Homemade Chocolate

I don’t have too much of a sweet tooth and it’s very rarely that I get those sweet cravings. But when they do come ….. oh man… hide yo sweets.

I’m not going to lie, most of the time when those cravings hit, it’s during that time of month. I mean, we’re all adults here, right? I don’t always turn into a raging bitch right before (I meditate, alright?) but 70% of the time I do get those strange cravings and wish I could burry my face in a jar of Nutella (which you will almost NEVER find in my house- unless my brother’s visiting- because, you know, healthy eating).

Many years a go, when I became aware of the dairy-acne connection, I was so happy that I finally knew what the problem was with my skin, but I was pretty bummed about saying goodbye to yogurt. I seriously would buy these huge boxes of natural yogurt at BJ’s and have them for every meal. Breakfast? Yogurt with granola and fruit. Snack? Yogurt with berries and honey. Dinner? Salad with a.. yes…. you guessed it, yogurt dressing. And even though I didn’t have it too often since I never liked junk food- I had to stop with my once-a-month-block-of-chocolate habit.

Nowadays my diet consist of mostly plant-based foods (and no I am not vegan) and both my skin and my body are much, much happier. Now, whenever I crave something sweet, I usually make something homemade and plant-based.

These homemade chocolates are not only good but they’re kinda, sorta, actually healthy. You have coconut oil- which I have in some way shape or form pretty much every day- you have nuts and dried fruit, which is something you will pretty much always find in my purse- and you have carob powder, which you already know I love if you saw this post. And even though my husband isn’t plant-based, nor does he get any monthly cravings (thank God for that, can you imagine TWO raging bitches, in one house?), he loves these chocolates, too.

Homemade Chocolate

Print Recipe

• CourseSnack/Dessert
• CuisineVegan

Servings

20 pieces

Servings 20 pieces

Homemade Chocolate Print Recipe CourseSnack/Dessert CuisineVegan Servings 20 pieces Servings 20 pieces

Ingredients

• 1/2 cup coconut oil, melted
• 1/2 cup carob powder
• 1/3 cup good maple syrup
• 1 handful nuts (I used chopped walnuts and hazelnuts )
• 1 handful dried tart cherries and cranberries

Servings: pieces

Instructions

1. Mix melted coconut oil with carob powder and maple syrup until smooth. Pour into a baking dish lined with wax paper (I used an 8'' square glass Pyrex dish).
2. Top off with tart cherries, cranberries and nuts. Place your chocolate in a freezer for at least 2 hours to let it set before serving. Store in a freezer or fridge.