Packed full of antioxidants, tryptophan, healthy and filling fats, and pure deliciousness, this chocolate is the perfect alternative to shop-bought (and sugar-laden) evil.
You can freeze the mixture in moulds for individual treats, or make one huge slab to cut into bars, pieces, or chunks/chips. I like to chop it into chunks, which I keep in the freezer (in a zip-lock bag) for instant chips to sprinkle on desserts, as well as a quick snack with some nuts.
You can add other flavourings – vanilla, peppermint essence – and crunchy things (like chopped nuts, thread coconut, or seeds), or use to coat balls of peanut butter/ frozen berries. Just make sure to keep this frozen – it doesn’t need defrosting before eating, and melts quickly at room temperature. Not a problem for me, because I eat it all so quickly!
This recipe can be gluten-free, nut-free, egg-free, dairy-free, and vegan.
Makes 1 small block
Preparation time: 5 minutes (plus chilling)
Ingredients:
– 3 Tablespoons melted coconut oil
– 3-5 Tablespoons cocoa powder (depending how bitter you can stand!)
– stevia, dextrose, or rice malt syrup, to taste
Method:
1. Mix together all ingredients together until smooth, taste, and adjust. Pour into a small loaf tin lined with baking paper and freeze until hard. Alternatively, use chocolate moulds.
2. Chop into small chunks/ chips, and store in a zip-lock bag (or container) in the freezer. Enjoy! 🙂