I make my own sugar (fructose) free chocolate. This real raw chocolate recipe uses only nourishing, whole ingredients. It takes minutes to make, my kids LOVE it, I can consume it without guilt (happens often) and I find it simply satisfying! It’s quite funny, my kids think my chocolate is a really indulgent, special treat! Well, it is, but unbeknown to them, it’s also very healthy.
There are a couple of versions I make (and then a couple of versions within those versions)! By now, you know how I love my versions? Anyway, today I’m just going to keep it simple and show you a couple of basic combinations.
Raw cacao butter is the fat pressed at low temperatures from the cacao bean. It has an amazing aroma and makes a chocolate that doesn’t melt quite as quickly as chocolate made with coconut oil. It is however quite expensive and the blocks need to be chopped up or shaved to melt, whereas the coconut oil melts easily (in summer it will be a liquid anyway). You can find out more about the health benefits of coconut oil here.
You can make this chocolate with either one, or, a combination of the two. They all form an antioxidant rich, very nutritious and delicious chocolate.
Take a look at the variations (below the main recipe) for suggestions to alter the recipe to suit your specific dietary requirements.
If you’re looking to save money across pantry items such as nuts, seeds, flours and meals, I personally shop at The Wholefood Collective – great whole foods at heavily discounted prices (all home delivered), click HERE to take a look.
This is a simple way to make healthy raw chocolate. It's as good as the processed kind.
- 200 grams (1 cup) raw cacao butter or raw, extra virgin coconut oil (or a combination of 100gram of each), melted
- 30 grams (¼ cup) cacao powder
- 2-4 tablespoons sweetener (honey, maple syrup or rice malt syrup) you can adjust the sweetness to your taste
Simply melt the cacao butter or coconut oil over a very low heat, either in a small pot or Thermomix (temp 50, speed 1) until just melted.
Add the cacao powder and rice syrup, mix until well combined*. Pour into chocolate moulds or mini cupcake baking cups.
Place in the freezer immediately to set. Once set, keep in an airtight container in either the fridge or freezer.
* A few people have had issues with the rice syrup and base fat not combining completely. If this is the case, try mixing with a stick blender or whipping it up in a blender just before pouring into a mould and get it into the freezer to set asap!
Because both coconut oil and cacao butter melt when exposed to even a little heat, these always need to be kept cold. So, unfortunately, they are no good for picnics or lunch boxes (unless packed against an ice pack).
Choose cacao butter rather than coconut oil.
Choose rice malt syrup as your sweetener.
Roasted nuts are delicious set into this raw chocolate.
Enjoy and please let me know what you think by posting a comment below. Who'd have thought chocolate could be so very healthy?