This is an easy-to-make chocolate.
No refined sugar.
Plenty of delicious!
I created this recipe quite by chance. I had read that coconut butter can be made simply by blending shredded coconut in a high-speed blender. While enjoying my first batch of coconut butter I thought how nice it would be to add cacao powder the next time.... and voila, my homemade chocolate was born!
3-4 cups shredded UNsweetened coconut
Cocoa butter - I use ~1/4 cup melted
2 Tbsp cocoa/cacao powder - cacao is raw & minimally refined, therefore more nutrient-dense
2 Tbsp carob powder
1 tsp vanilla extract (the real thing)
Cinnamon + cayenne powders, to taste
Peppermint flavour - I use 10 drops pure essential oil
Coconut flakes will 'melt' after a few minutes of blending. It does help to use a Vitamix (faster process) but a standard blender will work as well. The coconut is light and will keep working its way up the sides of the container; you need to keep pushing it down.
Once it is liquified, add melted cocoa butter, vanilla, cacao & carob powders, and optional spices/flavours.
Cocoa butter: the volume you use depends upon how 'coconut-y' you want the chocolate to taste. I prefer more of a chocolate experience vs. macaroon... so I include cocoa butter in this recipe. However, it is not required. Melt the cocoa butter in a double boiler (I simply immerse a glass measuring cup in a small pot of water on stove 'low').
Cinnamon + cayenne is my favourite combo.
Christmas is a good time to use organic peppermint flavour instead.
Pour in to a springform pan. I line it with parchment paper, to make cutting and clean-up easier (have been using same piece for chocolate past several months... reduce/reuse/recycle!)
For thin chocolate, use a larger pan. I like thicker chunks, so I use the smaller pan.
For individual chocolates, use silicone candy/chocolate molds.
Put in fridge to solidify. After ~10minutes, sprinkle top with coarse salt. I recommend Himalayan (pink) or Celtic (grey). This is a good time to also add other superfood boosters, like goji berries, cacao nibs, berries, pumpkin seeds, etc.
Once solid (couple of hours) remove from spring-form pan and cut with strong knife.
Store in refrigerator; chocolate is not stable at room temperature.