The Word became flesh and made his dwelling among us. We have seen his glory, the glory of the one and only Son, who came from the Father, full of grace and truth.
John 1: 14
I have not eaten (refined) sugar for a little over a week now. Doing that has increased my will power, allowing me to stop eating so much refined flour also. I no longer feel like the floor is falling out from underneath me or get a knot in my stomach when there are donuts at work or delicious chocolate cake brought in with lunch. Side note: my work has lunch provided, oh my gosh, so hard sometimes.
This has resulted in me losing four pounds in the last week. But even more exciting my energy levels are starting to increase, and my allergies have also lessened.
So to help this be more sustainable I decided to try to make some chocolate that was free of refined sugar, in case of emergency.
I know I wanted it to taste like good chocolate, nothing weird or healthy tasting. When I want chocolate, I want CHOCOLATE. You get me?? Some recipes called for Cocoa butter, I looked at some local grocery stores and they did not carry it. After doing a little brainstorming I decided coconut oil and butter would be a good replacement for Cocoa butter. Coconut oil is healthyish, and well butter is butta. Yum. Seriously though before you get icked out that you are chowing down on pieces of butter, remember that yummy frosting on the cake you ate? It was 75% butter.
This was super fun to make. I felt like I was in the movie Chocolat (very fun foodie movie), so sophisticated making my own chocolate. It was so easy, and quick and with very awesome results. This is also kid friendly. It is pretty safe with (of course) adult supervision. Nothing needs to be super hot, the butter just needs to be warm enough that it melts.
Even if you are not a Chef or baker, give this a try!
P.S. I apologize for the poorly lit pictures, I had a hard time getting pictures taken this week in daylight hours. They do not do this recipe justice.
- ½ cup butter
- ½ cup coconut oil
- 1 cup cocoa powder
- ⅔ cup honey
- 3 tablespoons whipping cream
- 1 teaspoon vanilla extract
- dash cinnamon
- In a medium size sauce pan melt butter over a medium low heat, when almost melted, add coconut oil once both are melted, remove from heat. Add in cocoa powder, mix well with whisk.
- Add the rest of ingredients, make sure all ingredients are mixed well, pour into candy molds, muffin tins, ice tray, or a 9x9 inch baking dish.
- Place in freezer for 2-3 hours to thoroughly harden.
This will need to be kept in the freezer, otherwise it will be too soft.