When you leave out the sugar in chocolate you get to experience the rich, round, roasted flavours of cocoa all on its own (or the sharper, spicier tones of cacao, if using). My current fave things to add to my chocolate are:
– Medicinal mushrooms (which add an earthy flavour)
– Flaked sea salt (it works as a flavour enhancer and brings out the spiciness in the cocoa)
– Aromatic vanilla is a classic BFF of course
– Tahini on top for nuttiness
– Bonus: you can add mesquite to your chocolate if you want some smokey, caramel-y notes
Hope your day/night is going well, babes! I think you’re fab.
SUGAR-FREE DARK CHOCOLATE
Makes around 2 cups
1/3 cup coconut oil
1/2 cup cacao butter
2 tablespoons red palm oil
1 cup cacao powder or cocoa powder
2 tablespoons maca powder
2 teaspoons chaga mushroom powder
2 teaspoons reishi mushroom powder
2 teaspoons cordyceps mushroom powder
2 teaspoons he shou wu powder
2 teaspoons mesquite powder
1/2 teaspoon vanilla powder
Pinch stevia powder (optional, for sweetness)
1/2 teaspoon maldon salt (flaked salt) or smoked salt
1. Melt the oils and cacao butter in a heavy-bottomed pot on low heat.
2. Turn off the heat and whisk in the rest of the ingredients until you have a smooth mixture. It shouldn’t be super thick at this point, about the consistency of heavy cream. It will thicken once chilled.
3. Adjust according to taste, adding any extras you like! Suggestions: cinnamon, chili, tahini or almond butter, chia seeds, spirulina, etc. If you want a bit more sweetness, add 2 tablespoons of maple syrup. Obviously that cancels out the “sugar-free” part of the recipe, but I’m not judgin’.
4. Pour into chocolate molds, sprinkle with salt, and leave in the freezer for 20-30 minutes so it can harden. Keep in the fridge and enjoy whenever you like! This will keep for a couple weeks. Delicious topped with tahini, and chopped nuts.