Saturday, March 31, 2012

Decadent Coconut Oil Chocolate

First, I didn't measure anything here except the powdered sugar(sort of). You should do this to taste and make adjustments accordingly. Sorry no pics, camera batteries are dead.

Coconut oil
Cocoa powder
vanilla or maple extract
powdered sugar
chia seeds
foil or waxed paper

Mix about 1/2 cup to 2/3 cup coconut oil with 4-5 tablespoons cocoa powder. When its well combined, add a few squirts of liquid stevia, or powder to taste. Add a tiny glug of vanilla or maple extract, whichever you prefer, and maybe some cinnamon. We liked this taste but the stevia had enough of a bitter edge that I decided to try 1 tablespoon of powdered sugar in the mix. It helped tremendously and I wouldn't recommend leaving it out. I think it even made the texture better!

Stir in about 2 tablespoons of chia seeds and about 1/2 cup nuts of your choice, toasted or not, chopped small but not too fine. I used sunflower seeds because they were handy and I did not chop them. It starts getting harder to mix at this point! Taste to see if it needs adjusting. Taste again. Lay out a square of foil or waxed paper and plop all of the chocolate onto it, stop sampling! Working in small circular movements, spread it out little by little with the back of a large spoon(not wooden, it sticks too bad) until its about 1/4th inch thick. Mine made about a 10-inch diameter pancake.

Transfer the paper/foil onto a cookie sheet or a plate and freeze for about 30 minutes before eating. Keep this in the freezer until its gone. It breaks off quite easily and melts very fast!