Yep. It’s super simple and when I show you the process, you’re going to freak.
It ticks all the boxes;
- Melts in your mouth
- Good for you
- Will leave you feeling satiated, not empty needing more and more – although the taste is that great you will want to experience more
- Packed with good fats
- Will give you a boost of energy, not a sugar hangover we all know what that’s like
- Boosts your mood
But first a little story for you. My friend said to me recently “your poor tastebuds, they must be so bored”. I laughed. I love the opportunity to talk about why I don’t vibe sweet packet stuff.
Honestly I’ve had beef with packet sweet treats for a long time now. It’s not often you’ll see me reach for something sweet from a packet. Don’t get me wrong I’m not a total sweet nazi but I don’t enjoy the way the packet stuff makes me feel after or the ingredients that go into it.
So why would I have something when it results in a negative effect on me?
- It leaves a bad taste in my mouth.
- Makes my teeth feel fuzzy and like I need to brush them asap.
- I will no doubt, always want more. After all that’s the job of sugar in food. To make you want and need more and more and more).
- It zaps my energy and concentration. I won’t feel like doing much except sitting and even that’s a chore.
- It affects my mood and I’ll get cranky and snappy – this always happens just after I get tired and I lose my patience.
- I know the very next day I’ll be craving something sweet and if I give in it only gets stronger the following day and there the cycle begins.
But I still really love chocolate. What I love most about making chocolate is I’m in control of how it tastes and what goes into it.
And there’s only 3 ingredients.
DIY home-made Easter Chocolate you’ll love
- 1 cup coconut oil (or cacao butter)
- 1 cup raw cacao powder
- 2 tablespoons maple syrup or your sweetener of choice
- Pinch of salt
- Heat a double boiler, place oil in the top pot and gently heat over a low heat.
- Add remaining ingredients and stir until combined.
- Taste test – adjust if necessary.
- Grab some silicon moulds, or I even use a big 7 litre wide plastic container. Line with baking paper or give it a coat in coconut oil.
- Pour in chocolate mixture.
- Place in fridge or freezer until set. Approx 1 hour.
- Remove from moulds or your container. Chop into smaller pieces if necessary and store in the fridge.
Pssst… before you go nuts for the easter eggs. Have you looked at the ingredients they’re adding in your chocolate lately? Let’s just say, its many many more chemicals than it is chocolate (I hope you’re feeling ripped off right now) and that’s a crying shame.
The average chocolate block has the below ingredients if not more weird stuff added in.
Sugar, vegetable fats, cocoa butter, cocoa mass, whole milk powder, skim milk powder, lactose, milk fat, emulsifier (soy lecithin), barley malt extract, flavourings.
Find this useful? Share with your buddies and arrange a dinner date so you can cook for each other.
Have a cooking question? Email Lou!