Chocolate with sea salt? With almonds? Coconut? Chili? Or are you a purist? Whichever way we prefer, let’s put our hands together for the Aztecs and Mayans for bringing us the magical powers of….. CHOCOLATE!
I mean just look at it! I couldn’t wait to cut into this glowing hunk of burnin’ love…errr….chocolate. How could you resist? And you don’t have to when you take out the junk from processed store-bought chocolate bar. Nor does it run the risk of being laced with trans fats, which increases your LDL cholesterol (not good) and create inflammation that lead to a whole other list of health problems.
Not that I condone inhaling the entire bar in a day, but you know what’s going into it and you’ll get to feed your chocolate compartment without the sugar crash and addiction.
I was also conscious about the price of these, but after comparing the amount you get out of this recipe with what you buy in the grocery store to get vegan chocolate chips, these ended up being a bit cheaper overall. BONUS.
100 grams of cacao butter, approximately 1/2 c. melted
3 tbsp. maple syrup (vegan) or honey (not vegan)*
1 c. raw cacao powder
1 teaspoon sea salt
1 teaspoon vanilla extract
Pour a few inches of water to a saucepan and bring to a boil. Place a glass bowl on saucepan. Melt cacao butter on this bowl in the double boiler. Remove from heat and let cool for 5 minutes. Mix in all ingredients and beat well. Line your brownie pan with parchment and pour prepared batter. Transfer to freezer for half an hour. Then chop into small squares. Store these chocolately chunks in refrigerator in an airtight container.
*Add 2 tablespoons of sweetener. If 2 is not enough for you add up to 1 tablespoon more.
Sneak peak of an ice cream using these chocolately chunks. Recipe coming at you soon.
