Yes, Bloggy friends, it’s a chocolate so good for you, that you can eat it regularly, and guilt free.
You can! Honest! 
I have to thank my Mama ♥ for this new addiction recipe: she is a great experimenter!
Now.. before we go any further, I must preface this with saying I am a heavy Lindt dark chocolate user. If you’re a milk chocolate fan, you may want to try some of the tamer recipes out there using condensed milk to sweeten. Or you could play around with this one and add more sweetener than I have.
I regularly use coconut oil and am happy with that taste, but if you and coconut oil are not well acquainted, try it with mostly butter first. It won’t be as good for you (don’t get me raving on the benefits of coconut oil!) but you can build up to it.
Here’s the list of so-spanking-good-for-you ingredients that even your weirdest, most alternate, sugar hatin’ , barley green eatin’, homeschooling friends won’t grimace at.
Ready?
3/4 cup honey ( I use raw.. because it’s good for you! But any honey with a mild taste will do.)
stevia to taste (it’s not necessary: you can add more honey, but stevia adds a big punch of sweetness with zero calories. AND it contains nothing artificial. It’s a herb. 
)
125 grams butter
1/2 cup coconut oil (now remember… if you don’t normally use it, add a couple of tablespoons, and make the rest of the measurement up with extra butter.)
1/2 cup cacao powder (you can use more if you want a more chocolately taste, and this friends, is the beauty of this recipe: the amount of times you have to taste test it while making. Glory!)
Almond meal. I used 125 grams, but you could add more. It gives the mixture body, and almonds are yummy.
Mix the whole lot together. There is no need to warm it, even, if room temperature has your coconut oil runny and your butter soft. If it’s cold, or you are impatient, then warm in a double boiler enough that you can blend the ingredients. It doesn’t need to cook in any way, it’s only necessary to make the ingredients blend.
And now for the fun part… (um… that would be more taste testing! 
)
Here you add whatever grabs your fancy. I *adore* peanut butter. So, if I have it on hand, I add great wads of peanut butter to the mix. Oh, but not that stuff you buy in the supermarket that has no taste. If you go to the health food shop (unless you are a REAL die-hard homeschooler and have your own super juicer that makes nut butters.. or you can just go to the health food shop as I do) they will grind it fresh while you wait, to the texture you specify.
Toasted, flaked almonds tossed in at the end are great, too.
What is truly, ruly, delectable if you have no peanut butter, is throwing a large handful of macadamias into your food processor and adding those along with macadamia halves, to your glorious, chocolately, experiment. Then…taste, of course! You know, just to make sure there isn’t something else it needs…
You could try shredded coconut, dried fruit, any kind of nuts you fancy.
When you’re all done, pour it into a greased tray or Pyrex dish to set in the fridge. The texture will depend on what your ingredient choices were, and it will come out more like a fudge than a hard commercial chocolate. If it is not perfect for you, if it needs more sweetening, or less sweetening, or to have more texture, melt it down in a double boiler (or a bowl over hot water) until it is liquid again, and adjust!
Friends, experiment with me!
Apr 18, 2012 @ 00:35:04
Dear Mrs BB,
I’m laughing here… (apart from the fact it is 12:30am and I need to be up and milking in 5.5 hours time before I go to work!)..I ate almost a complete box of GuyLian chocolates last night for dinner… are you telling me that I could make this recipe and eat it all without feeling the slightest tinge of guilt?
Hmm… may just have to make it and see how much of a sugar addict I really am!
I’ll let you know.
Bye for now,
Heidi
Apr 18, 2012 @ 09:03:16
Ahhhh, Heidi girl, you are JUST the person this kind of experiment is good for. The reason I am so enamoured with this recipe is that I regularly do eat chocolate for a meal (or two) in a day, and this way I know I am getting the anti-oxidant properties of chocolate, with the anti-viral/anti-bacterial immune building properties of coconut oil, and the vitamin A in butter, and the anti-bacterial properties of honey and the so good for you things in nuts and …. It’s a regular nutritional grand ball of good for you. All without the sugar. And what’s more, it is very satisfying. You don’t actually need to eat the whole lot in one go.
Now.. on the issue of youngest siblings, I would like to remind you, dear heart, that without the truly important, (however overlooked, taken for granted and neglected) Middle Children of the world, there would BE no youngest children. Just saying…
Apr 18, 2012 @ 15:41:54
Oh yes. Peanut butter would be great. Or what about some of that hazelnut butter from the health food store. Nutella. Yum.
Apr 18, 2012 @ 22:31:48
Jeanne, you can really get hazelnut butter? Delight, delight! I will be hunting for it. Back in the day when I bought Nutella (pre children!) my nutella never made it to bread.
Apr 18, 2012 @ 22:06:09
Oh. my. goodness. Yuck! Give me salad for breakfast, but never chocolate.
Apr 18, 2012 @ 22:06:43
(The recipe sounds divine, but having it for a meal does not!)
Apr 18, 2012 @ 22:34:08
Ooooh, You never have chocolate for brekker? I’ve heard people like that exist, but I thought it was just a rumour!
By all means eat your porridge first. You can save the chocolate for elevenses.
Apr 19, 2012 @ 13:14:05
Oh, not porridge either! I much prefer left over dinner or, as above, salad!
And no, I rarely eat chocolate. Sometimes I like a binge, but more often I prefer cheese and olives and salami and gherkins and pickled onions….
Apr 20, 2012 @ 09:00:41
Mmm, I’m with you on the porridge. The girls eat it a lot, but the single most popular breakky here would have to be left over roast veggies. Cheese and olives rate pretty high, too. You can keep the gherkins!
Apr 18, 2012 @ 23:10:52
yum yum
…
sadly, i don’t have the patience to make all this
…
your using coconut oil surprised me
it’s commonly used in these parts, but it’s a more basic extract, so it has a very coco-nutty flavor, which is not particularly to my liking…
we do use the coconut in other ways, which i find more appealing
ex: http://tamilnadurecipes.com/2010/07/30/coconut-burfi-barfi-recipe/
Apr 19, 2012 @ 09:15:05
Thanks for the link, Vimal! You have given me a great idea (will have to tell you off here!)
I use coconut oil to make popcorn, and have it in hot milk with honey instead of breakfast (when there’s no chocolate left
) and use it on my hair and skin.
I know you probably haven’t made that recipe yourself, but if your Ma has, can you please ask her if it has to be fresh coconut, or if I can use grated dried? (Because fresh coconut is a little harder to get).
Ta!
Apr 21, 2012 @ 23:04:02
i think you can used the grated dried one…
as the recipe says you can use grated unsweetened coconut.
You use it to make popcorn and have it with milk…
Interesting…
Apr 23, 2012 @ 10:55:08
Thanks, Vimsy, the good thing is that no one here will know what it should taste like, so if it’s even mildly yum with the dried, it will be all good.
Apr 20, 2012 @ 20:19:34
Mrs BB, sounds delish, and I think I could eat it for brekky. Would it work with no butter and all coconut oil do you think? Thinking non dairy here. I normally eat eggs for brek, and I reckon bacon would compete quite highlly with choc, don’t you think? But, of course we could always have BOTH.Well, yes, of course we would…..
that you share your chocolate with us, though!
I’ll also be hunting for that hazelnut butter, Jeanne!
A dear friend of mine gave me a Stevia plant and it is so yummy. You can just pop a leaf or two into your tea, etc and there you have it – sweetness without guilt.
Mrs BB, your posts are becoming further and further apart. I think we miss you, well, I do anyway. I’m sure glad that when you do pop in here
Joel xx
Apr 21, 2012 @ 14:40:24
Joel says: “I think we miss you, well, I do anyway.”
ME TOO!! (I check almost every day)
Apr 23, 2012 @ 11:36:33
Thank you, Sweet girl!
Apr 23, 2012 @ 11:32:42
Joel, I have made it with all coconut oil. And I like it like that, but if you don’t normally eat coconut oil, it could be a little overpowering.
As for bacon AND chocolate… of course!! Only the timid, on presentation of two good things, consider it an “either/or” scenario!
A stevia plant! Joel, I’m jealous! Oh. Actually. I would be if that weren’t such an un-Above Rubies response to your news. Um.. what I meant really was, How lovely! Yes, that’s what I meant!
I wonder if they would grow here… must look into that.
Joel! I miss you all too! This year I’ve taken on new responsibilities working with Drug Arm, taken up an instrument, and decided about a month into both that it must have been some kind of temporary insanity to make those decisions.
On top of that, the more fun and exciting things that happen with us, and the more experimenting I do in the kitchen, the less time there is to tell you about it!!
But living at this pace can’t last forever if for no other reason that I will eventually crawl under my bed and just not come out…
Apr 23, 2012 @ 18:04:04
Well, if you crawl under your bed, please take your lappy with you, darl
Apr 23, 2012 @ 18:18:51
Aaahh! Laughing!!!
Too funny…
Probably wouldn’t be able to resist…
xx
Apr 27, 2012 @ 00:23:47
Hi Mrs BB,
Well that’s it then, no more excitement from me if it means that it impedes the flow of blogging.
Do you really want me to start to nag you again? Don’t forget how “persistent” I can be!
I’m hoping that a small batch of “good chocolate” will be on offer soon fir taste testing. Should I commence my sugar detox now in preparation?
Also, where would one source a Stevia plant from?
Bye for now,
Heidi
Apr 27, 2012 @ 00:24:49
oops…no I don’t want to taste test “fir” or any other spruce type plant. It should’ve read “for”.
H
Apr 29, 2012 @ 18:31:31
Ha! Funny you! The month’s not up yet!! If I hadn’t mentioned I was blogging you wouldn’t have even nearly suspected I’d have been at it again so quickly. (It’s just that I’ve been experimenting in other ways too, and wanted to share!) As for the chocolate taste testing, I’ve RESISTED making until closer to the day, so that, God willing, there will be a little slither left when you’re up this way next.
The Stevia plant.. I don’t know… I want to check that out too, but this is a girl who takes days to answer blog comments, and weeks to answer email. It could be a long time before I find the stevia plant. But if I do.. I will certainly share!