Thursday, April 03, 2014

Dairy Free Chocolates (Dairy, Gluten,Grain and Refined Sugar Free)

If you haven't already been able to tell, I do have a weakness for chocolate, of the dark variety. This recipe satisfies my craving and can be used in variety of ways.  It works well in a mold, cut into squares or as a top layer for bars or cakes.
Chocolate has amazing health benefits.  Unfortunately, most of these benefits only come from raw chocolate or cocao.  Cacao is very high in iron and magnesium. Magnesium is essential in bone growth, blood pressure as well as relieving depression and migraines. Magnesium can also relieve menstrual symptoms, so isn't interesting that women often crave chocolate during their cycle? Raw cocao is one of the highest sources of antioxidants, higher than blueberries and green vegetables.

Cocoa powder, found in most store bought chocolate bars, has been roasted at a high temperature, thus killing most beneficial enzymes.  Raw cocao is made by cold-pressing raw cocoa beans, therefore keeping the enzymes alive.  So, go ahead have your raw chocolate and eat it too. I know I am.

Ingredients (makes 10-12 servings)
  • 1/2 cup raw cocao or cocoa powder
  • 1/2 cup coconut oil
  • 2-3 tablespoon honey, agave syrup or maple syrup (depending on desired sweetness)
  • pinch of sea salt

Directions

  1. In a small pan, warm coconut oil just until melted.  
  2. Remove from heat.
  3. Stir in cocao, honey and sea salt.
  4. Pour into molds etc.
  5. Set in fridge or freezer until firm. (It will firm in freezer in about 30 minutes)



7 comments:

  1. desperate mumma28 April 2014 at 22:08

    I just made this with rice malt syrup as my daughter is lactose fructose and sucrose intolerant and we are currently on an elimination diet which also denies wheat, gluten, dairy and soy! Its ridiculously hard and because we deserve a treat I had a crack at our one true addiction - chocolate. Thank you, thank you, thank you! You have literally saved our sanity with this recipe :-)

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    1. You are welcome, I am so glad you found a way to make these safe for your family. I am all for treats...healthy ones!

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  2. How many servings does this recipe yield with regular-sized molds?

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    Replies
    1. Great question, I will add that in the recipe, it makes about 10-12 servings depending on how big you make them.

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  3. I was wondering if this recipe is good for piping? (for making chocolate doilies and decorations)

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    1. Good question. You would have to let it harden just enough so it can be piped and not run all over the place, but also make sure it isn't too hard so that it can be piped. I haven't tried it but I would suspect it is possible, but would require the right timing. Not sure if that is helpful.

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  4. Thank you so much for posting this! My family and I were on an "anti-inflammatory" diet, and from it, my mom is milk, egg, yogurt, any lactose intolerant, I'm sugar and maybe gluten, and my sister is gluten. THANK YOU SO MUCH FOR THIS BLOG!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!

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