I’ve hit a new low- or high….rather. A record high. For the last 6 kilos I’ve been beating my own record of “heaviest I’ve ever been”. Sigh. This includes my chubby phase from Y2k-2001. It’s really, REALLY hard to watch the calories when the finest chefs in Dubai are tempting you with their most prided creations. As a result I try to cut back as much as I can at home, but this in no way means I deprive myself. Au contraire. I just try to find the healthiest possible ways to satiate my cravings.
Anyone who knows me I have a sweet tooth the size of Alaska. It’s been through more than it’s shares of root canals but it’s a real fighter, that one. So, ever since I saw Secret Squirrel Food share a super easy recipe for vegan raw chocolate, I knew I had to try it. That, and the fact that I absolutely love chocolate bark. I pretty much stuck to her recipe as there isn’t much to it, but did use a different sweetener, and twice as much as she did.
Here are the ingredients:
- 1/2 cup extra virgin coconut oil
- 1/2 cup cacao powder
- 1/4 cup honey (Secret Squirrel used maple syrup instead)
- 1/2 cup coconut sugar (I decided to add this as the chocolate was way too dark for my liking)
- Cranberries (I used Ocean Spray pomegranate flavored craisens), pecans and sunflower seeds for topping
- Bring a double boiler to boil, then turn the heat off.
- Add the coconut oil to the double boiler and melt it. We turned the heat off as we just want the oil to melt, we don’t want to boil it.
- Stir in the cacao powder, honey, and sugar. I think next time I’ll skip the honey altogether and just add sugar, to raise the melting point of the chocolate at room temperate.
- Line a baking tray with parchment paper or cling film. Instead of a baking tray, I took a flat, empty box of chocolate, and lined it with cling film. the fact that I had run out of chocolate is what prompted me to make my own batch in the first place ?
- Pour the molten chocolate onto the parchment paper/cling film.
- Drop on your toppings, and let the chocolate cool to room temperature.
- Pop the tray in the freezer for 30 mins.
- Remove tray, pull the parchment paper/cling film off, and the chocolate will easily separate
- Break into pieces, and enjoy 🙂
- Store in Freezer as this chocolate melts much faster.
Do try it out and let me know how you guys like it!