Non Dairy Coconut Dark Chocolate
There are many reasons for wanting a fantastic recipe for non dairy chocolate, lactose intolerance probably topping the list. I’m on a dairy free diet while I’m nursing, but not having chocolate is a punishment that I just can’t endure. I’ve made this recipe a few times now, and it’s consistent in its deliciousness, so I can finally post it as a MrsMuffinTop recipe. As always, it’s fast, easy, and healthy!*
*Did you know that coconut oil can help boost your metabolism? So if you’re like me, trying to lose the baby weight, a piece or two (or six) can help speed it along! Double bonus!
WHAT YOU’LL NEED:
- 1.5 cups of coconut oil
- 1.5 cups of cocoa powder
- 1.5 cups of honey (you can use maple syrup if you like)
- 2 tsp vanilla extract
- a few good pinches of salt
***A note about coconut oil: If you don’t love the coconut flavor in your chocolate, and still want to try the recipe, you can always use refined. I bought the big tub of unrefined at Costco, and the refined at whole foods. I prefer the refined for beauty use.
1. Since coconut oil is solid at room temperature, melt it in a saucepan over medium-low heat.
2. Let cool for 3-5 minutes
3. Add in remaining ingredients and whisk THOROUGHLY. Do not skip this step, or the consistency will be off.
4. Pour the chocolate on a cookie sheet lined with parchment paper (you can also pour small amounts in mini-muffin tins). 5. Put in the fridge until it hardens. It will take less than 30 minutes.
6. You can cut or break them into chunks.
7. Bon Appetit!
Store your chocolate in the fridge, or ideally the freezer (where I keep mine). The consistency is amazing, and a little chewy. You can also try dipping your favorites fruit into the chocolate when it’s still liquid, and then refrigerate for a healthy snack or parve dessert if you’re kosher.