This homemade chocolate made from coconut oil and raw cacao is the perfect sweet treat for chocaholics trying to cut back on sugar.
One of the things I do not miss about my twenties, is living with flatmates. I was lucky enough to never live with any truly terrible people, but there were many I wasn’t sad to see the back of. One of my very first flatmates regularly shaved his chest in our shared bathroom, always leaving the hair sitting in the sink. Another was M&M obsessed and had M&M memorabilia covering literally every surface of the lounge, including a clear file full of empty M&M packets and a human sized stuffed toy M&M. And of course almost every flat had the standard issue “leaves dirty dishes in the sink all week, never empties the rubbish, never buys toilet paper” flatmate. At least when you live with family, you can tell them what disgusting swamp trash they are and still be friends in the morning.
The only annoying thing about living with Mischa is the constant presence of bicycles inside the house, which seem to multiply in number every week. I can live with that though, since in return he has to deal with the constant presence of chocolate in the house (not ideal when you’re trying to cut down your sugar intake). In an effort to reduce the amount of Lindt stashed in every room, I’ve been keeping batches of this homemade low-sugar chocolate in the fridge to satisfy the post-dinner chocolate cravings.
It doesn’t have the same level of sweetness as regular chocolate, but I find it still hits the spot when I need a fix. Sometimes I make a plain version, topped with just a sprinkle of sea salt, but it can also be flavoured with any type of roasted nut or toasted coconut flakes. If you’re following a LCHF or ketogenic diet, you may also know this as a ‘fat bomb’, and it will certainly boost your fat intake without spiking carb levels.
- Granular sweeteners like Truvia will often not dissolve well in oil, so you may want to give them a whiz in the food processor first to achieve a finer texture.
- You can sub the stevia or artificial sweeteners with maple syrup, honey or brown rice malt syrup if you’re less concerned with sugar content.
- Once you get used to a less-sweet chocolate flavour, you may even find that no sweetener is needed at all.
- Any type of nut butter will work, but preferably use a natural one containing only nuts and salt.
- If you’re in a hurry, you can add the salt and nuts before it hardens in the fridge. Waiting until the mixture is semi-soft just means the toppings are more evenly distributed and won’t sink to the bottom.
- 3/4 cup coconut oil
- 2 tbsp nut butter
- 1-2 tsp truvia artificial sweetener (optional)
- 1/2 tsp vanilla bean paste
- 1/2 cup raw cacao powder
- 1 tsp sea salt flakes
- 1/3 cup toasted coconut flakes or hazelnuts
Line a 20cm loaf tin with non-stick baking paper and set aside.
Melt the coconut oil in a small pot over a low-med heat. Add the nut butter, sweetener (if using) and vanilla bean paste, and stir to combine.
Add the cacao powder and mix until dissolved, with no lumps.
Pour chocolate mixture into the lined pan and refrigerate until semi-firm, and the surface is still damp (approx 20-25mins).
Remove from the fridge and top with a sprinkle of sea salt and either roasted hazelnuts or toasted coconut flakes.
Return to the fridge until completely hard, then cut into 24 squares. Store in the fridge as the oil will melt at room temperature.