Hey ya’ll! Here is the recipe you’ve all been waiting for!
Being sugar free, dairy free, soy free, and gluten free is anything but easy. Chocolate was the first thing Jacob asked me to figure out. After one week of being chocolate-less, he was grumpy and going through chocolate withdrawal. Unfortunately, all of the chocolate on the market either has soy or food coloring (?!). And the dairy-free chocolate has sugar.
Initially the chocolate wasn’t sweet enough. Then I added too much honey and it was more like fudge. Well, after some tweaking and bad batches at first (is there such a thing as bad chocolate?!), we’ve perfected the recipe.
There are two variations and I’ll share them both with you.
1 box of baker’s chocolate (pure chocolate, not German or white or semi-sweet) – it will be bitter if eaten alone/plain
Almond (unsweetened) or coconut milk, optional
Place all 8 squares (8 oz total) in a double boiler and melt down over medium heat. Stir to prevent scorching and burning (eww!). Once it’s melted, add 8 Tbs (1/2 cup) of honey and stir well. Place on a parchment-lined cookie sheet. Spread out the chocolate to desired thickness and put in freezer to cool. It’s best to store this in the freezer, but also does well at room temperature.
For a creamier chocolate, add 2 Tbs almond or coconut milk to the chocolate before it melts. And add 6 Tbs of honey to the chocolate. This version takes more mixing and will form a bit of a paste. Once cooled, it will melt on your tongue and is delightful.
Other variations include adding 1/2 cup peanut butter to the original recipe. You can also add mint extract. Note that adding any form of liquid (milk or extract) will make a paste. Do not worry and don’t panic that you “ruined” the chocolate. It will still turn out fine.
I’ve been making double batches of the original recipe. One part is for simple eating (Jacob eats some everyday with lunch). The other part is to cut into 1 cm x 1cm chunks (with a Chef’s knife – cuts easy at room temperature) for recipes, like chocolate chip cookies.