You may need to dip your fruit 2 to 3 times depending on how chocolatey you want it to be. Best to enjoy the fruit within 1 to 2 days of dipping. Bonus: Sprinkle nuts on the outside of your fruit after 10 minutes of refrigeration and press into the chocolate for an extra treat.
The xylitol, cocoa butter and espresso all make for a richer and sweeter chocolate experience, but if you're short on ingredients or just prefer to keep it simple you can leave them out. Store your finished chocolate in the fridge to prevent melting, especially if you're skipping the cocoa butter. Enjoy indulging your sweet tooth, and until next time, keep it clean!
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