Since about month two of my marriage (and we’ve been married almost 10 years), we’ve had a “chocolate chips” jar. Goes right in with the flour, sugar, etc. The intent with the jar wasn’t gluttony; it was kept stocked with semi-sweet chocolate chips for when you just NEEDED a bite of chocolate.
This became a problem.
I’ve read too much on the associated risks and dangers of soy (only safe way to consume it is fermented… a.k.a. “soy sauce”, but watch out for the added gluten!). As someone who has cleaned up alot of her hormone issues by eating real food, I’m not about to expose myself to regular doses of soy.
I have now been making my own chocolate chunks for months, and truthfully, we enjoy it better than most chocolate. It is SO SMOOTH! The only pitfall (albeit small) is that you need to keep it in the refrigerator. And that we eat it faster than the “old-fashioned” chocolate chips. I think it’s because we know it’s actually now a health-food!
You can easily substitute coconut oil for the butter, if you are trying to go dairy-free. The taste will be slightly different (but not too much!).
1/2c coconut oil, melted
1/3c unsalted grass-fed butter, melted
1/3c maple syrup
1/3c raw honey, softened to a mixable consistency (I find it works to put it in the bowl near a pot of boiling water/cooking food)
2c cocoa powder
1/2 tsp salt
Mix all ingredients well, until all lumps of cocoa powder are dissolved and broken-up.
Spread mixture on a parchment-lined (or silpat) cookie sheet. *Tip: the thinner you spread it, the easier it will be to break this up into edible pieces.*
Freeze overnight (8+hours).
Break up the hardened chocolate into bite-size pieces.
Store in the refrigerator!
I have not yet tried to bake with this — if anyone does, let me know how it worked out!