Nichole, the author of Hopecentric.com, inspired my family to seek real food for wellness and healing. Her journey to healing her daughter from FPIES using the GAP protocol was instrumental in converting our family from the standard American (SAD) diet to consuming organic foods, free-range meats and natural probiotics found in ferments such as kombucha, and saurkraut. Just by example and seeing their journey of healing I knew that foods have medicinal qualities to support our body's natural immune response.
However, I didn't want my kids to feel deprived of the treats and sweets their classmates and friends were consuming. She helped me 'solve' the problem by sharing this easy to make chocolate recipe on facebook many years ago.
Her simple Facebook post said "equal parts coconut oil, cocoa, and honey. freeze. fast and easy for those emergency chocolate needs."
My jaw dropped. "Seriously!? I can feed my kids chocolate and not feel guilty!" After that revelation I knew that we would not only survive going against the standard American diet - we would THRIVE!
This chocolate is so easy and quick to make. Super kid-friendly (in fact my kids make it for us!) Its made without dairy, sugar or processed ingredients. With just three main clean and straightforward ingredients and only 1 minute or 2 to freeze – this homemade, raw vegan freezer chocolate is complete in under 8 minutes! For those who need to measure here's a similar recipe you can adjust to your taste.
We get our ingredients from THRIVE Market. You can purchase them from AMAZON and often you can find them at the local markets in the health food section.
- - 6 tablespoons raw organic Cacao Powder (Learn about the difference between Cacao vs. Cocoa)
- - 5 tablespoons extra virgin cold-pressed organic Coconut Oil
- - 3 tablespoons of your preferred raw organic sweetener of choice such as coconut sugar, coconut nectar, black strap molasses, or No Bee Honee made from apples, stevia or a sugar-free blend with xylitol
1. First, melt the coconut oil in a small saucepan until it's a liquid
2. Scoop the tablespoons of cacao powder in a small bowl or cup and add in your sweetener of choice.
3. Once the oil is melted, pour it inside the dry mixture of cacao powder and sweetener of your preferred liking.
Mix the ingredients together until a smooth, thin-thick consistency, and there are no cacao powder chunks. If the consistency is too thick, simply add in more melted coconut oil and stir well.
4. Once ready, simply pour the chocolate mixture into cookie cutters or chocolate bar molds to form chocolate. (Tip: be sure to spread melted coconut oil at the bottom and sides of the molds or cookie cutters so it's easier for the chocolate to come out once frozen later).
5. Place in freezer and freeze for 5 minutes, until firm/frozen. Enjoy!
- Add a pinch of Pink Himalayan Sea Salt to help bring out the sweetness.
- those transitioning off refined sugar might find a bit of extra sweetness in a pinch of organic stevia
Nichole shares with her readers this great tip:
"It melts pretty fast. If you mix in a nut butter or coconut butter it stays solid longer. I use it for PB cups. The best one I ever made was just sticking chopped up raspberries in and mixing through. Uh yum!"
- If the mixture is too thick, add more melted coconut oil and stir well.
- Alternatively, you can make white chocolate by melting cacao butter into a liquid and adding in whichever sweetener of choice you want. Place in cookie cutters or inside molds and freeze until firm/frozen for 5 minutes. Enjoy your chocolate creations!
- If you wanted to make dark chocolate, use black strap molasses and a bit of stevia as your sweetener. That will make it taste a lot like dark chocolate!
Instructions provided by rawveganlivingblog.com
HFI readers can get 25% off their first purchase at Thrive Market. We order much of our pantry items from Thrive and love their prices, customer service and variety of foods for healthy living!