There is a revolution taking place in my kitchen and it involves chocolate. Gradually our obsession with a particular brand of chocolate has waned. For years we indulged nightly on our 2 squares of quality Swiss chocolate, my preference was the robust 70% and my husbands was the almond or mint. If it was on special at the supermarket for $2.00 a block rather than $4.00 I would stock up and buy enough to last a few months.
As my love for making homemade paleo chocolate grew my need for commercial chocolate diminished. My husband started to look for my homemade chocolate treats in the fridge rather than raiding the pantry for his nightly treat. He recently conceded that the chocolate is not what it used to be and there is no need to buy it anymore. I still have 4 blocks left over from the last time it was on special. They may find their way into cookies or brownies.
What has most likely being the cause of this transition in taste is due to the loss in craving for sugar. Yes, I do use dates and a small quantity of maple syrup but it does not deliver the sugar hit of a commercial made chocolate. My homemade chocolate uses raw cocoa and coconut oil, so the good fats are really satisfying so your blood sugars are not going to spike.
Chocolate Peanut Butter Slice Recipe
1 cup of raw nuts: hazelnuts, walnuts, pecans or almonds work well
1 cup of shredded unsweetened coconut
1 cup of Medjool dates, pitted
¾ cup of raw cocoa powder
¾ cup of extra virgin coconut oil
¼ to ½ cup of quality peanut butter (no added sugar or oil, PIC’S peanut butter is my favourite)
1/2 cup of raw cocoa powder
1/3 cup of extra virgin coconut oil
¼ cup of maple syrup
Place nuts, coconut, cocoa, coconut oil and dates in a blender and blend until smooth paste. Spread mixture into a 20cm square tin lined with baking paper. Place into the freezer for 20 minutes until firm. Spread peanut butter over the top.
To make the chocolate place cocoa, coconut oil and maple syrup in a bowl. Either place in the microwave for 20 seconds or heat over a saucepan of simmering water until well combined. If the mixture is too runny add a tablespoon more of cocoa or if it is too dry add a little more coconut oil.