Making HOMEMADE CHOCOLATE is super simple and this recipe only requires 3 INGREDIENTS you likely already have in your kitchen pantry:
VIRGIN COCONUT OIL + CACOA POWDER + PURE MAPLE SYRUP
All you have to do is gently melt the coconut oil then mix in cacao powder and pure maple syrup until well combined. DONE!
Now you may be wondering WHY?
Why make homemade chocolate at home when you can just as easily buy chocolate from the store like “regular” people do? And the answer is yes, you can buy the store-bought stuff, however most chocolate brands contain a ton of sugar as well as artificial ingredients and that nasty high fructose corn syrup! You can look for a quality brand of organic chocolate, although you better be prepared to spend top dollar!
This is also such a great activity for the kids and they’ll be begging to lick the spoon when you’re done! You control the ingredients and desired sweetness and I love that you can easily make this #keto, #paleo or #lowcarb by switching out the maple syrup for your sweetener of choice.
QUESTION: “But I only have regular coconut oil and cocoa powder – can I use those instead?”
At the end of the day we’re making CHOCOLATE which is meant to be a treat. So go ahead and use what you have on hand and feel good about being able to make chocolate from scratch with only 3 ingredients and the ability to control the amount of sweetness to your liking!
What is the difference between VIRGIN COCONUT OIL and REFINED COCONUT OIL?
VIRGIN (unrefined) COCONUT OIL is generally made from fresh coconut meat then cold pressed into coconut milk where the oil is separated out of that milk. This is why virgin coconut oil has a pronounced coconut scent and coconut flavour. REFINED coconut oil is made from dried coconut meat and is usually deodorized under high heat and filtered through bleaching clay which serves to bleach the oil and remove any impurities. Harsh chemicals may be used during the refining process and be careful for brands that have additives like partially-hydrogenated fats (a type of trans fat that is man-made). A subtle reminder on the importance of READING LABELS!
Virgin coconut oil maintains much of the coconuts natural nutritional value including polyphenols, anti-inflammatory and antioxidant benefits which is why I prefer to use virgin coconut oil in no-bake recipes like this one or when I am looking for that extra coconut-y flavour.
If you prefer your chocolate have a neutral taste go ahead and use a good quality brand of coconut oil that has been refined (via steam) and not deodorized or bleached or contains any additives.
What is the difference between Raw Cacao and Regular Cocoa?
COCOA powder is the name given to the ground cacao beans that have been roasted or heat treated before being turned into powder. Be careful as some bands of cocoa may be chemically treated.
CACAO is the name given to the raw stuff which hasn’t been heat treated and maintains much of the benefits that cacao is known to offer such as phenylethylamine (“PEA”), which is known for elevating our mood, to support energy and give us that ‘feel good’ factor we crave! Cacao is also full of antioxidants, essential fatty acids, fiber, vitamins and minerals. Read more about the benefits of raw cacao here >> CHOCOLATE CHIA SEED PUDDING.
Did you know that CACAO is said to be one of the best food sources of magnesium? Magnesium is so important for the health of our brain, nervous system as well as supporting strong bones and teeth.
Making HOMEMADE CHOCOLATE using quality ingredients can be a delicious treat and also beneficial to our health in many ways.
To make approximately 1 CUP of HOMEMADE CHOCOLATE start by melting ½ cup of coconut oil over a very low heat. You want to just melt the oil (not cook it) so that it maintains all of the beneficial properties. You can also choose to melt the coconut oil in a glass bowl over hot water. Once melted remove from the heat and add in ½ cup of cacao powder and 3 Tbsps. pure maple syrup and mix until well combined. You can add more or less maple syrup depending on your desired level of sweetness. You can also substitute with any sweetener of choice – just remember that you can always add more, so go slow when adding in your sweetener.
Now you are ready to get creative and make some delicious chocolate treats like the ones below made with dates and natural peanut butter then covered in homemade chocolate! Or simply pour your homemade chocolate into molds or make your very own delicious chocolate bark by mixing in dried fruit or nuts then spreading out on a parchment lined baking sheet and allow to harden in the fridge or freezer. The possibilities are endless!
Please be sure and TAG @guidedwellnessbyangela with all of your delicious creations using this homemade chocolate recipe!
Guided Wellness Tip: To make homemade chocolate chucks simply make a batch of homemade chocolate and pour onto a baking sheet (or cake pan) lined with parchment paper. Once hardened cut or break up into chucks, big or small you decide. Keep these stored in the freezer and pull them out once you are ready to add them to your recipe – to avoid melting. These are perfect to add in place of store-bought chocolate chucks for your smoothie bowls, cookies and cakes!