Homemade Chocolate – Dark, Milk & White

For all the chocolate lovers out there, here are THREE easy-peasy recipes that you can play around with and create just the way you like!

For the ladies out there that need a little magnesium boost or get terrible cravings around ‘that time of the month,’ then this recipe is for you! I feel like chocolate gets a bad rep when in reality, CACAO is FABULOUS for you! Manufactured, processed, highly refined chocolate full of additives, sugar, wax, and flavourings are actually the stuff you want to stay away from. Next time you grab a chocolate bar, look at the ingredients and tell me how many you can pronounce and how many of them you actually recognize? Chocolate is super simple to make and doesn’t need to be filled with complicated or harmful ingredients! Opt for homemade when you can and quality store-bought when you can’t- it’s a great way to treat yourself, too!

Cacao is a powerful superfood. In fact, they have actual Cacao ceremonies in certain communities around the world! Cacao is used in sacred medicinal rituals, where intentions are set and once consumed, could help to unlock/release negative emotions, experience a euphoric feeling or help to connect themselves with a more loving energy in their body.

And if that wasn’t enough, Cacao also has multiple health benefits such as:

    • 40 times the antioxidants of blueberries
    • one of the highest plant-based sources of Iron (calling all Vegans!)
    • one of the highest plant-based sources of Magnesium (which MOST of us are deficient in- I’m talking to you too, men!)
    • could help boost those happy chemicals in the body (serotonin, tryptophan, tyrosine and phenylethylamine) which can improve mood and help with depression and anxiety. (SEE – chocolate really DOES solve everything! Science says so.)

Enjoy! See my notes on the ingredients lists below if you are looking for alternatives.

 

INGREDIENTS – DARK CHOCOLATE
    • 1 cup Cacao Powder
    • 1 cup Cacao Butter (or 1/2 cup cacao butter, 1/2 cup coconut oil)
    • 3 tbsp Raw Unpasteurized Honey or Maple Syrup (omit and replace with stevia or 1/4 cup mesquite to make it Candida friendly)
    • 1 tsp vanilla (optional but highly recommended)
INGREDIENTS – MILK CHOCOLATE
    • 1/2 cup Cacao Powder
    • 1/2 cup Coconut Mylk Powder or Milk Powder of choice
    • 1 cup Cacao Butter (or 1/2 cup cacao butter, 1/2 cup coconut oil)
    • 3 tbsp Raw Unpasteurized Honey or Maple Syrup (omit and replace with stevia or 1/4 cup mesquite to make it Candida friendly)
    • 1 tsp vanilla (optional but highly recommended)
INGREDIENTS – WHITE MILK CHOCOLATE
    • 1 cup Coconut Mylk Powder or Milk Powder of choice
    • 1 cup Cacao Butter (or 1/2 cup cacao butter, 1/2 cup coconut oil)
    • 3 tbsp Raw Unpasteurized Honey or Maple Syrup (omit and replace with stevia or 1/4 cup mesquite to make it Candida friendly)
    • 1 tsp vanilla (optional but highly recommended)
KITCHEN UTENSILS
    • BPA-free rubber chocolate molds
    • Small-Medium sized pot
    • Small-Medium sized stainless steel bowl
    • Whisk
    • Rubber Spatula
    • Measuring Cups – Liquid measuring cup to pour chocolate
INSTRUCTIONS
    1. To make your double boiler, fill your pot about 1/3 of the way full with water and bring to a light boil.
    2. Turn the heat down to a simmer and put your stainless steel bowl on top of the pot (ensure that the bowl is big enough to rest on top of the pot comfortably but not too big that it could easily get bumped and topple over).
    3. Chunk up your cacao butter (and/or coconut oil) into tiny pieces – this will make it melt faster and easier. Add in powder substances and sweetener.
    4. Whisk together until all of the ingredients have been mixed and you have a smooth texture.
    5. Pour chocolate into molds and put into a freezer until fully frozen. Depending on how big your molds are, this can take anywhere from 5min – 30min.
    6. I like to store mine in the freezer for long-term use but if you used primarily cacao butter instead of coconut oil then they should stay at fridge/room temperature for at least 1 week.

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NOTES/ADDITIONS/OPTIONS
  • CACAO SUPERFOOD BLEND:Mix 1/4 cup Mesquite, 1/4 cup Cacao, 1/4 cup Maca and 1/4 cup Carob to add extra nutrients. Connect with me to order this blend. You may need to add an extra 1/4 cup of cacao butter/oil in order to keep it the smooth consistency.
  • Add in Hazelnuts (or any nut!) – I like to add whole hazelnuts into the molds before pouring the chocolate overtop.
  • Nut Butter – Pour a small amount of chocolate into the molds first and freeze (takes only a few minutes to freeze). Pull molds out of the freeze and scoop a tiny amount of nut butter into the molds. Pour chocolate overtop until molds are full. Put back into freezer until fully frozen.
  • Sea Salt – I like to mix in a bit of sea salt into the chocolate mixture first. Pour chocolate into the molds and freeze until almost frozen. Top with large chunks of sea salt and continue freezing until fully frozen.
  • Shavings (Coconut, Orange Peel, Lemon…) – Add about a 1/4 cup of shavings to the chocolate, pour into molds and freeze until almost frozen. Top with shavings and continue freezing until fully frozen.
  • DoTERRA Food Grade Oils (Peppermint, Orange, Lavender..) – Add about 1 – 2 drops to the chocolate, pour into molds and freeze until almost frozen. Top with shavings (if available) and continue freezing until fully frozen. *NOTE* extracts are VERY strong. Start with 1 drop and taste the chocolate before adding more. I find you notice the flavour a lot more once they are frozen so be cautious! Connect with me to order samples or inquire.

 

COMING SOON

Don’t have the materials to make these or looking for items that are already pre-made? Did you know I offer meal prepping services? Let me help! PLUS I’ll be adding an online shop to my website soon! Contact me to inquire or pre-order!

 

With love,
Heidi MacAulay, R.H.N.
“Eat more plants. Do more yoga. Read more books.”
Learn more about me, my credentials or how to work with me here!

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