It’s no secret that I love chocolate. I’ve always wanted to make my own, but have been put off by complicated steps and ingredients. So when I saw an easy recipe for chocolate using coconut oil on facebook, I decided to try it out for Easter.
I experimented with three variations: plain, almond butter filling and almond flavoured chocolate. They were all tasty, but I think the almond butter chocolate was my favourite – the almond butter gives the chocolate more of a creamy texture and just a little bit of crunch.
I like my chocolate very dark, so if you like your chocolate a bit sweeter, you can add more sweetener and less cocoa powder. Also, if you live somewhere warm (like I do) you will need to eat them as soon as you take them out of the freezer, or else they will melt.
Homemade chocolate (makes about 16 chocolates)
1/2 cup melted coconut oil
1/2 cup + 1 tbsp cocoa powder
2 tbsp real maple syrup or honey (I used honey because that’s what I had on-hand, but I think maple syrup would be slightly more neutral in flavour)
1 pinch salt
Optional – to make it even more delicious, 2 tbsp almond butter.
Combine coconut oil, cocoa powder and honey or maple syrup and salt in a bowl. Mix together well. To make almond flavoured chocolate, mix almond butter in now.
Leave mixture for 10-15 minutes to thicken.
Spoon into moulds (I used ice cube moulds that I already had, you could also use a tray for a slab of chocolate). To make almond butter cups, spoon a small amount of chocolate into the mould, then spoon a small amount of almond butter on top, then top with more chocolate.
Place moulds into the freezer and freeze for at least an hour.
Enjoy 🙂 If there are any leftovers, keep them in the freezer to avoid melting.