The hardest thing to give up in my nutrition makeover for better mental health was chocolate. I adore those dark blocks of velvety goodness. Many wellness companies are getting wise and making sugar-and-gluten-free chocolate available, but it often comes with a hefty price tag. Imagine my joy to discover a homemade version that uses ingredients I already stock in my pantry!
I adapted this recipe from Thrive Market’s Homemade Vegan Chocolate Bars. Big thanks to Thrive for allowing me to feature the recipe! All of the ingredients are available from Thrive Market’s supply of health foods, conveniently shipped to your door. To learn more, visit www.thrivemarket.com.
3/4 cup melted coconut oil
6 tablespoons maple syrup
2 tablespoons coconut sugar
1/2 cup cocoa powder
1 teaspoons vanilla extract
1 teaspoon sea salt
1. Line a muffin pan with baking cups.
2. In a large bowl, mix together the coconut oil, maple syrup, coconut sugar, cacao powder, vanilla, and salt. Pour and divide mixture between 12 molds.
3. Place tin in freezer or refrigerator at least 2 hours to firm up. Chocolates can be stored in the refrigerator for up to 2 weeks, but mine never last that long!
This chocolate is oh-so-rich. My husband and I can’t eat more than one at a time, but then, we don’t want to because they are so satisfying. Gluten-free, refined sugar-free and vegan, these sweet treats are perfect for your Valentine or as your own weekend reward. Happy noshing!