Wednesday, June 12, 2013

Recipe: Raw Coconut Chocolate Bars

I'm pretty sure coconut and chocolate are a match made in heaven. I mean, this combo ranks up there with the classics. Peanut butter and jelly. French fries and ketchup. Bread and butter. Sweet potatoes and mustard.... ( seriously, it's delish. Try it!) Coconut and chocolate are a mix that are just meant to be together.

Making your own chocolate is so super easy too. It doesn't have to take foreign ingredients, or really even dairy.  This isn't a conventional chocolate recipe, but it is every bit as delicious. And, you have the comfort of knowing exactly what is in it. No ingredients that you can't pronounce. Only pure, clean ingredients.

And it's made with coconut oil. I'm pretty sure coconut oil the plant version of super heros. I mean, have you heard what you can do with the stuff? It's amazing. I use it for everything. Baking, as a face wash, in body scrubs, in deodorant, in chocolate. It's truly amazing!





This chocolate is so easy to whip up when the craving strikes. Which, if you are anything like me, is all the time. It's only a few ingredients, and since coconut oil has such a low melting point, it doesn't take much effort to mix.



Raw Coconut Chocolate Bars

1/3 c coconut oil, melted
4 T cocoa powder
3 T honey, agave, or maple syrup
4 T shredded unsweetened coconut

If your coconut oil isn't liquid at room temperature, slowly warm in a double boiler. Coconut oil has a melting point of 76 degrees F, so it should melt quickly. Once the oil is melted, remove from the heat and mix in the remaining ingredients, saving 1 T of the shredded coconut.

Pour the coconut into a small pan covered with cling wrap. Top with the remaining coconut. If you don't have a small pan, you can make a small foil form. Make sure you cover the base with cling wrap! This keeps the chocolate from sticking.



Place into the freezer and let set until solid, about 2 hours. Mine sat in the freezer for about an hour before my curious husband wanted to try a bite. He loved i! Store in the freezer to prevent the chocolate from melting.




I can't wait to continue to play with the possible combinations. I'm thinking coconut and goji berries, dates and sea salt, lavender, strawberry... So many ideas! There will definetly be more chocolate in my future.

What combo do you think would be best?

xoxo, Brooke

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