Homemade Chocolate Recipe

By now I’m sure you’ve all caught on about my love of chocolate and seriously dangerous sweet tooth… well… It’s back guys. Once again, mere days after of the chocolate binge which will now be formally known as the incident of ’17, (which left my hands absolutely destroyed thanks to my friend, Eczema) I found myself once again plauged with the burning desire for chocolate.

Except for the incident of ’17, I’ve spent over a month (going on two!) without chocolates and sweets…Don’t judge me guys, that’s a long time for a sweets addict! I already gave up my dear ice cream, what more do you want from me!?

As with the incident of ’17, I spent days mentally fighting off my sweet tooth. I did everything in my power to hold it off -from bribing it with assortments of fruits to down right ignoring it. Of couse, it remained. It wanted chocolate, and nothing less. However, not wanting to repeat my terrible mistake I figured there must be something I could do to get my sweet tooth to lay off.

Knowing I absolutely can’t have dairy, I began a rather short playtime in the kitchen. As long as it kinda tasted like chocolate, I was golden. I‘ve got no shame guys; I got so excited about this chocolate recipe AND the fact that I could actually eat something chocolately that I was literally stuffing my face. I got carried away and absolutely COVERED. My shirt, my hair, my face. All of it! 

For a visual I kinda looked….exactly like this:

No Regrets.

So if the chocolate bug’s gotten to you too, turn up “Sweet Dreams (Are Made Of This)” by Eurythmics and let’s just get right into it!

Choco - La - Ti -Da

  • 1 cup of 100% Cocoa powder
  • 1/2 cup of Coconut milk
  • 1/3 cup of  Maple syrup or honey
  • 1 tsp of Vanilla extract
  • 1/4 tsp of Himalayan pink salt (or any sea salt)

 

In a small bowl mix, whisk all ingredients together.

Pour into chocolate bar molds, cover with a layer of plastic wrap and place in the fridge for 30 minutes. Break apart the chocolate and enjoy!

Or

Line a bread pan with parchment paper and pour the chocolate mixture into the pan. Cover pan with plastic wrap and place in the fridge for 30 minutes. Slice into bite sized chunks and enjoy!

Or (what I personally did)

If you’re old school like me fill a saucepan with 2 inches of water and place a glass bowl inside. Turn the burner to medium-low heat. Pour chocolate mixture in the glass bowl and stir occasionally.

If you’re not old school, and actually have a fondue pot – use that!

Slice up your favorite fruits and enjoy a quick fondue enough to satisfy any tough craving. Plus, you’re eating fruit so that makes it kinda okay…right?

NOTE: Just a heads up -this chocolate definitely has more of a darker, bittersweet flavor rather than the sweet milk chocolate!

Dont Stop There

What you can add to your chocolate is pretty much endless (although I admit I’ve never tried adding this to a fondue mixture, but who knows, maybe it’s fantastic!). Try adding some or all of the following to your homemade chocolate for some added love:

  • Shredded coconut
  • Chopped nuts (peanuts, almonds, ect)
  • Cinnamon
  • Rasins/Crasins
  • Pumpkin seeds/Sunflower seeds
  • Crushed Pretzels

So there we have it, the answer to my prayers: Chocolate without dairy. Now with a satisfied sweet tooth, I’ll be able to get on with my life for at least a couple more days before the monster craving comes back. Hope you found the answers to your prayers and enjoyed this as much as I did!

Health & Happiness,

Savannah