This is super easy to make and you only really need 3 ingredients.:
2) a fat that solidifies
3) and something to sweeten.
Whip this together and be eating your own healthy, delicious chocolate in minutes. Making your own chocolate is a zillion times better than most options available to buy, especially the big brand commercial chocolates.
- Line a baking tray with parchment paper (or get out your chocolate moulds if using).
- If using partially or all cacao butter, grind it down to a rough crumble or chop into small bits so it is easy to melt. If yours is already in small bits or ‘buttons’, then that should be fine.
- Gently melt cacao butter and/or coconut oil (in double boiler or other method) on very low heat until it is a liquid. If using a dry/granulated sugar such as coconut or rapadura sugar, add it when melting the fat to help melt it down.
- If using maple syrup or coconut syrup, add it to the melted cacao butter/coconut oil, along with cocoa/cacao, remove from heat, add vanilla and pinch salt and mix well. If it is not incorporating smoothly by hand, mix gently in a blender, food processor, Thermomix, etc.
- If using nuts or other ‘fillers’, spread these even across the baking tray or moulds. I often use chopped and whole nuts/seeds and small pieces of dried fruit, or soaked and dried buckwheat.
- Pour melted chocolate evenly across tray/moulds.
- Pop into the freezer to solidify.
- Break into shards when done.
- You can easily increase or decrease the sweetness to your tastes. Similarly, you could add a little more or less cacao powder to make it more/less chocolatey.
- If you use coconut oil, just be aware that this chocolate will melt more easily so you’ll need to keep it in the fridge.
- Try a dollop of ghee added in place of a small amount of the cacao/coconut oil for added delicousness and medicinal Ayurvedic goodness.
- You could use honey if you really want to, but I don’t recommend heating honey. It is a natural product with many healthy properties in its original state. Maple syrup, on the other hand, is made by heating so this won’t hurt it. This also does work with the dry sugars, but they may not dissolve entirely, so it changes the texture a bit (but still tastes good!).
- I also don’t recommend rice malt syrup. In my opinion, this product is too highly processed.
*Recipe inspired by Quirky Cooking ‘basic raw dark chocolate’ and slightly altered.
Any comments or questions, just pop them below!
Your in health,