Healthy Homemade Dark Chocolate

photo (50)

I have to thank my friend Lissa Rankin for inspiring this one. We had dinner at her house and she served us the most amazing chocolate for dessert. She is an amazing cook that doesn’t really follow recipes so I asked her for the ingredients and went to town discovering how to make it on my own. The important thing in this recipe is the cacao butter as it allows the chocolate to be solid at room temperature. I like to make a batch and just keep it in the freezer and nibble on it if and when I want a piece because while it is better than recipes that only use coconut oils (for texture), it will still get your hands a little dirty 🙂

Healthy Homemade Dark Chocolate
 
Cook time
Total time
 
Serves: 8-10
Ingredients
  • ¼ cup coconut oil
  • ½ cup cacao butter
  • ½ tsp vanilla
  • 1.5 cups raw cacao powder
  • ¼ cup agave nectar (can use honey or maple syrup as well)
  • ¼-1/2 cup unsweetened coconut flakes – I like a lot 🙂
  • Sea Salt
Instructions
  1. Place coconut oil and cacao butter in a small sauce pan. Melt to a liquid over low heat.
  2. Remove from heat and mix in vanilla, raw cacao powder, and agave until combined. Then mix in coconut flakes.
  3. Pour in a shallow dish lined with parchment or wax paper. I used a 7×7 baking pan.
  4. Place in freezer for 15 minutes to give it a little time to harden. Remove and sprinkle with sea salt and then freeze for another 10-15 minutes.
  5. Using a sharp knife, cut into triangles – or whatever shape you want!
  6. Serve immediately or keep in freezer and serve later!

 

Comments

  1. Sandra Gillette says

    So do you know the % of cocoa in this recipe? I know my Oncologist suggested to always use about 72% or better. I buy chocolate bars in the organic section of my supermarket that are 76% but I don’t like the 82% it’s to bitter for this dark-chocolate lover. I’m glad to see agave syrup on the list and I would make my own if it has high enough % of cocoa. I have kept my breast cancer in remission for three years now with the Anticancer diet in a book by David Servan-Schreiber MD. I opted out of treatment other than a lumpectomy, but my cancer still went into remission. I use no sweeteners except agave syrup or stevia. No carbs that metabolize into sugars either. High in cruciferous veggies.

  2. admin says

    Hi Sandra,

    I am so happy to hear that you have taken a hold of your health! Good for you!

    So hopefully this isn’t too confusing, but raw cacao is different (and boosts more health benefits) than the cocoa (notice the spelling difference) that you are used to finding in dark chocolate bars you find in the store. Here is a simple article that helps to explain it: http://www.builtlean.com/2012/04/12/raw-chocolate/.

    That being said, % cocoa is determined based off of weight (read more here: http://www.thestoryofchocolate.com/Savor/content.cfm?ItemNumber=3454&navItemNumber=3376) so I do not know the exact % of this recipe as I don’t own a baker’s scale. I do know however, that you are always better off using the raw form of cacao because you are using the beneficial ingredient (the cacao bean) in an unrefined state and in this particular recipe you are only adding in natural forms of sugar (agave) and fat (cacao butter + coconut oil).

    I hope this helps!

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