Happy New Year dearies! The past two weeks have been surreal – everything happening in ‘slow motion’ ….so, so relaxing! A mini reunion with my college girl friends in the charming town of New Orleans followed by another relaxing jaunt in Miami and Key West with the family was exactly what I needed to recharge and reboot. The weather was perfect – sunny and mid 70’s. Yes! That’s what I needed. (Actually that’s what I need 12 months of the year, LOL!) Anyways, had my fill of seafood too and nothing like it when it is fresh from the sea! Scallops, Craw fish, Lobster, Crab and all kinds of fish! Sorry, didn’t mean to make you jealous 🙂
Anyways, you may be wondering why I am again back with yet another chocolate recipe? Those of you who haven’t seen my recent posts, I had recently posted ‘easy homemade chocolate’ which is really, really delicious. I mean it – that one is indeed a delicious chocolate recipe. But this one just happens to be even more delicious and is just PERFECT… It will blow your mind away! Plus it is super easy to make too! Yes, no food processor for this one. Just 4 main ingredients! I developed this recipe just one day before I was going away with my girl friends and so I didn’t have time to post it. I took some for my friends and they absolutely LOVED it! They tried to convince me that I should market this 🙂 I don’t know about that…maybe in the future 🙂 But in the meantime, I wanted to share this recipe with my followers. This is my ‘New Year’ gift to you!
And I want to offer this gift to you with a message. And the message is this – ‘ Yes it is indeed possible to eat healthy and still eat delicious food including desserts! ‘ Seriously, if you look at all the lovely looking and delicious recipes that all my fellow Paleo and AIP bloggers post (Check out Phoenix Helix’s Weekly Recipe Roundtable), you will be convinced. So this year, make a promise to yourself – to treat your body well and to nourish it with only good, clean ingredients. No white sugar, No white flour and No processed foods. I can assure you that you will not regret your decision. And when you crave chocolate, just make this recipe – It takes only 5 mins 🙂 I used these super cute silicone candy molds that I ordered from amazon that are just perfect for making this chocolate.
For an AIP version with carob, I like to use this terrasoul brand of Carob. The brand of Carob does make a difference and others have reported that their carob does not mix well with coconut oil. If you use this terra souls brand, it should work. If you cannot get this brand, you can use palm shortening instead of coconut oil and that will work too.
For a Keto version, replace the raw honey with a Keto approved sweetener. You can use the conversion guide for keto sweeteners available here to see how much of the sweetener you should be adding.
I also made a video for you so you can see how easy it really is and hopefully you will be tempted to make these!
If you do end up trying this recipe, please do comment below and let me know how you like it!
- ½ cup raw cacao powder or carob (use carob for AIP)
- ¼ cup plus 2 tbsp melted extra virgin coconut oil or palm shortening (If using carob use Terrasouls brand or use palm shortening instead of coconut oil)
- 2 tbsp raw honey (Use maple syrup for a vegan version and check notes for substitutes for a keto version)
- 1 tsp vanilla extract
- a generous pinch sea salt
- Coconut flakes or shredded coconut
- Crushed Walnuts or mixed nuts (Omit for AIP)
- In a small sauce pan or a glass mixing bowl, add all the ingredients and stir using a spoon or a fork until all lumps are gone. If the coconut oil or honey solidifies, then heat the sauce pan (or heat the glass bowl in a microwave ) for a minute until you get a smooth liquid.
- Divide mixture into separate bowls and add toppings as needed. Then pour into molds carefully and place in refrigerator for at least one hour before removing from molds.
- Store chocolate candy in refrigerator or freezer.
If you are making AIP version using Carob, I recommend using the Terrasouls brand for carob. Or use palm shortening instead of coconut oil. That is because sometimes carob does not mix well with coconut oil and then you get a layer of oil on top.
For a Keto version, replace honey with a keto approved sweetener like stevia, monk fruit or erythritol. Check out this article for substitution guides for different sweeteners - https://www.wholesomeyum.com/natural-low-carb-sweeteners-guide-conversion-chart/#conversionchart