This post was inspired by two Hannahs. Hannah K of Bittersweet wrote semi-recently about cookies made with homemade chocolate chunks. Hannah T of Wayfaring Chocolate is just, well, the undisputed Queen of Chocolate, so she too gets credit for my mind’s chocolatey wanderings as of late.
I knew that a simple chocolate bar would be the perfect first use for the cacao powder and butter I’d ordered online. I changed Hannah K’s recipe to include cacao butter, rendering the bar more solid at room temperature and giving it that nice snap that chocolate should have, but you can just replace it with more coconut oil if you want. And if you don’t give two whits about preserving the integrity of the raw enzymes and such (we all know I’m no purist), it’s quite alright to use regular cocoa powder and agave nectar instead.
Per serving: 87 calories, 7.5g fat (5g sat), 7g carbs, 2g fiber, 1.1g protein
- 1 cup raw cacao powder
- 1/4 cup raw cacao butter, melted
- 1/4 cup virgin coconut oil, melted
- 1/4 cup raw agave nectar
- 1 tsp vanilla extract
- Pinch of sea salt
- Cacao butter is very solid in its raw form, so allow some time to melt it slowly and gently. I put a chunk of it in a glass bowl and placed it in the dehydrator for about 30 minutes, but you can use a double boiler or the microwave method if you prefer (again, no raw puritanism here). The coconut oil won’t take nearly as long to melt, so do that after you take care of the cacao butter.
- Place the cacao powder in a large bowl.
- Add all remaining ingredients and whisk until smooth.
- Ok, I HAD to turn my flash on. Just look how shiny! You could totally leave it like this and use it as a frosting or a dip for fruit.
- Transfer the mixture to a lightly greased mold or pan. If you’re more serious about chocolate than I am, you might have an actual chocolate-making mold. If so, use it, but I found that a standard loaf pan worked just fine. It won’t make the prettiest bar of chocolate in the world, but the taste is all that matters, right?
- Place it in the freezer until completely hardened, and store it in the fridge or freezer until ready to eat.
Then have at it! Chop or break it into chunks for cookies or brownies, shave or grate it over ice cream or cheesecake, or just eat it as-is. And the taste? To my inexpert palate, it was great—as good as any storebought dark chocolate bar I’ve ever had! I may not be an artisan chocolatier, but I think that even Miss Chocolate herself, Hannah T, would find this handmade-with-love bar delectable.