Maybe we’re getting used to the drill: More Omega 3 fats, grass-fed meat, wild-caught salmon, free-range chicken, organic produce, etc. Less bread, less processed, less sugar, etc.
But still… Sometimes I just need chocolate! And I need it now. If I have some special chocolate in the house, it disappears pretty fast. Too fast. I may even eat more of it than I should. And then it’s gone. And then I don’t have a chocolate fix to run to!
The recipe below has actually cured me of needing store-bought chocolate. It does satisfy my cravings, and I don’t overeat it!
You can customize your recipe- it does not require “yucca powder”, “astragalus”, or whatever you’re in the mood to add. But it’s easier to incorporate such foods into our diet if they’re in something we might routinely want to fix for ourselves. (If you’re wondering what’s so great about these natural herb powders, look ’em up at “Jen’s Shop“- I mention what they’re good for there.)
Oh, and if you’re shooting for even less carbs, you can sub VitaFiber for at least half of the honey. Also, if you want something like a protein bar with gelatin instead of whey protein, see the asterisk, bottom of page.
INGREDIENTS for “HARD-CORE CHOCOLATE FIX”
- 2 c. toasted cacoa nibs (1/2 lb.)
- 2 TBS. butter (.06)
- 2 TBS. coconut oil (.06)
- 1/4 c. honey (.16)(or Vitafiber)
- 1 tsp. vanilla, if desired
- 1 tsp. cinnamon (plus turmeric, if desired)
- 1/4 tsp. salt
- 1/2 c. whey protein powder (.06)*
- OPTIONAL: 2 TBS. yucca powder (.03)
- OPTIONAL: 2 TBS. astragalus (.03)
- OPTIONAL: 2 TBS. Goat Mineral Whey
1. Toast cacao nibs in oven for 10 minutes or so on 350 degrees, until darkened some, and fragrant. Use: > 2 c. toasted cacoa nibs (1/2 lb.)
2. A Vitamix works well to process the nibs into a puree. Otherwise, use an equal weight of cocoa powder. Process half of the nibs at a time (about 2 c. or less per batch). To get it pureed, the Vitamix dry-grain container is best to use. Run the Vitamix at top speed for 1 1/2 minutes to puree.
3. Add to Vitamix with pureed cacao nibs: > 2 TBS. butter
4. After blending that in, add: > 2 TBS. coconut oil > 1/4 c. honey > 1 tsp. vanilla > 1 tsp. cinnamon > 1/4 tsp. salt > 1/2 c. whey protein powder > 2 TBS. yucca powder > 2 TBS. astragalus
5. Press/pat the pureed mix into a loaf pan; refrigerate.
6. After chilling several hours, remove from pan, slice into pieces, and store in a glass jar in the refrigerator.
INGREDIENTS for “YUMMIER” CHOCOLATE
2 c. toasted cacao nibs (.55 lb.)
1/2 c. honey (.157)
1/4 c. butter
1/4 c. coconut oil
1 tsp. vanilla
1/4 tsp. salt
1/3 c. whey protein powder
1 tsp. cinnamon (Ceyon’s the best!)
* To use gelatin instead of whey protein, soften gelatin powder in water first. Use: > 1/3 c. water > 2 TBS. gelatin
Heat softened gelatin to melt it, then add to blender along with other ingredients.