Homemade Chocolate Bar

By March 15, 2017Blog, Recipes
homemade chocolate bar

I have never been a baker.  I’m just not great at all the exact measuring and the science of it all, and I don’t really have a sweet tooth.  I much prefer the haphazard taste test method to cooking over baking.  That being said, I do love chocolate.  The darker the better for me.  Just one bite can satisfy any craving.  Imagine my delight when I realized I could make my own chocolate bars?!  And healthy ones at that??  I was floored.  I literally patted my own back after I made this recipe as it turned out so good.  The best part?  This chocolate bar is gluten free, dairy free, sugar free, vegan, and healthy!  I honestly don’t think I’ll ever buy another chocolate bar from the store again.

Trust me, if I can figure out this easy recipe, then anyone can.  It requires almost no actual prep time, and is more than worth the wait of the setting time!

Prep time: 5 minutes to make, 1.5 hours to set

Ingredients:

  • ½ cup coconut oil
  • ½ cup cocoa
  • 2 or 3 tablespoons of honey or maple syrup (use maple syrup to make it vegan)
  • 1 tsp of vanilla

*The key is to use equal parts coconut oil and cocoa

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Instructions:

  • Start by lining a shallow baking dish with parchment paper, or using a pliable plastic mold

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  • Heat coconut oil in a saucepan over low heat until it is melted

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  • Add in the other ingredients
  • Stir consistently until everything is mixed evenly
  • Remove from heat immediately (no need to bring to a boil or actually cook)
  • Pour chocolate into the wax paper lined dish

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  • Set in fridge until chocolate is hard
  • Remove chocolate from dish and peel off wax paper

I chose to put a sprinkle of sea salt onto the chocolate after I had poured it in the dish, prior to it hardening.  You can add whatever you like at this stage – fresh coconut, orange rind, nuts, cinnamon, berries, chili flakes, etc., or keep it pure as is.

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I’ve even heard of people pouring the chocolate into a parchment lined cupcake tin, and then adding peanut butter, and then covering with more melted chocolate, almost like a dark chocolate peanut butter cup.  I might have to try this next!

Serve broken into chunks, or as a full bar.  Store in the fridge.  As any responsible researcher would do, I paired the dark chocolate with a glass of red wine to see if that was a winning combo, and I can guarantee you that it is!  Enjoy!

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Jenna Twerdun

About Jenna Twerdun

Diagnosed with Celiac disease in Sept 2013, I initially didn’t know where to turn! After getting over the shock that I’d never enjoy a pint of Guinness again, I reached out to the Calgary community via social media to find this site, and a few others, but not a lot of info out there, and sometimes, a lot of confusing info to sift through. As someone who is always out on the town, trying new restaurants and travelling, I couldn’t be happier to be involved to help fellow celiac and GF people understand that life is not over – in fact, I’ve hardly skipped a beat.

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