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.
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!