Looking for a quick chocolate fix? Check out this recipe then! These delicious chocolates satisfy your craving after just one bite, because they are very rich. No wonder this is one of my all-time favorite recipes among friends & family.
I’m only here for the chocolate, not to read → Get the recipe
It goes without saying that this treat – often paired with a good cup of espresso – usually rounds off dinners with friends. For a brief moment there is absolute silence while this divine chocolate with its creamy almond flavor melts in everyone’s mouth. So except for an appreciative “mmhhh” you won’t hear anything. Heavenly!
I usually have a stack of these in the fridge or the freezer for a quick chocolate fix, simply because they really fight off my three o’clock slump. At this time I tend to have more than one though. It gets me through until dinner.
Even though these are packed with nutritious ingredients only, they should still be seen as a treat. But if you do indulge in these a little more than planned, here’s the good news: Those who say dark chocolate is healthy are not completely wrong. That is – not completely, because usually there’s talk of highly processed chocolate, which is made of more refined sugar than anything else. What makes dark chocolate healthy though is the high portion of cocoa. Along with its healthy fat content, cacao provides us with antioxidants, which keep our cells strong, and many more essential nutrients. Thanks to dopamine and serotonin our body releases the feeling of happiness.
I guess there is no more persuading needed here. Moving on to the recipe for happiness then…
Ingredients (makes about 15 – 20 chocolates, depending on size)
- 3 tbsp coconut oil
- 4 tbsp almond butter * (see notes)
- 5 tbsp cacao powder
- 2 tbsp maple syrup (or liquid sweetener of choice)
- Optional, but recommended: 1/8 tsp vanilla powder (or ¼ tsp vanilla extract)
You will also need:
Any kind of chocolate mold or even an ice cube tray. I use a silicon mold because you can just pop the chocolates right out of the mold.
For this recipe it doesn’t really matter what kind of spoon you use, as long as you use the same size spoon for every ingredient.
- Melt together coconut oil and almond butter in a small saucepan on low to medium heat. As soon as it’s all liquid, gradually add the cacao while stirring well. Finally stir in the maple syrup and vanilla.
- Fill the molds with the liquid chocolate and as soon as it has cooled down a little, place in the freezer for about 30 minutes. Store in the fridge (they keep even longer in the freezer), because they will melt at room temperature.
*Notes: It doesn’t necessarily have to be almond butter, which can be pretty expensive. Any other nut butter (e.g. peanut butter) works just as well. Because I didn’t have any on hand, I even used Tahini (sesame seed paste) once and it proved to be a good alternative. It tasted a little different, obviously, but it did absolutely fulfill the requirement of creaminess.
Ditch store-bought, now that you have the perfect recipe for healthy homemade chocolate.