Thursday, August 21, 2014

Homemade Chocolate, Quick and Easy to Make

Calling all chocoholics!  I've got a dream recipe for you!

Would you like chocolate that is healthy, metabolism boosting, and you can make at home in only a few minutes with 3 ingredients!?

If you said "yes" then have I got the perfect recipe for you!

This recipe is based on the this peanut butter cups recipe from Reboot with Joe, with some modifications.  It tastes more like dark chocolate than milk chocolate, but I've given it to many friends and they've all loved it!

To make the chocolate more nutritious try subbing the cocoa for cacao.  Cacao is the raw unprocessed version of cocoa.  It tastes the same but is way healthier for you. 

 Cacao is loaded with antioxidants (even more than wine) which fight off free radicals from damaging your cells, and it's a great source of magnesium which many people are deficient in.  The flavonoids can help your body process nitric oxide which can improve blood flow, can help improve heart health and lower blood pressure, and increase blood flow to the brain.

Coconut oil has lauric acid which has been shown to lower bad cholesterol and increase good cholesterol, kills the bacteria that causes heart disease, stomach ulcers and stomach cancer, is anti viral, and is metabolism boosting! (source

Real maple syrup is full of antioxidants and minerals.  I recommend grade B which has more minerals than grade A, however both have healthy benefits.

Homemade Chocolate

1/2 cup of cocoa, or cacao powder
1/4 cup of coconut oil
1/4 (generous 1/4) cup of maple syrup 
1 tsp. alcohol free vanilla extract (optional)
Almond slivers (optional)

If your coconut oil is hard then warm it over low heat just until it's a liquid.  Mix the cocoa powder and maple syrup in with the coconut oil, then stir till well mixed.  If you're adding vanilla extract, which gives the chocolate a fudgyer flavor, add it now.  It needs to be alcohol free because alcohol doesn't freeze.

Pour the chocolate mixture onto a pan that is covered in parchment paper or wax paper.  The size of the pan will determine the thickness of your chocolate.  I usually make mine about a 1/4 inch thick.

If you're using almonds sprinkle them on to the chocolate.  Put the pan of chocolate into the freezer for at least 1/2 an hour. If there is any leftover chocolate it will need to be kept in the freezer.

Eat and enjoy! 

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