Need a treat? How about some delicious, decadent and healthy homemade vegan chocolate? Yum! If you’re already eating healthy, chances are you’ll have the ingredients on hand. Oh, and that awesome little silicone heart-shaped ice cube tray is from Ikea (you can buy it here) 🙂 Update: you don’t even need a chocolate mold for this – see the bottom of this post for a variation!
- 1 fat (coconut oil)
- maple syrup – debatable: on the 21-day fix food plan, which is basically the same as the Piyo food plan except without plastic containers, you “can have up to a maximum of four teaspoons of honey, molasses, maple syrup, or raw sugar a day“. So on Piyo, count this as you’d like… I just keep my sweeteners to the bare minimum overall.
- unsweetened cocoa powder – debatable: again, I couldn’t find any Piyo info on this, so a search on 21 Day Fix turned up opinions that it can be considered as a free food. I’ll go with that.
Makes 1 chocolate
- 1 teaspoon raw unsweetened cacao powder
- 1 teaspoon coconut oil
- 1/2 teaspoon maple syrup (or less, to taste)
If the coconut oil is solid, melt it in the microwave or in direct sunlight. Combine all ingredients (and optional add-ins below) and mix well. Pour into a chocolate mold, silicone ice cube tray, or any small container lined with parchment paper. Place into the fridge to harden.
Here are some optional add-in ideas:
Add-Ins (adjust food count if necessary)
- Dash of vanilla extract
- pinch of seasalt
- touch of nut butter
- dried fruit
- Unsweetened coconut flakes
- Vanilla & Flaked Almonds
- few drops of a high quality peppermint oil
- few drops of a high quality lemon oil
Update: I’ve been making this as “chocolate bark” lately and it’s even easier and sooooo good! Just dribble the chocolate onto parchment paper/waxed paper on a plate, put it into the fridge for just a few minutes to harden slightly (then you can gently drop on any toppings you’d like, such as sea salt), and pop into the freezer until you’re ready to eat.