I thought I could wait to share this recipe with you all but I can’t, I’m just too hyped about it.
The idea for the post was inspired by one of my dearest friends who also happens to be my co-worker. She and I spend copious amounts of time discussing food at work and outside of work. She will often bring one of the latest recipes she’s made for me to sample or some new and exciting food she’s picked up from one of her local stores.
This time it was chocolate. But not just any chocolate – it was Icelandic chocolate with sea salt. Describing just how luscious, decadent and mindfuckingly good this chocolate was still wouldn’t do it justice. I was at a loss for words. I slowly returned to my desk in awe trying my best to make this chocolate last – eating it a tiny bite at a time.
While riding this chocolate high, I thought about some of my favorite Icelandic musicians and how I wish I could see Iceland and how much I didn’t want to be sitting in my cubicle at that moment. But as I sat there, licking the last of the chocolate of my fingers, I wondered; couldn’t I make my own chocolate? It may not be the Bjork of chocolate but I could try.
The trouble with regular chocolate is that it needs a binding agent typically in the form of soy lechitin to make it shelf stable. I’m guessing chocolate companies wouldn’t make it too far if their products had to be frozen. But since I’m not most companies but just a woman with a sweet tooth and a particular sweet tooth for chocolate, I set out to recipe test my own.
After several batches, some very excited children and more chocolate than I’ve eaten in about 5 months, I finally settled on a recipe. I still can’t believe how easy it is to make. The caveat is you have to like coconut and you have to not mind keeping your chocolate in the freezer. If you’re cool with those, read on.
The only thing you’ll need is cocoa powder, unrefined coconut oil, vanilla extract and maple syrup. You can use either stovetop to heat the coconut oil or micro. The end result will be a silky smooth chocolate that you won’t be able to stop eating. Sorry not sorry.
5 ingredient paleo chocolate
prep time: 2 minutes
cooking time: 1-2 minutes
freezing time: at least 1.5 – 2 hours
makes: 1 chocolate bar
1/2 cup cocoa powder
7 tbsp melted unrefined coconut oil
2 tbsp maple syrup
1/4 tbsp vanilla extract
pinch of pink salt or sea salt
Line your loaf pan with two crossing pieces of parchment paper (for easy removal)
Depending on what you’d like to use, either melt the coconut oil in a pan over the stove top, or heat the coconut oil in the microwave for 1 minute
Stir in cocoa powder, maple syrup and vanilla extract and mix well to combine until the chocolate mixture is smooth.
Pour chocolate mixture in your prepared loaf pan and sprinkle with salt. Freeze for at least 1.5 hours.
Once chocolate is set, cut into chunks and store in freezer.