Treat yourself to a homemade, dairy free and sugar free chocolate bar for Easter! It’s very easy to make, especially if like me you always have coconut oil in your cupboard!
I’m always on the look out for sugar free chocolate. You can buy dairy free, but refined sugar free is hard to find. I don’t eat refined sugar as it makes me feel dizzy and jittery! So I decided to make my own sugar free chocolate bar! I used agave nectar to sweeten the chocolate which is low GI and doesn’t give you that unhealthy sugar rush!
Makes 1 bar
Cooking time: 20 minutes
Freezing time: 40 minutes
100g Coconut Oil or Cacao Butter
5tbsp Cacao Powder
3tbsp Agave Nectar
1/4tsp Himalayan Pink Crystal Salt or Sea Salt
Heat a pan of water on a low heat and place the coconut oil or cacao butter in a bowl over the pan. Slowly melt the coconut oil or cacao butter.
Now add in the cacao powder and mix well with a metal whisk until it is smooth.
Lastly add in the agave nectar and the salt and mix well.
Now take the bowl off the heat and pour the mixture into a small, rectangular plastic container in the shape of a chocolate bar.
Put in the freezer for 40 minutes.
Remove from the freezer and using a knife cut the chocolate bar into a grid to make the chocolate segments.
Now you can indulge in delicious chocolate!
Store in the fridge.