Mrs. Sayuri and I whipped up a batch of natural chocolate the other day. It was quick and easy.
We spooned ours into a Biblical Holidays chocolate mold in anticipation and preparation for the coming fall feasts, specifically Yom Teruah, The Day of Trumpets, expected to fall on the eleventh of September (This coming Sabbath, i.e. tomorrow evening) this year according to the Biblical calendar and the sighting of the first sliver of the new moon in Israel. Hence the Shofar or ram’s horn in the center of our plate.
Mrs. Sayuri just couldn’t resist licking her fingers and the utensils. Her face was covered with chocolate by the time we finished.
- 5 tablespoons coconut oil
- 5 tablespoons cocoa or carob powder
- 5 tablespoons dried shredded coconut (unsweetened is best)
- 3-4 tablespoons of raw sugar (finely ground) or honey
- pinch of salt
you may also add:
- drops of your favorite extract (we added peppermint)
- pinch of cayenne pepper
- chopped nuts
- chopped dried fruit, etc.
Directions: Melt the coconut oil in a double boiler, or by placing the jar of oil in a pot of hot water. In the warm oil over your double boiler, add your sweetener of choice and ensure that it dissolves and is mixed well. Add the rest of your ingredients. Stir well. Spoon into your plastic molds or onto a parchment lined cookie sheet in “blobs”. Place in refrigerator or freezer to firm up. Pop out of molds and store in an airtight container in your fridge. These are best served cold in a napkin because your body temperature will begin to melt the chocolate right away because of the coconut oil. Enjoy!
I would recommend purchasing a plastic chocolate mold since it makes eating these that much more enjoyable. I prefer to store mine in the freezer so that they are extra crunchy, but the fridge works fine too.
Note: If you do not like coconut – you will probably not like these. They have a distinct coconut flavor due to the oil used.