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.