For those of you who know me well would know that I’m a self-confessed chocoholic! I can’t actually remember when my addiction started, probably in my early teens or maybe even earlier but chocolate has always been my weakness, even to this day.
However, for the last few years, I have become increasingly aware of the foods that my family and I eat. Although I don’t think I’m fanatical about monitoring everything that I consume as I believe that a balanced diet means also having room for indulgences from time to time, I do try to find healthier alternatives whenever possible.
When I started to pay more attention to the nutritional labels on foods, I discovered just how many ingredients were listed on an average, commercial chocolate bar – many of which, I had no idea what they were! Needless to say, they were full of sugar (as it’s listed as being the main ingredient), and also contain butter, butter fats, and a list of other things that just don’t sound very natural to me. I was on the quest to find a better/healthier chocolate!
I think I have found a winner with this simple 3-ingredient recipe! You will get nothing but the goodness of the cacao beans plus a bit of natural sweetener of your choice. The result is a rich, scrumptious, dark chocolate full of vitamins, minerals, antioxidants that are healthful to your body without any freaky ingredients you don’t recognize!
Having said that, as with anything, it should be consumed in moderation. Even though this is probably the healthiest chocolate you can wrap your mouth around, it is still a caloric-dense food, meaning, it still has around the same number of calories as your average chocolate bar. So be aware that ‘healthy’ does not mean to eat excessively! Still, when you do chomp down this delicious, homemade treat, you can take comfort in knowing that you are treating yourself while nourishing your body at the same time!
This recipe has been adapted from: http://thehealthyfoodie.com/paleo-dark-chocolate-bark-with-almonds-pistachios-and-goji-berries/
3-Ingredient Homemade Dark Chocolate
- 100g raw cacao butter
- 250g raw cacao paste
- ¼ Cup honey, maple syrup, or date paste
- generous pinch of sea salt
- any toppings you may like: E.g. nuts, dried fruits, dried shredded coconut etc.
- any flavouring: E.g. vanilla, peppermint, or almond extracts etc.
- Set up a double boiler and melt the cacao butter and cacao paste, whisking until everything has melted and a smooth liquid forms
- Mix in your favourite sweetener (I do not like my chocolate too sweet, but if you feel that ¼ Cup is not enough, adjust to your taste)
- Mix in any optional ingredients: In the chocolate pictured in this post, I used maple syrup as my sweetener, I also added a pinch of salt, vanilla extract, and chopped pistachios and dried cherries. If you would like to do some decorative patterns on your chocolate later, save about ¼ Cup of the chocolate mixture and place in a small zip-lock bag. If not, simply move on to step 4
- Pour the chocolate mixture either into candy molds or simply pour onto a baking sheet lined with parchment paper (as pictured above)
- If you want to get a bit fancy, you could sprinkle some extra toppings (nuts/dried fruits) on top of the chocolate to make it a bit more visually appealing.
- Place in refrigerator for 15 to 20 mins or until set
- If you want to get all fancy-pants again, take the chocolate mixture sitting in your zip-lock bag, cut a small hole in one of the corners and use it like a piping bag to create patterns over your set chocolate
- Place the chocolate back into the fridge for another 5 to 10 mins until everything has set
- Remove chocolate from candy molds or if using baking sheet, remove the whole sheet of chocolate (picking up from the overhangs of the parchment paper), and place it onto a large chopping board. Roughly chop up chocolate into smaller pieces
- Best kept in an airtight container in the fridge
- Will keep well in the fridge for 1 to 2 weeks
Note: It holds up pretty well at room temperature, however, it does get a little soft after a while, especially on a warm day. So it’s best to keep it in the fridge for longer storage. I personally like the crisper texture it gives when stored in the fridge anyway. =)