I know I have posted a few chocolate recipes already on Holy Mackerel Health, and for those who are denying themselves of chocolate, I do apologise. I couldn’t refuse a recipe request from a lovely client of mine who enjoyed a slice of my minty chocolate.
Like all my chocolate recipes it is free of refined sugar, dairy, gluten and only contains raw cocoa not Dutch process cocoa.
If it sounds peculiar to offer a client after a nutritional consultation a piece of chocolate I can explain. Many of my client’s present symptoms of sugar cravings. Shifting their cravings from the sugary sweet to the bitter sweet is part of the process of removing processed sugary foods from the diet. Once the tastebuds recognise the rich satisfying bitterness of unprocessed chocolate, they start to make further positive steps to reduce their sugar intake.
1 cup of raw cocoa
½ cup cocoa butter
½ cup of extra virgin coconut oil
¼ cup of pure maple syrup
Pinch of Himalayan sea salt
½ cup of organic desiccated coconut
A few drops of pure peppermint essential oil or pure peppermint extract.
Combine cocoa butter and coconut oil in a bowl over a saucepan of simmering water. Allow the cocoa butter and coconut oil to melt completely then remove from the bowl from the saucepan.
Add maple syrup, salt coconut and peppermint and combine well.
Line a 20-cm square tin with baking paper and pour chocolate mixture into the tin. Alternatively, you could make individual chocolates by using mini cupcake liners.
Put chocolate in the fridge for about 4 hours. Slice with a sharp knife into squares and enjoy.