- 1 cup cocoa powder
- ½ cup coconut oil
- 4 Tbsp. honey
- ½ tsp vanilla
- 3-6 drops liquid stevia (optional)
- In a small, heavy bottomed saucepan over LOW heat, melt coconut oil.
- Add honey and whisk briefly until dissolved.
- Whisk in cocoa powder.
- When you start to see a gloss form, remove from heat and whisk until smooth and glossy.
- Add vanilla and whisk briefly. If chocolate is not sweet enough, add a few drops of liquid stevia to reach desired level of sweetness.
- Spread thinly (about ¼” thickness) on a Silpat and refrigerate. Break into pieces and serve. Alternately, pour into a candy mold, or use in one of the other recipes listed in The Paleo Sweet Tooth.
Whether you’re following a specific diet for weight loss, disease prevention, or because you’re trying to get well from a condition you’ve already acquired, it can be extremely difficult to find pre-packaged comfort foods that aren’t filled with GMO’s, sugar, or a minor ingredient that your body doesn’t tolerate (for instance maltodextrin- a derivative of corn). That’s why I taught myself how to make homemade dark chocolate. I wanted a treat that didn’t leave me feeling like I’d been run over by a truck the next day.
Once I started making my own homemade dark chocolate, I realized just how many treats I could make completely Paleo, totally gluten free, egg free, and even nut free using this one simple recipe as a foundational ingredient. In fact, I came up with so many recipes that I loved, that I decided to combine them into a downloadable e-cookbook, called The Paleo Sweet Tooth, filled with all of my favorite creations.
The Paleo Sweet Tooth has been a great success, with many readers sharing their own creations using some of my base recipes to make their family favorites, or something entirely brand new. That being said, I’ve had some who’ve had a bit of a hard time making the homemade dark chocolate (dubbed, Chocolate Mortar in the cookbook). So I decided to make a video showing you just how easy it is.
(To watch the video, scroll down to the end of the post)
One of the main reasons why I like to make treats at home, versus buying them in the store, is that I get to control the ingredients, and that is especially important when it comes to sugar. Not only do I like to be able to adjust the level of sweetness, I also get to use the sweeteners that I choose. I also like the challenge of using unconventional ingredients. (Because honestly, there’s nothing like plain white sugar and flour to get a recipe to turn out how you want it to.) That being said, feel free to adjust the level of sweetness in this recipe. One of the ways I do this personally, is I add less sugar than any given recipe calls for, I then add a drop or two of liquid stevia, taste, and go from there. Over time you’ll find that your taste buds adjust and that you won’t need that added stevia at the end.
Here’s one of my favorite recipes, Marzipan Truffles, from The Paleo Sweet Tooth that uses this rich and luscious dark chocolate as a coating. Truly divine!
I couldn’t help sharing another picture that uses my homemade dark chocolate. My ChocoAlmo Clusterswill make you spit out the samples of nut clusters they give you at Costco. These melt in your mouth and crunch in your teeth. No waxy coating. Ridiculously simple to put together!
Have you ever tasted a Nanaimo Bar? If not, you must. You’ll find the recipe in The Paleo Sweet Tooth