recipe with you, I’ve been working on it for quite a few months now and Phil has had

the hard job of testing it for me.

His even tried of making it a few times and so that he can definitely verified that it’s

an easy recipe and he eats an often lot of it so I think it’s pretty good and what

it is, is some homemade chocolate.

I often make it with carob powder instead of cocoa powder so I sometimes call it caroblate

but however you do it, it’s delicious, it’s easy and it’s really nice to have a treat

you can make for yourself so you don’t have to go out and buy a chocolate bar if your

concerned about the chemicals, preservatives, whatever else they might put in there.

This is totally natural, there are only three ingredients and if you want the details on

the amounts you can head over to HealthyVeganRecipes.net, I’ll post it all for you there but let’s

get started making this.

So, as a base I’m gonna use coconut oil which is a great fat to use especially for

chocolate because it’s going to solidify. So right now you can see it’s a solid and

what your gonna do is start by taking some of it, putting it in a pot on low heat and

melting it down to a liquid.

This is not by the way a low fat treat or even a low sugar treat really. You can find

lots of recipes on my site for low fat cookies, low sugar cookies but this one sometimes you

just need something that’s a little more fun right?

And it’s really impressive for people when you want to show them that yeah you eat healthy

but you eat some really delicious stuff too so sometimes you just gotta go for it.

So while that coconut oil is melting, you can get your pan ready and I use a loaf pan

just like a regular bread loaf pan and lined it with parchment paper. This way when you

get the chocolate set, you can lift it out really easily and then break it and it will

be a nice bar.

So I find this size is good for the amounts that I have in the recipe. I like to leave

some extra room with the paper so that when it’s done I can wrap the chocolate up, put

it in a bag and keep it.

But you can do this with a muffin tin if you want, little individual chocolates or any

other type of container will work. This is just the one that I have, a mould will really

be cool if you have like a shape mould but lining it is important because again you can

lift it out really easily otherwise I guess you can put some coconut oil on there as well.

So leave the coconut oil on just a low heat until it’s fully melted and clear. What

this does is it helps the other ingredients mix in better so you don’t need to use as

much oil. If you use it as a solid you need a ton more in order to mix this stuff in.

Alright! So other ingredients we’ve got cocoa or carob powder. Just dump that right

on in and some sugar, now I’m using some unrefined cane sugar that I’ve ground up

so that it’s lot more fine and powdery than when it comes to me.

I kind of like it actually a little bit chunky but if you’re using cocoa powder, cocoa

does not have any natural sugar on it where carob does so when I use carob I can leave

the sugar a bit chunkier and use less of it but if I’m using cocoa powder you really

want the sugar to be finely ground and using the unrefined sugar so much better than white

sugar. Less effect on your blood sugar swings.

Not to mention that there are some nutrients in the unrefined sugar, not ton but some and

definitely more than in white sugar.

So get that stirred so that it’s fully blended and then you just gonna pour right into whatever

pan or mould you are using. Alright! There’s my beautiful little pond of chocolate so perfect

you can see the reflection.

So you just put this in the fridge and it will set. You can put it in as a plain or

what I really love to do is put things in my chocolate so it’s like a kind of bark.

So right here I got some brazil nuts that I chopped up and if you sprinkle them on top

so pretty and so delicious.

So get those sprinkled in there, another one I love is dried cranberries with chopped almonds.

Yum!

Phil actually he was growing hot peppers in his garden this year so he did a bunch of

chocolates with hot peppers and he wanted me to tell you all that everyone in the house

loved it except for me. I’m not just a hot pepper person.

Alright! What I’m gonna throw in here as well are some toasted coconuts, just coz you

know we need a little bit of fat with our fat right.

Now, you know something I loved about this chocolate is that even though there is sugar

and fat in here, you know exactly what you are eating so you tend not to over indulge,

at least not all of the time.

So that’s all there is to it. Now all you have to do is play the waiting game, put that

chocolate into the fridge and you gotta wait till its set and depending on how cold you

fridge is that can take anywhere from twenty minutes to half an hour, somewhere in that

range and then you get to enjoy it.

And I have a bunch that I made earlier that I can show you and so like I said I like the

parchment paper to wrap it in and then this one is with almonds and cranberries so you

keep this on a fridge if it’s warm out. In the winter you don’t need to but coconut

oil melting point is 24 degrees Celsius so if it’s warm out it will melt. Just a warning!

Really impressive thing to do with this is to break off a piece and put it into a little

bowl of banana ice cream, mango ice cream maybe, very impressive.

So there you go, for those of you who really just needs a chocolate fix this is sometimes

the only way to cure it.

So I’m always looking for other things to put in my chocolate that looks pretty and

taste good so I love to know what kinds of things you like, what’s your favourite toppings

are? Let me know by leaving a comment and you can get the recipe again over at HealthyVeganRecipes.net

and I will see you guys next time.