Whew, long time no post! The blog has been laying low for a few months due to some major life transitions both in my personal and professional lives. The good news is that during that time, A Body In Motion received a makeover! Please leave feedback below. Now that things have settled down and I have an idea of what direction I'm going in the blog is back on track, and she's offering you chocolate to make up for the lost time. A few months ago, one of my yogis was sharing with me how she makes homemade raw dark chocolate. Being the chocoholic that I am I tried it right away, and I've been making it since...well...since my last blog post. It's so easy and so full of good nutrients that I don't think you can even consider it a treat. In fact, you should probably eat it daily just to be safe!
Raw Dark Chocolate Squares
Prep Time: 5 minutes
Freeze time: 10-15 minutes
Makes: About 4 oz dark chocolate
- 1/3 Cup raw cacao powder (or unsweetened cocoa powder)
- 1/8 Cup coconut oil (let me take this opportunity to encourage organic coconut oil!)
- 1 Tb Raw honey (I like GloryBee raw organic clover honey)
- 2 Tb add ins (optional) I love chopping up nuts or dried fruit for this; today I used cashew pieces. A sprinkle of sea salt also tastes amazing.
- Plastic wrap
Place coconut oil in a glass bowl, and warm the oil by placing the glass bowl in another bowl filled with warm water. Warm the oil just enough to soften it. Stir in cacao, honey, and add-ins.
Scoop the mixture onto a piece of plastic wrap, and fold the plastic over the top of the chocolate, so that it's sandwiched between the two sides of plastic. Smooth out the chocolate to your desired thickness. Place plastic, with choc mixture inside, in freezer.
The good news is that it doesn't take long to freeze this little guy. After about 10 minutes, you can easily peel the plastic off and break your bar into squares. Or eat the whole thing. No judgment here.
Notes/modifications: I like my chocolate reaaaally dark and bitter, so I actually only use about 1/2 Tb honey. Feel free to adjust for desired sweetness. Agave and maple syrup are also yummy alternatives to the honey. I recently tried this recipe with carob powder instead of cacao, and wow...it was tasty! (If you're into carob) Carob is naturally sweeter than cacao, so use less honey or none at all. Also, carob seems to absorb the oil more than cacao does, so adjust by using a little more oil. Enjoy!