Since embarking on a bit of a journey to improve my health (sorry, slap me for calling it a journey), I have made and discovered lots of delicious recipes and have even been making my own dairy and refined sugar free chocolate bars. At first it was a bit of a drag as snacking was the hardest for me. I tend to cook main meals from scratch anyway so that wasn’t really the problem. I had trouble with snacking and having small things in the house to nibble on.
In one way it is good, because it means that I am conscious of how much I eat. I can also decide if I’m actually hungry or perhaps just a little thirsty. So it has helped to reduce how much I snack. Not a bad thing. But sometimes you do just want something sweet, and you can’t just grab a chocolate bar at the petrol station. So I have been making my own.
I have had to be really organised and get a few bits in the house. Air-tight containers have been bought in abundance. So I can make my snacks and store them in the fridge. Plus I bought a chocolate mould, to make my own chocolate bars. They are tasty and hit the spot. Sometimes on their own they are a bit much, but can be melted and dipped on a sugar-free oat bar or flapjack. You could even chop the bars up to stir into something like brownies.
Making your own chocolate couldn’t be simpler! A lot of people are like ‘as if you have time for that’, but it is quick and easy. Here is all you need to know:
Dairy & Refined Sugar Free Chocolate Bars
Ingredients: for around 30 pieces (or 6 small bars)
- 65g cacao butter
- 40g cacao powder
- sweetener of your choice
- 4tbsp maple syrup
- or 35g coconut sugar
- 1/4 tbsp vanilla extract
Method:
- With a bowl over a pan of boiling water (make sure the water isn’t touching), melt the cacao butter.
- Then stir in the cacao powder and mix well using a whisk. You want it to be really smooth.
- Stir in your sweetener, again, until smooth.
- Spoon or pour the liquid into moulds or tupperware boxes.Leave to set in the fridge.
It will keep for several days in the fridge. You can store it out of the fridge, but I have found it is best when it is kept in the fridge.
You can shop the ingredients and moulds I use here: (affiliate links)
Cacao Butter
Cacao Powder
Coconut Sugar
Maple Syrup
Chocolate Bar Mould
Tupperware
Have you ever made you own chocolate before?
Linking up to Tasty Tuesday.
Wow, what a good idea!! And they look so professional! I like the idea of being able to make your own flavours, how fun 🙂 x
Love this! Chocolate is my weakness so I’m going to give this a go. Anything to curb my chocolate needs!
I’m going to share this with my friend who is vegan + I’ve bookmarked as it’s something I’d like to go back to sometime soon!
So amazing that you make your own chocolate, you go girl 😉
X X
This looks so yummy! I have pinned it for future reference!
Stephanie recently posted…Char-Broil T-22G Gas Barbecue
What a great idea! They sound fairly straightforward as well.
Nope never made my own chocolate before. I’m too lazy to be honest and just buy from the shop.
Janine Dolan recently posted…Sunday Morning At The Beach
Wow – making your own chocolate. Seriously impressed! Sounds so easy too – maybe I should give it a try one day! I love the Lindt 85% Dark chocolate, which I discovered doing the Sirtfood Diet. I know it has a teensy bit of sugar in but nowhere near as much as normal chocolate. I allow myself 2 squares a day – it’s my little treat each evening for being good! Good luck with your health ‘journey’ 😉 Eb x
Eb Gargano / easypeasyfoodie.com recently posted…What is the Sirtfood Diet and does it really work? Part 3
We’ve made chocolate truffles but never our own chocolate. A great idea. Will defo give it a go x
I always worry that dairy free chocolate won’t taste the same or as nice. I really must try these.
Your chocolate looks so good! I tried making it once at home with coconut butter but it came out to soft. Need to try making it with cacao butter and see how that turns out. #tastytuesdays
Petra / Be Healthy Now recently posted…Green People: Scent-free Facial Sun Cream SPF30
Ooooh, that’s brilliant! It will definitely be coming in handy. Bookmarking now!
Mel recently posted…10 Minute Crafts: Ballerina Cards
That looks interesting. Nice to find a recipe that can be sweetened with something other than coconut (I’m allergic).
oo they sounds like a great alternative I am such a little chocoholic they would be a good alternative.
Such a good idea! I’ve got a bit complacent on my journey recently, I will try this
I love your chocolate moulds – beat my ice-cube tray chocolates hands down.