Basic Dark, Cacao Chocolate Recipe
In my former life, pre-age 37, when I was a sugar-holic, I loved milk chocolate but was not a huge fan of dark chocolate. But, oh how times have changed.
They say when purchasing dark chocolate in stores, look for percent of cacao to be 70% or above, so you reap more of the health benefits. Cacao is true chocolate, and by itself is actually bitter, but high in antioxidants.
When I make chocolates, or chocolate ice cream, I sometimes add a mixture of both raw cacao and raw carob powder. Carob seems to be a bit sweeter than cacao.
But regardless, when making any type of chocolate dessert, we often add a sweetener, such as raw honey, dates, coconut nectar, maple syrup, or even a banana.
The basic chocolate recipe below can be taken in many directions … meaning you can add nuts, raisins, coconut, nut butter, or whatever you want to try. Some of my favorite chocolates are versions of Nestle Crunch, Chocolate Covered Raisins, and Mounds. But of course, all healthier versions than the originals.
Easy, Simple Chocolate Recipe
Equipment Needed: No special equipment needed (if you have a dehydrator, it can be used to warm oils, but not required)
Yield: Approximately 30 chocolates, depending upon the size of molds used, and whether you fill them to the top or not.
- 1 1/4 cups raw cacao powder (sifted to remove lumps) (Or 3/4 cups cacao and 1/2 cup raw carob powder (sifted to remove lumps).
- 1/4 cup raw cashew butter (my personal choice is Artisana Raw Cashew butter – rich and creamy, which adds a creamy smooth texture to chocolate)
- 1/4 cup pure maple syrup, raw honey, or coconut nectar (Note: these are to be at room temperature)
- 1/4 cup coconut oil (warm to clear liquid – if solid place in dehydrator to melt or carefully warm over stove, being careful not to over heat)
- 1/4 cup cacao butter (warmed to clear liquid – place in dehydrator to melt or carefully warm over stove, being careful not to over heat)
- 1 1/2 teaspoons of vanilla extract
- Pinch of Himalayan salt
Note: if you do not have cacao butter, use more coconut oil in its place, or better yet, use coconut butter in its place. Cacao butter and coconut butter holds up better than coconut oil at room temperature or warmer temps. Regardless, warm temperatures will cause the chocolates to begin melting in your hands, unlike the chemical coated ones I grew up eating!
NOTE: if you are transitioning through my Break UP with Sugar Program, Phase 1, substitute the honey or maple syrup with coconut butter. You will reduce the sugar impact and still have a wonderful treat. You can also sweeten it up with a few drops of stevia or monk fruit.
1. If coconut oil is not in a liquid state, place in dehydrator or warm in pan over stove. Melt cacao butter in same manner. A dehydrator is wonderful for warming and melting these oils because you have no need of worry about heating them at too high of temperature. When warming over stove top, use lowest setting and have a watchful eye.
Note: if using maple syrup, and you keep it in refrigerator, take it out and warm it. It must be at room temperature or slightly warmer, otherwise it will work against the chocolate, causing it to harden up and not stay fluid before you have a chance to put it in the molds.
2. Place your molds/small paper cups on counter top ready to be filled … you can use silicon molds, small paper candy cups, or other molds of choice.
3. Place cacao powder in a large mixing bowl.
4. Add to mixing bowl other ingredients: salt, vanilla extract, sweetener of choice, cashew butter, coconut oil and cacao butter, and mix well.
5. Spoon into molds. Place molds in freezer for 20 minutes or longer, then store in sealed container in refrigerator. Chocolates will last for up to 1 month. Yeah right, how bout maybe 1 week at tops … I dare you to just eat one. Hey, these are healthy chocolates, indulge and treat yourself to a second, or like me, sometimes thirds. But they are rich and satisfying, a little goes a long way.
Cacao Chocolate Yummy Recipes:
To make the following Chocolate Yummy versions of the following: Click Here
- Chocolate Covered Raisins
- Nestle’s Crunch Bar (using Buck Crunchies)
- Coconut Almond Joy
- Chocolate Covered Nuts
Where to find ingredients – for one stop shopping, delivered to your door step, browse my Amazon store for needed ingredients, such as candy molds, cacao powder or butter, raw carob powder, coconut oil, etc.
Amazon Store – healthy alternatives in one, easy-to-shop location
If you’ve enjoyed this post, Easy, Simple Chocolate Recipe, leave a comment below:
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