So I’ve finally perfected my chocolate candy recipe. I’ve tried this several times over the past year and it’s never “quite right”… so I try again… and again. Finally, I think I got it right! Did I mention Todd and Lindsey are both allergic to chocolate??? So for the first time, I tried carob powder rather than cocoa powder and it turned out wonderful! I was really surprised!
So here’s the recipe!
Ingredients:
- 1/2 cup Organic virgin coconut oil (I buy Nutiva brand on iHerb.com)
- 1/4 cup carob powder OR 2 T cocoa powder (I buy Bob’s Red Mill brand carob)
- 20 drops of Vanilla Stevia (I buy SweetLeaf Vanilla Stevia)
- Rapadura, Maple Syrup crystals or other “sprinkle” type natural sugar crystals (optional)
MELT coconut oil over the stove, making sure not to COOK IT. Just warm it until it melts. Turn off the heat and stir in carob or cocoa powder. Once combined, add in the vanilla stevia and stir.
Spoon mixture into candy molds (I use some silicone ice cube trays I picked up at Whole Foods) and pop in the freezer. After about 10-15 minutes, sprinkle the tops with rapadura or other crystalized sweetener of your choice. This adds a nice texture to the top of the candies. Put back into the freezer for another half hour to an hour. :)
Since raw cocount oil melts at room temperature, these must be kept in the refrigerator. :)
TIP: Did you know raw, virgin coconut oil can protect you from the swine flu? Swine flu is a lipid coated virus. Coconut oil is loaded with lauric acid. Our bodies turn lauric acid into monolaurin, which deactivates lipid coated viruses. It’s best to consume about 3 T a day to get the protective benefits.
