I may have found the best chocolate recipe ever, and I feel like I have to share it. I’m sure you won’t argue with me! But seriously, I’m allergic to dairy, and I’m sensitive to sugar so it seemed to me that I was going to have to give up chocolate forever, especially because the commercial options available to me are capital-E expensive.
I’ve tested a few recipes that I’ve found on the Internet and I’ve combined them to create my perfect chocolate. It’s sweet but not too sweet and its creamy, which is a quality lacking from commercial dairy-free chocolate.
Along with being dairy-free, this chocolate is vegan, refined-sugar free and low- glycemic. It’s a dream!
- 1/2 cup coconut oil
- 1/4 cup maple syrup
- 2 heaping Tablespoons nut butter
- 4 heaping Tablespoons cacao powder
All you have to do is melt all of these ingredients together in a saucepan at the lowest heat possible and mix until smooth. Then pour your liquid chocolate into silicon molds (an ice tray might work as well, but I haven’t tried) or dip your favorite fruit or goodies into it. Place your chocolate molds or dipped creations in the freezer for an hour or the fridge for 2 hours and you’re done!