Make your own CHOCOLATE

Posted on

Make your own CHOCOLATE…what!!! I love chocolate but I know that white processed sugar is the devil. So delightfully delicious and addictive (we refer to it as “the other white powder”). I can let it go except with chocolate and chocolate chips. You can buy the bars but WOAH expensive. So I have been working on making my own. This is a great recipe that everyone testing it loves (and there have been some real flops). It is also so versatile and easy. Enjoy your antioxidants!

Chocolate:

1/4 c EACH coconut oil, as a solid, not pre-melted and cocoa butter, as a solid, not pre-melted (I promise it’s worth it to invest in the cocoa butter)

1/2 c cocoa powder (raw like Holy Kakow is best or the highest quality brand, I have used the Trader Joes though and YUM)

3 Tbl of maple syrup or any other natural sweetener. Play with this amount and adjust the sweetness to your liking. This amount was I would say equivalent to a 70% cocoa content bar.

2 tsp vanilla extract

1/4 tsp salt

 

Directions:

1) Melt the oils.

2) Add the remaining ingredients and spread on a parchment lined cookie sheet.

3) Let it set in the fridge. Store in an airtight container in fridge. Lasts for weeks.

 

 

 

 


Chocolate Pudding Pie

Posted on

Speaks for itself…Rich, creamy, nutty, chocolaty and a touch salty. This is similar to the ice cream recipe I posted earlier. So if you liked that one, but the chill in the air wants something warmer, this is a great option. You can play with the flavor, extracts, spices, milks and nuts. I referred you back to last Wednesday’s Raw Pie Crust blog but you can use whatever crust you like. Yum!

Chocolate Pudding Pie

1 can coconut milk

1 1/3 cup on almond milk, unsweetened

3 Tbl arrowroot powder

1/2 tsp salt

1/3- 1/2 c agave, maple syrup or honey

1/4 raw cocoa powder. If you are using the regular cocoa powder double this and check the flavor. I have the trader joes and I had to triple it to get the flavor I wanted. Taste along the way.

1) Make your Raw Pie Crust. Put in fridge while making the filling.

2) Take 1/2 c of the milk and whisk in the arrowroot. Set aside.

3) Put the remaining milk and other ingredients in a sauce pan. Cook over medium to high heat, stirring constantly, until the whole mixture come to a boil. Whisk in the arrowroot mixture in until it thicken. This will happen pretty fast. Add your extracts (vanilla, hazelnut, mint and any spices you  might like)

4) Pour into pie crust, cover and chill for 2-3 hours until cool and set. Top with Rice Whip or homemade Coconut Whip Cream, fruit, etc.,. Or just eat it plain. It’s so good.