Homemade Chocolates (Adaptable to Health Restrictions)

If you have any allergies, sensitivities, or an autoimmune disorder, it’s sad to walk through a candy aisle. Gluten can be pretty straightforward to avoid sometimes, but corn, high fructose corn syrup, sugar, toxic sugar substitutes, nuts, and soy are absolutely difficult to avoid. You may wind up eating no chocolates or candy bars, period.

I am trying my darndest to avoid soy, but I cannot find chocolates or desserts without it. Even tapioca pudding has soy lecithin! When I searched for soy-free chocolate online, I found $5 bars. That didn’t include shipping, either.

Saddest discovery of all was that my absolute favorite, Lindor truffles, all have soy. So I’ve been making my own. They even melt in your mouth as beautifully as those store-bought truffles I love!

The basic gist is to blend equal parts of coconut oil and cocoa, then add desired flavors. Too much cocoa makes it bitter, too little is weak, and no one I know relishes the taste of plain coconut oil. Try to get a coconut oil that is as unprocessed as possible. Brands like LouAnna favor bright white appearance, at the cost of making their product rancid and lacking full health benefits. ShurFine baking cocoa suits me, but if you can afford high quality or even organic, get it.

Okay, let’s get to it.

  • 1/2 C Coconut Oil
  • 1/2 C Baking Cocoa
  • 1 T Raw Honey or Pure Maple Syrup
  • Pinch of Pink Himalayan Salt

Optional additions like Sea Salt, Chili Pepper, or a few tablespoons of Coconut Milk are nice, too.

Fill a bowl with boiling water, and set your mixing bowl on top of that, or use a double boiler.

Whisk all ingredients together in the warm mixing bowl. Spoon into ice cube trays and flash freeze. Dump into a container and keep refrigerated.

You don’t have to sacrifice health to enjoy the good things. Make the good things better! Have fun experimenting!

Thanks to Lesley Rubinoff, “The Holistic Health Genius” for getting me started on this idea.

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