I am so excited to finally: not vent about running, share a recipe and tell you that I have satisfied my chocolate cravings.
I was having some trouble because my criteria was tough: dairy free, sugar free, coconut oil free. Oh gosh. Coconut oil and cocoa powder is the ideal combo for making homemade “healthy chocolate”. Well since coconut is not an option for me right now (hello, we meet again tummy troubles) I got to experimenting.
Well I ended up making things harder and messier for myself by trying to be innovative. I first tried combining cocoa powder with everything I could think of. Pumpkin seed butter, hazelnut butter, peanut butter, grapeseed oil, sunflowerseed oil and cocoa powder will not make chocolate. Trust me on this one.
After doing some research, consulting with a self-proclaimed chocolate nerd and realizing I am not a chocolatier I bought chocolate. Cop out? Maybe. But necessary to get me started on my chocolate “bark” endeavor.
Pure unsweetened baking chocolate. That’s what ya need.
It contains one ingredient: solid chocolate liquor, which is pure cocoa mass in liquid form [Source] with nothing added. Chocolate liquor is made from roasted cocoa beans that are then crushed and ground between large heated rollers. [Source] Who knew chocolate was so complicated?!
Anyways once I had my “cheat” ingredient it was pretty simple from there.
Melt, mix, add, freeze, eat.
Sidenote: it is called “bark” because the pieces are supposed to look like tree bark. Do we see the resemblance? Not sure I do but it’s chocolate so who cares.
Ingredients (Makes a 10×10 rectangle, approx 4 servings)
- 112 grams (4 squares) pure, unsweetened baking chocolate
- 2 tbsp. honey (or more to taste – see note)
- 2 tbsp. “mix-ins” (I used 1/2 tbsp of dried cranberries and pumpkin seeds for one half; 1/2 tbsp of goji berries and walnuts for the other half) Other ideas: raisins, peanuts, almonds, coconut flakes, orange zest, nut butter?!
1. Line a baking sheet with parchment paper and set aside.
2. Add the chocolate to a small saucepan and turn heat to low. Please be patient and use low heat otherwise the chocolate will burn.
3. Watch carefully, the chocolate will begin to melt after about three minutes or so.
4. Once the chocolate is melting, add the honey and stir continuously until fully melted (about three-four more minutes).
5. Once melted, remove from heat and pour mixture onto the parchment paper.
6. Use a spatula to evenly spread out the mixture.
7. Sprinkle the cranberries/pumpkin seeds/goji berries/walnuts or add-ins of your choice onto the chocolate and lightly press them into the chocolate to stick.
8. Freeze for at least 30 minutes before breaking into “bark” (pieces) and enjoying — store in freezer.
Note: This tastes like true dark chocolate. Not a huge dark chocolate fan? Add more honey to make it sweeter.
Nutritional information (for 1/4 of the recipe using the add-ins specified): 223 calories, 27g carbs, 16g fat, 6g protein, 16g sugar (via MyFitnessPal)
This has been the perfect treat and it’s all gone so I better make more. I’m thinking swirling some PB in there would be a prettyyyy good idea.
Have a wonderful day!
Questions of the day…
Have you made homemade chocolate before?
How do you make it?
How do you satisfy your dessert cravings?
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