I love love LOVE this recipe. I’ve been making it for about a year, and I tried quite a few variations before settling on this one. I generally only make a little bit at a time. This way, when I have the urge to binge on chocolate (which may have happened once or twice in my life), it won’t be on more than a few pieces.
This recipe can be kind of tricky. The problem arises when I add the Truvia. Up until that point I have a smooth, liquid chocolate that is perfectly blended. But as soon as I add the Truvia, the oil begins to separate from the rest of the mixture (there’s a good picture of it in Step number 4, below). It’s so annoying! I don’t know if it’s because I’m adding too much Truvia at once, or if it’s because of some ingredient in the Truvia.
Whatever the reason, it’s not a big deal. It’ll only be noticable in the first few chocolates you pour out. But it can be kind of jarring that first time you take your chocolates out of the freezer and see that solid white hunk of oil. Don’t freak out! I promise, even if they’re “clumpy,” your chocolates will still taste delicious!
By the way, the only ingredients that you really need to make this chocolate are cocoa powder, coconut oil, and Truvia. Everything else is optional.
Homemade Sugar-free Chocolate
(a.k.a. chocolate delight/cocoa crack/chocolate bark)
- 1/4 cup coconut oil
- 3 tbs unsweetened cocoa powder
- 1/4 tsp vanilla extract
- 2-4 tbs. low-fat half and half (or milk)
- 1/8 tsp. cinnamon
- Dash of salt
- 5 tsp. Truvia
- Optional – nuts, coconut flakes, pretzels, raisins.
1. Melt the coconut oil.
2. Stir in the cocoa powder and mix it well, then add the half and half, cinnamon, salt and vanilla extract.
3. Stir in the Truvia.
4. Pour the mixture into molds, ice cube trays, cupcake liners, or on a sheet of parchment paper. (Apparently those silicon cupcake liners are the best thing to use for this recipe, because it’s easy to pop the chocolate pieces out when you’re ready to eat them.)
If you notice, in the bottom two rows you can really see the separation. By the time I got to the top row, most of the separated coconut oil had drained out, leaving me with a more solid chocolate mixture.
5. Sprinkle in some nuts, coconut flakes, pretzels, or whatever else you like and then stick them in the fridge or the freezer for at least 15 minutes. I usually put them in the freezer, because it’s harder to binge on something when it’s frozen, you know?
This is what the above batch looked like when it had hardened:
I know, I know, it doesn’t look appetizing. Stupid oil separation. But again, it’s no big deal – I simply poured some more of the chocolate mixture over that first hardened layer, and it made them much more appealing!
I had more chocolate mixture left, so I made a few more.
Now don’t those look amazing?! Trust me – they taste it too. And coconut oil is really good for you, so you’re actually doing something healthy when you eat these yummy treats. Just don’t O.D.!