The Best (& healthiest) Chocolate!

September 13, 2019

I LOVE chocolate & my site has many different ideas for making and creating. A friend recently sent me a recipe by Quirky Cooking that used cacao butter as the base! It’s such a good, healthy fat & I was eager to try it. This recipe is inspired by that!

It’s full of healthy fats for long, sustaining energy. The sweetener used is raw honey, but use whichever one you prefer. Add the ingredients you & your family love and make it your own. And when you have the ingredients, it takes very little time to prep. The danger is if you can manage to stop eating it!

fyi leave out the nuts and nut butter if there are allergies. Refer to the notes section with more info. Enjoy!

The best (& healthiest) chocolate!

Preparation: 10 minutes

Freezer: 30 minutes or fridge for 1 hour

Ingredients:

1 cup or 250g cacao butter, chopped finely
1/2 cup or 125g nut butter * (see below for nut allergies)
1/2 cup or 100g raw, unfiltered honey (or to taste) or your preferred sweetener. Erythritol or Xylitol are good sugar free substitutes.
1 tsp vanilla powder
2 – 3 Tbsp cacao powder or 40g (depending on how dark you like it)!
a pinch of good quality sea salt
1 Tbsp coconut oil
1 cup of your favourite nuts, roughly chopped
1/4 cup dried blueberries or naturally sweetened cranberries, cherries or prunes roughly chopped (optional)

Directions:

Melt the cacao butter on a low heat in a saucepan, it will take approx. 5 minutes.
While the cacao butter is melting, line a baking tin with baking paper.
Add all the other ingredients into the pan, except the chopped nuts and dried fruit if using, and mix thoroughly.
When mixed well, gently fold in the remaining ingredients.
Pour into the lined baking tin and place in the fridge or freezer to set.
When set, roughly cut into bite sized pieces, place into a container and keep in the fridge.

Note:

If you enjoy a peppermint or orange flavour, add 2 drops of therapeutic peppermint or wild orange oil, for a minty or orangey chocolate!
Or add 1/2 cup desiccated coconut for a coconut rough flavour.
For nut allergies, leave the nut butter & nuts out. Add 2 Tbsp of coconut oil in place of the nut butter.

Inspired by Jo Whitton at Quirky Cooking.

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