Chocolate, without sugar, homemade…

Posted by sheddingoldme on July 21st, 2009 |Filed Under Uncategorized |

Anyone try it?????? Here I go on one of my health kicks. I love chocolate! I havent had it in forever neither. I really miss some goodies. Yet even though I dont want to have the sugar involved Im sure I can find away around that. So maybe some homemade chocolate take out sugar in recipe insert some stevia maybe some nuts? It sounds good. Now only if it tastes that way. We’ll find out. I wont be able to experiment til after trip but im looking forward to it.

How to Make Chocolate: The Basic Ingredients

 

5 tablespoons of virgin coconut oil
5 tablespoons of unsweetened cocoa powder
5 tablespoons of finely grated coconut
1 to 2 tablespoons of sugar (stevia) (see notes below)
1 pinch of salt

Optional Ingredients

 

If you have natural vanilla extract, a few drops are a wonderful addition.
a pinch of powdered cayenne pepper
whole, chopped, or ground walnuts, almonds, Brazil nuts, cashews, hazelnuts, sunflower seeds, etc.
fresh mint
raisins or other chopped dried fruit

Use your imagination to add to this list!

How to Make Chocolate: The Preparation

Mix (by hand) the cocoa powder with virgin coconut oil until thoroughly blended. (My wife was amazed at how well and quickly the cocoa blends with the coconut oil, since cocoa is not instant and doesn’t blend with most liquids unless the liquid is hot.) Add the rest of the ingredients and mix well.

Place the mixture in either a mold or a tray approximately 3 inches by 6 inches, though this can vary depending on how thick you want it—and what size tray you have available! Pat it down as evenly as possible. You can also use an ice cube tray or individual molds to make separate bonbons.

After filling the tray, place your natural, healthy, homemade chocolate in the refrigerator. If you are making a bar, after about ten minutes in the fridge, you may want to score it to make it easier to break into nice little symmetrical bite-sized pieces once it’s hardened.

Leave the chocolate in the fridge until almost ready to serve if room temperature is over 24-25°C (76°F), since this is virgin coconut oil’s melting point. If it is cold where you are and the room temperature is cooler than this, refrigeration is not necessary (unless you want to keep it out of sight to make it last longer!)

You may need to investigate a little to find a good grated coconut to use in your natural healthy homemade chocolate. Most commercial grated
 coconut contains preservatives, humidifiers, and white sugar. One option is to buy a mature coconut, crack it open, and grate it yourself.
The downside of this is the time and work it takes to break the coconut, separate the meat from the shell, and grate it. If you do have time,
though, and are so inclined, fresh grated coconut is the best!

 


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