“I’ve never met a chocolate I didn’t like.”
Delicious chocolates are so easy to make at home, and taste soooo much better than the store bought varieties, you’re going to wonder why you’ve never made them before. Today, I give you a basic chocolate recipe that you can jazz up with added flavors. It’s like having a candy store in your very own home, but one that’s good for you!
If you’re curious about chocolate and where it fits on a healing diet, I wrote an article last week that delved into its history, science, pros and cons. Today’s base recipe is made with natural cocoa powder, raw honey and unrefined coconut oil, all healing foods in their own right. You won’t find any soy lecithin, refined sugar or artificial additives here.
Adding the flavors is the fun part. During my experiments, I discovered just about everything tastes good with chocolate. I’ve listed my favorite infusions below, but feel free to experiment with other flavors, too.
inspired by a recipe from the Coconut Mama
6 Tbsp. coconut oil
Flavor infusion (see below)
½ tsp. vanilla
2-3 Tbsp. raw honey (to taste)
6 Tbsp. natural cocoa powder
sea salt (sprinkle at end)
- Lavender: 1/2 Tbsp. dried lavender blossoms, or 1-1/2 Tbsp. fresh lavender blossoms
- Orange: zest of 1 orange (use a vegetable peeler to zest large strips)
- Mint: 2 large sprigs of fresh mint
- Ginger: 1 inch piece of ginger, peeled and diced
- Plain: these chocolates also taste delicious with no flavor infusion
I use this heart-shaped silicone mold, and this recipe makes 3/4 cup of melted chocolate, which is just enough to fill the mold. If you don’t have a candy mold, you can double the recipe and pour the chocolate onto a silicone or parchment lined cookie sheet. I’ve made it both ways and I like the texture better of the molded chocolates, but both methods work.
- In a small saucepan, melt the coconut oil over low heat.
- Add the flavor infusion and remove from heat. Cover the pan and allow to steep 30 minutes.
- Strain the flavoring from the oil and return oil to saucepan. Warm the oil again over low heat, and add the vanilla and honey. Stir to blend.
- Add the cocoa and stir until it dissolves. Turn off heat.
- If you are using a flexible candy mold, place it on a plate or cookie sheet, for stability. Pour chocolate into a glass measuring cup, stir it again, and then pour into your candy mold. If you don’t have a candy mold, pour the chocolate directly from the pan onto a parchment/silpat lined cookie sheet.
- Sprinkle lightly with sea salt, and put in freezer for 2 hours.
- Pop the chocolates out of the mold, or if you’re using the cookie sheet method, break the chocolate into bite-sized pieces.
- Store your chocolates in an airtight container in the fridge. (They’ll melt at room temperature.)
Homemade chocolates are allowed in moderation on the core version of the paleo autoimmune protocol. The Paleo Approach version of the AIP recommends eliminating chocolate temporarily, and then reintroducing it in its pure form when you’re ready (any time after 30 days). This recipe is perfect for that reintroduction.
This post is linked to the following blog carnivals:
Whole Food Friday, Allergy-Friendly Lunchbox, Simple Meals Friday, Natural Living Monday, Make Your Own Monday, Fat Tuesday, Healthy Tuesday, Hearth & Soul Hop, Traditional Tuesday, Whole Foods Wednesday, Wildcrafting Wednesday, Real Food Wednesday, Allergy-Free Wednesday, Gluten-Free Wednesday, Waste Not Want Not Wednesday, Wellness Wednesday, Thank Your Body Thursday, Tasty Traditions, Simple Lives Thursday, Pennywise Platter Thursday, Sunday School, Paleo Rodeo,