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! Real chocolate. The kind believed to hold magical, or even divine, properties. I don’t know about you, but this is a belief that I can get down with. Afterall, we have been hearing that a little bit of dark chocolate is good for the heart. And definitely for the soul.
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. You can read more about fats here.
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.
This recipe calls for using raw cacao butter, which you can find in most health food stores, raw cacao powder and a liquid sweetener of your choice. Best part?! I was able to control the amount of sweetness and salt in my chocolate. I love this a. because I know what is going into my body and b. I knew I was adding them to ice cream so I made them a bit saltier. 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.
Homemade vegan dark chocolate chunks
100 grams of cacao butter, approximately 1/2 c. melted or 8 oz. solid
1 c. raw cacao powder
2-3 tbsp. maple syrup (vegan) or honey (not vegan)*
1 tsp. vanilla extract
1 tsp. sea salt
In a saucepan bring a few inches of water to a boil. Place cacao butter in a glass bowl that can rest on saucepan. Melt cacao butter in the double boiler, stirring occasionally. Set aside an allow to cool for 5 minutes. Mix in remaining ingredients and beat until smooth. Line an 8×8 brownie pan with parchment paper and pour chocolate batter and spread smooth. Place in freezer for 30 min. Remove and chop into small squares. Add to your chocolate chip cookies, cupcakes, ice cream, or eat on their own. Store any remaining in an airtight container in refrigerator.
*Start by adding 2 tbsp. of sweetener and then add up to 1 tbsp. more if 2 is not enough for you.
I love the combo of sweet and salty and always went for sea salt chocolate. I am excited to experiment with other add-ins, like hemp seeds (I am obsessed), nuts, chili, etc.
Sneak peak of an ice cream using these chocolately chunks. Any guesses as to what flavor is pictured below? Winner receives ice cream enthusiast award (aka bragging rights)! Recipe coming at ya soon.