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.
Nutritional information is provided as a courtesy and is merely an approximation. Optional ingredients are not included and when there is an alternative, the primary ingredient is typically used. We cannot guarantee the accuracy of the nutritional information given for any recipe on this site. Erythritol carbs are not included in carb counts since they have been shown not to impact blood sugar. Net carbs are the total carbs minus fiber.
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!