Basic Dark, Cacao Chocolate Recipe
In my former life, pre-age 37, when I was a sugar-addict, I loved milk chocolate but was not a huge fan of dark chocolate. But, oh how times have changed.
They say when purchasing dark chocolate in stores, look for percent of cacao to be 70% or above, so you’ll reap more of the health benefits. Cacao is true chocolate, and by itself is actually bitter, but high in antioxidants.
When I make chocolates, or chocolate ice cream, I sometimes add a mixture of both raw cacao and raw carob powder. Carob seems to be a bit sweeter than cacao.
The basic chocolate recipe below can be taken in many directions … meaning you can add nuts, raisins, coconut, nut butter, or whatever you want to try. Some of my favorite chocolates are versions of Nestle Crunch, Chocolate Covered Raisins, and Mounds. But of course, all healthier versions than the originals.
Easy, Simple Chocolate Recipe
Equipment Needed: No special equipment needed (if you have a dehydrator, it can be used to warm oils, but not required)
Yield: Approximately 30 chocolates, depending upon the size of molds used, and whether you fill them to the top or not.
1 1/4 cups raw cacao powder (sifted to remove lumps) (Or 3/4 cups cacao and 1/2 cup raw carob powder (sifted to remove lumps).
1/4 cup raw cashew butter (my personal choice is Artisana Raw Cashew butter – rich and creamy, which adds a creamy smooth texture to chocolate)
2 tablespoons pure maple syrup, raw honey, or coconut nectar (Note: these are to be at room temperature)
1/2 cup coconut oil (warm to clear liquid – if solid place in dehydrator to melt or carefully warm over stove, being careful not to over heat)
1/4 cup cacao butter (warmed to clear liquid – place in dehydrator to melt or carefully warm over stove, being careful not to over heat)
1 1/2 teaspoons of vanilla extract
Pinch of Himalayan salt
Note: after mixing all ingredients, if chocolate is a bit thick, add more liquid coconut oil and mix well, so that the chocolate can easily be spooned and poured into individual cups.
Note: if you do not have cacao butter, use more coconut oil in its place, or better yet, use coconut butter in its place. Cacao butter and coconut butter holds up better than coconut oil at room temperature or warmer temps. Regardless, warm temperatures will cause the chocolates to begin melting in your hands, unlike the chemical coated ones I grew up eating!
1. If coconut oil is not in a liquid state, place in dehydrator or warm in pan over stove. Melt cacao butter in same manner … cacao butter comes in hard chunks, so I use a knife and shave it down into small pieces to warm and melt quickly.
A dehydrator is wonderful for warming and melting these oils because you have no need of worry about heating them at too high of temperature. When warming over stove top, use lowest setting and have a watchful eye … this is the fastest way to melt into a liquid, warm state.
Note: if using maple syrup, and you keep it in refrigerator, take it out and warm it. It must be at room temperature or slightly warmer, otherwise it will work against the chocolate, causing it to harden up and not stay fluid before you have a chance to put it in the molds.
2. Place your molds/small paper cups on counter top ready to be filled … you can use silicon molds, small paper candy cups, or other molds of choice.
3. Place cacao powder in a large mixing bowl.
4. Add to mixing bowl other ingredients: salt, vanilla extract, sweetener of choice, cashew butter, coconut oil and cacao butter, and mix well.
5. Spoon into molds. Place molds in freezer for 20 minutes or longer, then store in sealed container in refrigerator. Chocolates will last for up to 1 month. Yeah right, how bout maybe 1 week at tops … I dare you to just eat one. Hey, these are healthy chocolates, indulge and treat yourself to a second, or like me, sometimes thirds. But they are rich and satisfying, a little goes a long way.
Cacao Chocolate Yummy Recipes:
To make the following Chocolate Yummy versions of the following: Click Here
Chocolate Covered Raisins
Nestle’s Crunch Bar (using Buck Crunchies)
Coconut Almond Joy
Chocolate Covered Nuts
If you’ve enjoyed this post, Easy, Simple Chocolate Recipe, leave a comment below:
Certified Health Consultant
David spent 27 years in the mortgage/real estate business, and currently holds a financial life license, but for over 31 years one of his passions has been natural health and prevention of disease. For 31 years he has lived a natural food lifestyle. He is an author, and certified as a health and transformational coach, and plant-based chef. Today his main focus is to bring hope into a person’s life through various resources, proven to reverse aging, elevate health, maximize thought life and emotions, and live with unparalleled, fully persuaded faith!
“It breaks my heart to see people suffering, or aging faster and living in pain and limitation. Or to see someone who has fallen into the rut of living, unable to reach their full potential. God has designed us to live amazing lives, and sometimes it just helps to find someone who will come along side and provide the hope and direction needed at that moment.”