GF, DF, RSF, PLANT BASED
As you guys might know by now, I am a huge chocolate lover, especially when that chocolate is made from scratch. This chocolate is fantastic as a snack as is, or used in my other recipes that call for melted chocolate or chocolate chips (and it should be, as I have refined and revised the recipe many times over the years to get it to the perfect consistency and flavour). Feel free to have a go tweaking it to your liking, too, with some of my suggestions below.
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220 g (1 cup) cacao butter, melted, plus extra if needed
125 ml (1⁄2 cup) melted coconut oil, plus extra if needed
125 g (1⁄2 cup) smooth peanut butter or macadamia nut butter, plus extra if needed
250 g (2 cups) cacao powder, plus extra if needed
1 teaspoon vanilla bean paste or powder
2–4 drops liquid stevia or 250 ml (1 cup) monk fruit syrup, maple syrup or coconut nectar
Line a baking tray or brownie tin with baking paper, or a standard 12-hole muffin tin with paper cases.
In a saucepan over medium–low heat, gently stir together the melted cacao butter and coconut oil. Add the nut butter and heat, stirring frequently, for 3–4 minutes, or until the nut butter has softened and is completely incorporated into the mixture.
Remove the pan from the heat and gently whisk in the cacao power, vanilla and your sweetener of choice. Keep whisking until thick, creamy and well combined, then taste and evaluate the consistency and sweetness as follows:
For a thicker darker chocolate, add some more cacao powder.
For a smoother chocolate, add some more coconut oil.
For a fudgy chocolate, add some more nut butter.
For a sweeter chocolate, add some more sweetener of choice.
Once the chocolate is to your desired taste and consistency, pour it into your prepared tray or tin, transfer to the fridge or freezer and leave until set firm. Store in a suitable airtight container in the fridge for up to 1 month or in the freezer for up to 3 months.
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