Who says chocolate has to be bad for you? I'm not much of a baker so you won't see many desserts on here, but one thing I can whip up is a batch of chocolate...mostly because this recipe is very easy but also very versatile.
The star of this recipe is coconut oil. Coconut oil is a healthy saturated fat, which contrary to popular belief, our body absolutely needs for several functions. One of the more notable benefits of fats is that they make us feel satiated. There is a hormone called Cholecystokinin (CCK) that is produced in the duodenum (small intestine) only in the presence of fats. CCK not only stimulates the gallbladder to send bile down so that we can digest fat, but it also sends a signal to the hypothalamus in the brain to trigger a feeling of satiation. Because of the coconut oil in these chocolates, you may find that you eat less because you will feel full after just one or two. Of course, if you regularly have insatiable chocolate cravings, you may be deficient in magnesium and might want to consider supplementing with magnesium. A glass of Natural Calm at night should do the trick (and you'll sleep great!)
My favorite part about this recipe is that it contains minimal natural sweeteners, and since you are eating it with fat from the coconut oil, your body will absorb the natural sugar slower and your blood sugar won't spike.
This recipe is very versatile. I use chia seeds because I do really well with them and I love the crunch (it reminds me of crispy rice chocolate) but you could use almond meal instead. Some other options I have tried: omit the chia seeds and add a dollop of nut butter to make a nut butter cup, add some coconut milk to make "milk chocolate", add raisins or almonds, or use a combination of grass-fed butter and coconut oil. The possibilities are endless!
Easy Homemade Chocolates
Prep time: 15 minutes
"Cook" time: 45 minutes
In a medium mixing bowl, preferably one with a spout, whisk melted coconut oil, sweetener of choice, vanilla extract, and cacao powder until thoroughly combined. Mix in chia seeds and a pinch of salt.
Pour mixture into mold. For the mold I use, I only fill it up about 3/4 of the way to avoid spillage while I am transporting it. Set in the freezer for about 45 minutes (I recommend placing the mold on something flat like a small cookie sheet). You could also set this in the refrigerator, it will just take longer.
Once the chocolates are set, pop them out of the mold and store them in a covered container in the fridge. The coconut oil will melt or become soft in the heat, so don't leave them out in the warmer months. I highly recommend keeping them in the refrigerator at all times.
Please use this as a guide and play around with different mix-ins. I'd love to know what creative things you come up with!
I used this mold to make my chocolates. I love the silicone because it is very easy to get the chocolates to pop out.
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