I swear the computer is going to be the death of me. I get emailed links, and find things on pinterest that I have no business having. I think I can feel my behind growing every time I find some new yummy concoction!
It is every woman’s god given right to be a chocoholic, and my daughter wants to be a chocoholic so badly! Her dairy allergy has made it pretty much impossible to enjoy this simple stress relieving pleasure. The only dairy free mainstream chocolate we have found at this point is Ghirardelli semi sweet chocolate chips …which make one killer cookie I might add.
When I found this recipe for these homemade chocolate bars the other day that contained no dairy I was all over it. I was concerned that they may not be that great, so a taste test was involved. Plus, like many of you I don’t want to spent 2 hours in the kitchen making a huge mess and then having it not turn out.
So I got busy and melted and stirred. I poured this chocolaty goodness into a pan and waited. I didn’t have to wait too long, cause I put it in the freezer. After the longest 10 minutes in the world I pulled out this huge brick of chocolate, and I think I heard the angels sing. This chocolate not only has an exquisite taste, it melts on the tip of your tongue.
My mind has not stopped swirling about all the things I can do with this chocolate. So far, in the last 2 days, I have made a chocolate ganache for her cupcakes, dipped strawberries in it, and made these wonderful homemade chocolate bars. You can mix in anything your heart desires for you or your valentine. I made these with almonds and valentine sprinkles on the top.
- ½ cup plus 1 tablespoon cocoa powder
- 4 tablespoons unrefined coconut oil (melted)
- ¼- 1/2 cup agave syrup depending on desired sweetness of chocolate.
- Optional mix ins (nuts, caramels, cookies, fruit, etc)
- Combine coconut oil with agave.
- Stir, then add cocoa powder.
- Stir until it looks like thick chocolate sauce.
- Pour into any flat container or molds.
- Fridge or freeze until solid.
Gather all of your ingredients. I found the agave nectar at walmart, but many stores carry it now as a sugar alternative.
Melt the coconut oil in the microwave and stir in agave. I am sure you could use light corn syrup instead, you would have to experiment with the amount. I would start low and add more after a necessary taste test.
Stir in the cocoa powder.
Pour the chocolate into your mold or container and add your mix ins. I added almonds. Then I sprinkled some valentine sprinkles on top. (They sunk in…but shh…we aren’t telling.)
The final deliciousness.