Coconut Oil Chocolates Recipe
If you're anything like me, giving up sugar and/or chocolate can be the most difficult part of trying to lead a healthy life and if you feel like you're being deprived of something you love chances are you'll get back into bad habits.
These chocolates will not only ease cravings, they are actually good for you, quick and easy to make (trust me I'm a lazy cook so they'd have to be!). There are just three ingredients; coconut oil, cocoa powder and maple syrup and require no cooking.
This recipe is suitable for those following a Primal lifestyle and I believe those who follow a raw diet too.
Choosing Coconut Oil
This recipe uses coconut oil which is a fantastic addition to any diet and particularly good for those following Primal, Paleo and Whole Food diets. It's great for healing and your motabolism...and if you get some one your hands, just rub it into your skin as it's a wonderful, natural moisturiser.
Coconut oil comes in both refined and unrefined types. I use refined as it's cheaper and has no coconut taste or smell~ not that I don't like the taste but I wanted a really chocolately flavour!
Unrefined, Virgin coconut oil is the best for you, but can be very pricey! As long as the make you buy is not hydrogenated, bleached or refined using chemicals, refined is still very good for you.
Maple Syrup vs Honey
There are many coconut oil recipes out there and most use honey or stevia as a sweetener. Until I get the hang of making my own Stevia extract I won't be using it as the stuff in the shops is highly processed and mixed with other, very harmful substances.
Honey is wonderful stuff! It's a natural healer and tastes heavenly....as long as it's Raw that is. Most shop bought honey is heat treated, which kills off most of the nutrients and makes it not much better than table sugar sadly. Despite living in Kent (also referred to as the garden of England), it is very difficult to find raw, local honey for me! Not only this but honey is heavy and easily leads to separation when the chocolates are setting.
Maple Syrup on the other hand is much thinner, so mixes easier and still has many healthy qualities such as being high in potassium...as long as it's pure maple syrup and not a processed impostor of course!
These are of course still forms of sugar, but if you take into account there's only 2 tablespoons in the whole batch and the chocolates are rich enough that one or two will satify cravings sugar intake will be minimal.
- 3.75oz / 105g Coconut Oil
- 0.75 oz/ 20g Cocoa Powder
- 2 Tablespoons Maple Syrup
- Gently melt coconut oil. I found the best way is to place a jub in a cup half full of freshly boiled water. The more you heat it, the more nutrients are killed...on this note, do not microwave!
- Add cocoa powder and maple syrup and whisk well for 5 minutes at least.
- Pour into a sweet mold (silicon molds work well) and place in freezer immediately (fridge also works but risks the mixture separating)
- Once set, turn out of mold and keep in an air tight container in the fridge or freezer. Alas! These chocolates are not suitable for traveling, unless you live in a very cold country as they melt easily!