It is a truth universally acknowledged that a woman in
need of comfort/ celebration/ stress/ anxiety reduction/ sadness alleviated/ insert as
applicable, must be in want of some chocolate? Seriously, Jane Austen missed a trick with this line!
Stripping away the disproportionately overwhelming quantities of sugar, dairy, vegetable fats and emulsifiers in standard commercial 'chocolate' bars reveals a food bearing little resemblance to the average Cadburys confection. What's left really is the cocoa (butter and mass).
I love chocolate but not the sickly sweet stuff that brings me out in hives (dairy) and chronic stomach cramps (sugar) as well as major swings in insulin sensitivity. Step forward to mass applause my chocolate covered knight in shining armour....
Quick note: the 'bottoms' of the chocolates (ie the part at the bottom of the mould) always looks glossier and darker than the top, hence the lovely dark chocolates when they are inverted from proper chocolate moulds. Probably related to the cold air of the fridge reacting with the fat in the coconut oil at the exposed surface. The other thing is that carob seems to yield a darker colour than cacao - just saying.
Guilt-free Chocolate
Grain-free, Gluten-free, Dairy-free, Refined Sugar-free, Nut-free (unless you choose to add them!)
Makes 12-14, depending on size of moulds
Ingredients:
5 (level) tbsp (approx 75ml and 75g) coconut oil, melted
4 (level) tbsp carob powder (for AIP), or raw cacao powder (yields a different flavour and colour)
1/2 tbsp cinnamon
1/2 tsp vanilla extract
pinch of sea salt
optional: 2 tsp honey or 1/8 tsp stevia powder
optional extras for decorating: nuts and/ or dried fruit of choice - I used lavender petals + sea salt, goji berries + coconut, pistachios + cacao nibs
Instructions:
1. In a warm bowl, mix together melted coconut oil with cacao/ carob powder, cinnamon, vanilla, salt, honey/ stevia (if using) until well combined and smooth.
2. Spoon 1tbsp of the chocolate into silicone chocolate moulds.
3. If using, top each chocolate with a sprinkle of salt and any nuts/ fruit of choice.
4. Place in fridge for 15 minutes or until set.
5. Remove from silicone moulds and store in fridge or freezer.
 |
| Guilt-free Chocolate (using Carob) |
Stripping away the disproportionately overwhelming quantities of sugar, dairy, vegetable fats and emulsifiers in standard commercial 'chocolate' bars reveals a food bearing little resemblance to the average Cadburys confection. What's left really is the cocoa (butter and mass).
I love chocolate but not the sickly sweet stuff that brings me out in hives (dairy) and chronic stomach cramps (sugar) as well as major swings in insulin sensitivity. Step forward to mass applause my chocolate covered knight in shining armour....
Quick note: the 'bottoms' of the chocolates (ie the part at the bottom of the mould) always looks glossier and darker than the top, hence the lovely dark chocolates when they are inverted from proper chocolate moulds. Probably related to the cold air of the fridge reacting with the fat in the coconut oil at the exposed surface. The other thing is that carob seems to yield a darker colour than cacao - just saying.
Guilt-free Chocolate
Grain-free, Gluten-free, Dairy-free, Refined Sugar-free, Nut-free (unless you choose to add them!)
 |
| Guilt-free Chocolate (using Carob) |
Makes 12-14, depending on size of moulds
Ingredients:
5 (level) tbsp (approx 75ml and 75g) coconut oil, melted
4 (level) tbsp carob powder (for AIP), or raw cacao powder (yields a different flavour and colour)
1/2 tbsp cinnamon
1/2 tsp vanilla extract
pinch of sea salt
optional: 2 tsp honey or 1/8 tsp stevia powder
optional extras for decorating: nuts and/ or dried fruit of choice - I used lavender petals + sea salt, goji berries + coconut, pistachios + cacao nibs
 |
| Guilt-free Chocolate (using Cacao) |
Instructions:
1. In a warm bowl, mix together melted coconut oil with cacao/ carob powder, cinnamon, vanilla, salt, honey/ stevia (if using) until well combined and smooth.
2. Spoon 1tbsp of the chocolate into silicone chocolate moulds.
3. If using, top each chocolate with a sprinkle of salt and any nuts/ fruit of choice.
4. Place in fridge for 15 minutes or until set.
5. Remove from silicone moulds and store in fridge or freezer.
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