Already finished that box of Valentine’s Day candy that you may or may not have bought for yourself? Before you stock up on discount candy, ward off cravings with this alternative and see why I almost always have a batch on hand.
Here is my go-to recipe every time I need a chocolate fix….
- 1/2 cup Cacao Powder (100% natural, minimally processed)
- 1/4 cup coconut oil
- 1-2 Tbs. of raw honey (locally made is best!)
- 1/2 tsp. vanilla
- Pinch of Sea Salt (optional)
Melt the coconut oil on very low heat. Once melted remove from heat and stir in the Cacao powder and stir until smooth. Next add in the honey and vanilla, continuing to stir.
Line a baking tray (I usually use a Tupperware lid) with parchment paper, and pour melted cacao over it evenly. Let cool in the freezer for several minutes. While it is still somewhat soft, sprinkle sea salt over the top and place chocolate back into the freezer until completely set up. (~20 more minutes)
Take out and break into chunks and store in the fridge in an air tight container.
The amount of honey you use will ultimately decide the level of “darkness”. I like to use about 1 Tbs. of honey as it still tastes good but a smaller piece will take care of my cravings. I had to start by making it with 2 Tbs. and work down to 1 Tbs. Super dark chocolate is a bit of an acquired taste!
Why is this recipe considered guilt free?
The biggest reason is the lack of processed sugars. Yes, honey is technically a form of sugar, but raw, unprocessed honey has so many benefits including digestive enzymes, anti-viral,bacterial, and fungal properties, and consuming locally grown honey can help ease allergies. Using honey instead of processed, refined sugars isn’t just great for your waistline, it’s also much better for your skin.
Additionally, using cacao opposed to cocoa, this chocolate will have more nutrients including magnesium, fiber, vitamin C, and tons of antioxidants. Even more skin benefits on top of immune and hormone health.
Don’t just swap out this chocolate for store bought, swap out over-processed cocoa for cacao the next time you’re in the baking aisle.