My favourite homemade chocolate recipe

Love your chocolate?

I love chocolate!  It’s probably my greatest weakness.  In January I decided to go the whole month without it to see if I could conquer it!  I discovered that it’s a treat that I really do want to allow myself, but I want to let myself enjoy it as well!  What’s the point in eating something so delicious and then feeling guilty about it!

Now that Easter is over, ask yourself how was it for you?  Did you indulge a little but fully allow yourself to enjoy the experience.  Or did you eat chocolate when you didn’t really want to and ended up feeling bloated or guilty?

If you’re like me then you’ve come to the conclusion that life is better WITH chocolate!  But if you’d like to be able to eat it in a way that leaves you feeling good about yourself and your body then maybe a different strategy is required.

Lots of people love commercial chocolate or biscuits like Tim Tams.  BUT, check out what’s in them:

• E150C – ammonium caramel
• E129 – synthetic red dye
• E110 – synthetic yellow dye
• E133 – Synthetic brilliant blue dye
• E102 – Tartrazine – yellow colour

So when you eat commercially made chocolate products there’s good reason to feel like crap!  You really have missed an opportunity to enjoy a treat that is actually nourishing to your body.

So, over Easter I made my absolute favourite chocolate recipe.  It tasted divine. I was able to stop at 2 hearts (see above picture) and it was really healthy!

Here’s my recipe

• 1 cup cocoa butter (buy this from the health food store – it’s something special!)
• 1 cup of the best cocoa powder you can get your hands on.  I buy mine from the same place I get my cocoa butter
• 1/2 cup raw honey
• 1 tsp real vanilla extract
• Optional but worth it – real peppermint essential oil 10-20 drops depending on how strong you like it.  I like Young Living.

1. Melt cocoa butter in a double boiler over medium heat.
2. Add cocoa powder, honey, vanilla and other flavour extracts.
3. Make sure all ingredients are well incorporated and smooth, ensuring no water drops or steam gets into the mixture or it will go “mealy”
4. Pour into moulds and allow to set in the fridge.

I bought a heart shaped chocolate mould from Victoria’s Basement so the chocolates come out bite-sized and looking deliciously lovely.

Why don’t you give it a go!  It really is worth the effort.

Brenda Rogers

Naturopath, Nutritionist, Mindset Coach.
Specialising in Preconception and Pregnancy Health

Facebook

0409 774 790