Creamy low sugar chocolate recipe

I had totally not been planning to blog a recipe before I moved and had access to my good camera and food photography props, but I decided this recipe couldn’t wait!

I’m such a huge fan of chocolate in all its many glorious forms, especially raw chocolate which is made with high quality minimally processed ingredients and no refined sugar. However, raw chocolate does come with a pretty decent price tag, mostly worth it in my opinion, but at the rate I like to consume chocolate, a more affordable alternative needed to be found. 

I’d made basic homemade raw chocolate a few times using raw cacao butter. As I don’t have access to as many fancy pants ingredients right now, I came up with this recipe based on what I had available to create a creamy but low sugar chocolate. What’s even better is that this chocolate contains healthy fats that support stable blood sugar levels and have anti-bacterial, anti-viral and anti-inflammatory properties.

Creamy low sugar chocolate recipe from wholeheartedly healthy

It’s so simple you can make these up in less than 10 minutes, then all they require is a little time to chill and firm up.

Creamy Low Sugar Chocolate
Yields 10
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Ingredients
  1. 8 tablespoons coconut oil
  2. 4 tablespoons coconut cream (not coconut milk)
  3. 4 tablespoons of cocoa powder or raw cacao
  4. Sweetener of choice: I used 8 drops of vanilla stevia
Instructions
  1. Put the coconut oil and coconut cream together in a bowl and melt, either in the microwave or over a dish of hot water.
  2. Add the cocoa powder and your choice of sweetener and whisk together until smooth.
  3. Pour into a mould (ice cube trays work well) and freeze until set.
  4. Remove from the mould and store in the freezer for a hard crunchy chocolate, or the fridge for a softer creamier chocolate.
Wholeheartedly Laura https://wholeheartedlylaura.com/

The recipe is easily adaptable, try adding peppermint or orange extract, cacao nibs or chopped nuts for new flavours. The great thing about using coconut cream is that it has a natural sweetness to it, so whatever sweetener option you choose, you shouldn’t need quite as much as if you were just making a coconut oil raw chocolate. I used vanilla liquid stevia from iHerb but If you don’t have stevia, try adding 1-2 tablespoons of coconut sugar or a liquid sweetener such as honey or maple syrup, but increase the coconut oil by an extra two tablespoons to ensure the texture stays firm when using a liquid sweetener.

Have you tried making your own chocolate?