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
- 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)
Have you ever made you own chocolate before?
Linking up to Tasty Tuesday.