Basic Easy-Peasy Sugar-Free Raw Chocolate, Three Ways!

What’s more delicious than chocolate?  And what’s funnier than Arrested Development?

That’s right.  Those are both trick questions, and the answer is “nothing.”  In the words of “GOB” Bluth, “wait for it.”

I have a couple of friends who are trying to kick the refined sugar habit this month, and when I offered assistance in the form of recipes the unanimous cry was for CHOCOLATE.  So, I was already thinking of some stevia-sweetened treats, when I noticed that the star ingredient for February’s SOS Challenge was this ingenious little sweet herb, stevia.  So I figured, why not go to town on a chocolate-tastic entry!

Here’s the thing.  When done correctly, chocolate is a nutrition-packed, ridiculously healthy food you can feel great about loving.  When done wrong?  It’s full of immune suppressing, blood sugar-spiking refined sugar and mucus-forming, chemical laden dairy.  I think we can agree on a unanimous “yuckers” on that one, yeah?

So here’s what we’ll be working with:


Raw Cacao

Raw chocolate, or “cacao”is the most concentrated food source of magnesium, a commonly deficient mineral which is known for it’s ability to relax our muscles (good for the heart, good for PMS, good for…well, who doesn’t want to be more relaxed in general?!), and cacao also has the highest concentration of antioxidants, those compounds you’re always hearing about – antioxidants protect our cells from damage from any number of internal and external sources.

Cacao also contains a few “feel-good” compounds, such as PEA (our bodies produce this when we’re “in love,” apparently) and anandamide, sweet phytochemical responsible for some bliss-y feelings.  It’s also supposed to increase mental alertness.

I’d say all of that sounds pretty sweet, no?  Here’s the “catch” – all of these features, in truly beneficial quantities, are unique to raw cacao, which you can get in whole bean, “nib,” or powdered form.  Organic cocoa powder is great, but something in the roasting process (much like other raw vs. cooked food debates) decreases the anti-oxidant and magnesium content, as well as deactivating a lot of the other little benefits.  Traditional, roasted chocolate gets more of it’s “stimulating” and feel-good properties from it’s slight caffeine content, which amps-up our nervous systems (not actually as awesome as it sounds!).

Stevia

A little green leaf, when stevia is dried and made into either a powder or a liquid concentrate, it is 300 times sweeter than cane sugar, while having a glycemic index of zero.  This means it has zero impact on blood sugar levels, so it’s 100% safe for anyone with diabtes, hypoglycemia or minor blood sugar imbalances.  In general, we should all be aiming to eat as low glycemic as possible, to prevent the previously mentioned conditions, weight gain, and other hormonal imbalance-related diseases.

Stevia is also safe for Candida, or yeast imbalances.  Basically, if you make your treats with stevia, they’re everyone-friendly!  And totally natural, unlike other yuck-o-rama zero-calorie sweeteners made from shitty chemicals.

There is one minor issue with stevia, and I used to be one of these haters too – it can have a funny aftertaste.  Like, licorice-y and just, weird.  But after much trial-and-error (lots of grody tasting errors!), I figured out the stevia-secret!  Yes my friends, this falls into the “less is more” category.  Remember how I said it’s 300 times sweeter than sugar?  Yeah, you just need a little bit.  And the less you use, the less funky aftertaste you’ll find.  I know, right.  No shit, Sherlock.


Coconut Oil

I talked about this guy the other day.  Made up of medium-chain fatty acids, coconut oil mostly gets burned as energy by the body, not stored as fat.  Plus, it does this cool metabolism-increasing trick that helps us to burn fat in general.  Yeah, eat fat to lose fat!  What!  Amazeballs!

Coconut oil is also (mostly) solid around room temperature, especially at this time of year when there’s a blizzard every other day.  This means, if we’re making it our chocolate base, we’re going to get solid chocolate.  Unless you live in a sauna.  All these treats should be stored in the fridge for super-solidness, and they will melt in your hot little hands somewhat, but you’re going to be devouring them, not holding them like a nincompoop!  (A what?)

Ok, ok.  I’m getting off on being withholding!  Recipe time!  We’re going to make one basic recipe, with about a million different applications.  I’ll show you three.

Easy Peasy Basic Raw Chocolate

1/2 cup extra virgin coconut oil
1/2 cup raw cacao powder
1 1/2 tsp maple syrup (optional, double the stevia if you leave this out – but see warning about stevia aftertaste!)
1/2 tsp powdered stevia
pinch of sea salt

Bring a pot of water to a low simmer.  Place another pot or a bowl inside the first one to create a double-boiler situation, so we don’t cook/scorch our delicate chocolate business!  Add coconut oil to bowl, and alow to melt.

Stir in maple syrup, then whisk in cacao powder, stevia and salt.  Stir until we’re lump free!

Yup, that’s it.  Chocolate is done.  Now we get to look at some cool shit to do with it!


Bluth Family Frozen Banana

There’s always money in the banana stand!  In tribute to everyone’s favourite dysfunctional TV-family, I made some frozen bananas.  With nuts.

Peel your bananas, like a monkey.

Place peeled bananas in freezer.  Freeze.

Drizzle chocolate mixture over frozen bananas until well-coated.  Chocolate will harden quickly, so work quickly!  Top with nuts, if you’re nuts.

 They’re not even eating them.
They just like saying “bananas and nuts.”

Almond Butter Cups


Like Reese’s, but better.  Obvs.

2 tbsp almond butter (or hazelnut, cashew, peanut, etc butter)
1 1/2 tsp maple syrup or few dashes of stevia
1/8 tsp salt
1 tsp nutritional yeast flakes

Combine all ingredients in small bowl, using same double-boiler method as above.  You know how Reese’s filling tastes…weird?  That’s where the nutritional yeast comes in!  Just, trust me.

Pour 1/4 inch of chocolate mixture into any size muffin cup you desire.

Place in freezer to harden.

Form little “patties” of nut butter filling, like so:

Place on top of chocolate base.  Pour chocolate over top to cover, return to fridge or freezer to set.

Peppermint Chocolate Patties

Add 2-3 drops of peppermint essential oil or extract to chocolate mixture.  Pour into muffin cups in desired thickness and allow to set in fridge or freezer.  Om nom nom!

Alright friends, that should keep you going for a while!  I’m going to go eat some almond butter cups and watch you-know-what.

21 thoughts on “Basic Easy-Peasy Sugar-Free Raw Chocolate, Three Ways!

  1. I haven't seen Arrested Development (for shame, I know!) but I have to agree with the "nothing" when it comes to chocolate! Your creations look terrific (especially those AB cups–mmm). And i agree that blending stevia tih another natural sweetener is the way to go. Thanks so much for a great submission to the SOS this month! :)

  2. Yeah..I'm going to have to try those almond butter cups. The first real live vegan I met and I bonded over almond butter cups!
    And how did I not see those chocolate bananas coming?? For shame. Delicious!

  3. Thanks guys! Having just eaten another one, I can safely say the almond butter cups are crazy delicious. /tooting own horn.

  4. hahaha.. those look positively phallic!

    but delicious.. I love making chocolate like that too… I'm OK with all stevia for myself, but I agree with you about the aftertaste and having just a bit of another sweetener really helps.

  5. LOL, after I did this I was poking around the interwebs and saw Meghan Telpner @ Making Love in the Kitchen made choc covered bananas once and called them "chocolate pop-dickles" or something hilar!

    my first batch of this chocolate was 100% stevia + peppermint essential oil, which masked the stevia a bit and I was ok with it, but the flavour is way more traditional chocolatey w/ another sweetener added, yup.

  6. Chocolate ONE way is fantastic–but three ways?? I'm in heaven! They all look amazing. Thanks so much for this sweet submission to the SOS Challenge this month! 😀

  7. the nutritional yeast in the PB = GENIUS. I make these often and am a little obsessed with just eating the maple+PB+yeasty mix. mm mm mmmmm.

    1. YES! I can’t even remember where I discovered the nooch trick, I alas cannot take credit. It’s a weird and delicious mixture. Sweet + savoury = BEST.

  8. These sound so delicious that I have to try them and I just bought the almond butter!
    I’m on the ACD too… not much fun. Is there a substitute for the nutritional yeast i could use? I’ve bought sooo many things already and would like to use something else if it would work. Any ideas?

    1. Hmmm, well you can definitely do them without the yeast and its still delicious. It just doesn’t have the certain something “strange” that reese’s cups have, which the yeast kind of mimics. If you make sure to add enough salt to your almond butter mixture so you still get that sweet/savoury combo flavour, I would maybe just try without the yeast. Guaranteed delicious either way, really! Hope you enjoy :)

  9. Ainslie,
    Thanks so much! I’ll make sure it has enough salt so it has the sweat/savory flavor. I’ll be making these tomorrow!!! Can’t hardly wait and wish it wasn’t so late already..
    I can’t wait to check out all the other great recipes too!

    1. You’re welcome! You may have inspired me to revisit this recipe too. So yummy. Thanks for the comments, and enjoy!

  10. Am always on the lookout for super easy GF recipes and with 3 ingredients (and a pinch of salt) this was the winner. Really though, I usually don’t read the blogs and just skip down to the recipes to see if they are simple enough or not (and yours were) then read some of the captions from the photos and your voice comes across very well. Love your humor that you add-a humorous read but more important-tasty! Went to the store got the remaining needed essentials and w/in 20minutes made:

    1. Chocolate covered frozen bananas (well not frozen but cold enough the chocolate hardened. too impatient to wait hours! Need me some antioxidants! :) w/ peanut butter topping
    2. Smoothie with the same above ingredients and organic vanilla rice milk (preferred the liquid version to the frozen, personally)
    3. ‘reeces’ peanut butter cups
    4. ‘Andes’ mint cups (or ‘After Eights’ if you from England :), and
    5. Lemon Curd chocolate cups
    3-5 are still in the freezer and to be demolished, mostly by my boyfriend, when he comes back from his football game. and also made
    6. Gluten Free Lemon bars w/ a super easy crust (1. c GF flour, 1/3 c. GF butter, 1/4 c. sugar, pinch of salt and baked 10mins at 180c/350F), top the baby w/ Lemon Curd, pop it back in another 10-25mins–however golden you like it and WHAM: 6 GF desserts in the span of 20-30minutes. My man was ubber pleased and super charged when he left for his game. FTW! Thanks

    1. Wow, Phoebe, I am super impressed by your mad dessert creating skills! Glad you liked my recipes (and writing!), thanks for stopping by and sharing.

  11. I just made the Easy Peasy Basic Chocolate recipe.
    It turned out fine and given that I’m pre-menstrual and on a candida cleanse, getting chocolate into my body anyway possible was a gift! However, I agree with you on the “less is more” stevia train. I added way too much and my chocolates taste really bitter. Ah well. I think I’ll try masking the next batch with mint oil and less stevia. I like the small amount of maple syrup idea but that will have to wait til my cleanse is finished. I wonder if I could make mint filling using tahini, stevia and mint oil the same way you did peanut butter filling!? Thanks for the great blog!

  12. I made these and loved them!!! However, I used honey also and didn’t blend it in enough. The recipe is awesome though and I thank you for sharing it with us. For anyone looking to buy these at the store, check this out for a lower cost; http://bit.ly/103cpFz

  13. I made these and loved them!!! However, I used honey also and didn’t blend it in enough. The recipe is awesome though and I thank you for sharing it with us. For anyone looking to buy these at the store, check this out for a lower cost; http://bit.ly/103cpFz Add them to cart and see the discount add up!

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