I love chocolate. I might even use it as an emotional crutch. There, I said it. But I really don't need any excuse to enjoy these lovelies that I always have in my freezer.
I have read about 437 labels (give or take 2) on different chocolate bars, never finding one whose ingredients I was truly happy with so I decided to make my own. I went through several iterations until I landed on this version. Heaven. Using coconut butter was the difference. If you have never bought coconut butter, you should be able to find it in your health food store's nut butter aisle. The addition of the shredded coconut gives it great texture that is super satisfying. And there is only one tablespoon of pure maple syrup in the whole recipe which means it won't make your blood sugar spike and crash.
Makes 8 chocolates
¼ cup coconut oil, melted
2 Tbsp coconut butter
2 Tbsp sunflower seed butter, or other nut butter of choice
¼ cup raw caco powder or cocoa powder
1 Tbsp pure maple syrup
2 Tbsp unsweetened shredded coconut, optional
1 Tbsp hemp seeds, optional
In a glass measuring bowl (with a pour spout to make it easy), thoroughly whisk coconut oil, butter, nut butter, cacao powder, syrup and shredded coconut, if using. Pour 1 tablespoon at a time into small molds (silicone molds work great!), sprinkle with hemp seeds and place in freezer for 20-30 minutes until hard. Pop candy out of molds, store in freezer and try not to eat them all at one sitting.