Healthy-ish Chocolate. Yes please!

Food
August 13, 2013 / By / , , , , / Comments Off

I don’t know about you, but when I see the words ‘easy’, ‘homemade’ and ‘chocolate’ in the same sentence I get pretty darn excited! So, you can imagine my excitement when I stumbled across PrimallyInspired.com’s recipe for easy, healthy, homemade dark chocolate! Without further ado — the recipe (adapted from Primally Inspired)!

truffles before

Mmmm… homemade chocolate…

Easy, Healthy, Homemade Chocolate

  • 1/4 cup cocoa powder 
  • 1/4 cup + 1 tbs coconut oil, softened
  • 1 1/2 tbs pure maple syrup
  • 1 tsp pure vanilla extract
  • 1/2 tsp pure almond extract
  • sea salt to taste

(the maple syrup, salt, almond and vanilla extracts are all based on personal taste, so make it your own!) 🙂

Combine all the ingredients in a small, microwave-safe bowl and stir until well mixed and smooth. I have been microwaving my chocolate 10 seconds at a time to reach my desired, pourable, consistency. Pour into a container of your choosing and leave it bare or top with whatever your heart desires! I have been favoring unsweetened shredded coconut, chopped almonds and a very light dusting of sea salt. Mmmm… Freeze until hardened – about 30 minutes. Store the chocolate in the fridge.

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Notes from Kelly at PrimallyInspired.com:

I came up with this based on my personal taste tests: 1 T honey = about 85% dark chocolate 1 1/2 T honey = about 73% dark chocolate 2 T honey = about 60% dark chocolate

You can also pour the chocolate into candy molds to make chocolate candy, you can put the chocolate into a cake decorator (or plastic bag with the edge cut off) and pipe out chocolate chips or you can pour the chocolate into wax or parchment paper and make bars.

Skip the refined cocoa powders like dutch processed. Yes, the dutch processed versions taste great, but the refining chemical process removes the healthy antioxidants. Instead opt for cocoa powders that are labeled natural or unprocessed – these are your best, healthiest option and are abundantly filled with healthy antioxidants.

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But WAIT, there’s MORE! — Chocolate Peanut Butter Truffles!!!

truffles after

Peanut Butter Truffles

When chocolate is involved, I tend to get creative… Cue the Chocolate Peanut Butter Truffles! 😀 Obviously this isn’t an original idea, but I’m certainly no Betty Crocker, so I was pretty proud of myself for blindly attempting this! I will share the very simple ingredients with you, but I haven’t perfected the texture just yet, so I’ll hold off on the amounts until I get it figured out.

  • coconut flour
  • creamy salted peanut butter*
  • maple syrup
  • coconut oil

*I found that the creamier the better, and feel free to warm it up a bit to make it even smoother.

Mush (that’s a technical term) together all the ingredients listed above until they are well combined. Roll the mixture into balls and place them on a cookie sheet lined with wax or parchment paper and then into the freezer until chilled (I dunno… maybe 15 minutes). Once chilled, remove them from the freezer and dip them into a bowl of the chocolate listed above. I do about three coats, so dip, put back in the freezer for 10, dip, put back in the… you get the idea. Lastly, I sprinkled mine with unsweetened shredded coconut (because I’m obsessed with coconuts), you can do whatever you’d like!

I’ve been messing around with 1:1 ratio of coconut flour to peanut butter and about 1 1/2 tbs of maple syrup and about 1 tsp of coconut oil, but the last time I made it the texture was a bit grainy. Perhaps I need a smoother peanut butter… or maybe less coconut flour… I don’t know. I DO know, however, that I will continue to try out different combinations until I find the perfect one!

I’ll keep you updated!

Peace, love and chocolate!

 

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