Here is a great recipe for a homemade chocolate and/or carob bar.
This recipe tops everything. 🙂
What I mean is that you can basically put it on anything (anything that you want to be sweet, that is) that needs a chocolaty topping, or you can just eat it by itself.
I found a version of it on Whole Approach, a website dedicated to helping folks recover from systemic candida. The support there is wonderful, the knowledge base is solid and the recipes are a great help for anyone dealing with candida, or just trying to go sugar free and/or avoid excess carbohydrates.
But I digress. Back to the desserts.
Of course, it can also be eaten alone :-).
I am going to give alternative sweetener and oil options. Have fun trying different options that you have available. I’m sure that you will find a way to use it no matter how it turns out!
- See Homemade Nut and Seed Butter if you would like a homemade option.
- Erythritol works as well as xylitol. Approx. 6 scoops stevia extract (see How to Use Stevia) is a good alternative as well. Use coconut sugar for AIP.
- For AIP, substitute organic carob powder for the cocoa and use an AIP sweetener.
- For candida diets, use vegetable glycerine instead of honey. Approx. 3 scoops stevia is a good alternative as well. Use honey or maple syrup (read Choosing Maple Syrup) for AIP.
- Depending on the consistency of your butter, and whether or not you have sifted the cocoa/carob, your final product may have small chunks in it of carob and/or nuts and seeds. If you wish to avoid this, make sure to sift the cocoa/carob as noted and use only creamy nut/seed butter.
- I recommend using a mixture of alternative sweeteners if you are avoiding sugar. This will give a taste that is more like sugar.
- You can eat this Homemade Chocolate Bar as it is, or use as a topping for any homemade candy or bar.
Homemade Chocolate or Carob Bar
- Melt coconut oil and almond butter over a simmer. Continuously stir until it slightly thickens, then remove from heat. Stir in the liquid sweetener and vanilla.
- Stir in cocoa or carob, sifting first for better blending results.
- Stir in powdered sweetener, continuing to stir until the mixture slightly thickens.
- Add liquid sweetener and vanilla.
- Remove from heat.
- Pour the mixture into an 8x8 pan and place in fridge or freezer to harden.
It sure is a better price in the sugar free version than the $3.75 bars at our local health food store! 🙂
I hope you like this Homemade Healthier Chocolate as much as my kiddos did!