Make your own healthy chocolate, it’s easy!
If you love dark chocolate, then you’ve got to give this healthy chocolate recipe a try!
I discovered how easy it is to make your own chocolate a few years ago, and it’s a lot healthier too.
Chocolate is a treat that I’ve always enjoyed, but it’s even better when you make it yourself and you know exactly what’s in it.
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Can chocolate really be good for you?
A little bit of good quality dark chocolate on a regular basis is good for you (see facts below). Save the milk chocolate for an every now and then treat.
Quality and quantity are key factors, as with everything you eat.
Remember though, just because something’s good for you, that doesn’t mean you should eat it in large amounts!
Some facts about dark chocolate
- The cocoa bean has been around for centuries, ancient civilisations like the Incas, Aztecs and Mayans used cocoa beans to make bitter chocolately drinks.
- To make cacao nibs, the shell is removed from the cocoa bean and the beans are fermented, dried and roasted.
- Raw cacao powder is high in fibre and is a good source of protein, iron, magnesium, phosphorous, manganese and copper – but don’t confuse it with drinking chocolate or cocoa powder which can contain sugar and other additives.
- Cacao powder and cacao nibs are great to use when cooking, baking and making raw treats.
- And don’t forget smoothies, protein shakes and brekkie bowls – you can add a teaspoon of cacao powder or throw in a handful of cacao nibs for a delicious chocolatey flavour and an extra anti-oxidant boost.
- It seems that chocolate really can cheer you up as it raises seratonin levels in the brain and it contains phenyl ethyl amine that acts as a mood elevator.
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This healthy chocolate recipe uses just three simple base ingredients:
- cacao powder
- coconut oil or coconut butter
- honey, maple syrup, or rice malt syrup
Then you add your favourite fillings, like nuts, dried fruit or coconut, to make delicious chocolate that’s good for you too.
You don’t even need chocolate moulds to make your own healthy chocolates, an ice cube tray will do the job just as well.
Dark chocolate clusters: a delicious variation
One of my favourite variations is chocolate clusters with nuts and sea salt.
I’ve been using almonds or cashews, but use your own favourite. Goji berries are great too!
How to make these healthy chocolate snacks:
Mix up the basic chocolate recipe (see below), then stir 1/2 cup of chopped nuts into the chocolate mixture.
Put the bowl in the fridge for about 30 minutes, until the chocolate is just firm.
Remove the chocolate mixture from the fridge, and place small spoonfuls onto a baking tray lined with baking paper.
Sprinkle lightly with sea salt and then freeze the clusters for at least 2-3 hours, until they’re firm.
For an indulgent home made special occasion treat, you have to make my EASY CHOCOLATE TRUFFLES.
I also recommend giving these CHOCOLATE CAKE MUFFINS a try. They taste amazing and they’re made with healthier ingredients.
Have a scroll through this post for more EASY CHOCOLATE TREAT recipes.
I’ve got lots more HEALTHY SNACKING IDEAS for you in this post too.
Now let’s get to the chocolate recipe!
3 INGREDIENT HEALTHY CHOCOLATE
- ¼ cup coconut oil or coconut butter
- ⅓ cup raw cacao powder
- ¼ cup rice malt syrup, honey or pure maple syrup
- Chopped nuts
- Dried berries/fruit
- Shredded or desiccated coconut
- Sea Salt
- You can use chocolate moulds, but it's not absolutely necessary. An ice cube tray or silicone min muffin tray work just as well.
- Gently warm the coconut oil/butter and rice malt syrup in a small saucepan over a low heat, or in a small bowl in the microwave.
- Stir until they are well mixed; this should only take a minute or two.
- Remove from the heat and stir in the cacao powder so that all of the ingredients are well combined.
- Pour the mixture into the tray or moulds until they're almost full. Sprinkle in your choice of toppings and put into the freezer for 3 or 4 hours.
**NUTRITIONAL INFORMATION IS ESTIMATED AND SHOULD ONLY BE USED AS A GUIDE.
Read more about WHY CALORIE COUNTING ISN'T AN EXACT SCIENCE
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