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Homemade Honey Chocolate photo
Homemade Honey Chocolate
photo by recipe author

Servings: final number of chocolates varies
Preparation Time: 10 min+2 hr chill

Place ghee/butter, coconut oil, cashew butter, and honey in a small saucepan and heat on low, whisking constantly. Whisk until smooth, thickened, and well combined, but do not let it bubble. Remove from heat and add cocoa powder and vanilla, and whisk again until smooth. Adjust sweetness to taste.

Then, you have some options...

If forming chocolate in candy molds/silicone muffin cups/etc., pour desired amount of melted chocolate into molds (I used heart-shaped silicone muffin cups). Allow to cool for 2-3 hours in the refrigerator. Remove chocolate from molds. Store in the refrigerator.

If making chocolate bars or chunks, pour melted chocolate into a pan or dish lined with parchment or plastic wrap. Allow to cool for 2-3 hours in the refrigerator. Cut or break into chunks of desired size using a sharp knife. Store in the refrigerator.

If using to make dried fruit/nut clusters or bark, mix the ingredients into the chocolate until well combined, then pour into a pan or dish lined with parchment or plastic wrap, or drop in small clusters on a lined baking sheet. Allow to cool for 2-3 hours in the refrigerator. If making as bars/bark, cut or break into chunks of desired size using a sharp knife. Store in the refrigerator.

To dip strawberries, dunk your strawberries into the melty chocolate, place on a lined baking sheet or tray, and let chill for a couple hours until the chocolate is firm. Serve!

Variations:

If you are vegan or do not tolerate dairy, you can substitute the ghee/butter with another 1/4 cup of coconut oil. The rest of the recipe is also quite flexible. If you can't eat cashews, try using an equal amount of another tolerated nut or seed butter. While the flavor will change, it will still be delicious and creamy. The honey could be substituted with another natural liquid sweetener like maple syrup or brown rice syrup if you do not eat honey.

Recipe submitted by Kim, Minneapolis, MN

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Comments (Comment Moderation is enabled. Your comment will not appear until approved.)
This is quite good. I poured a bit in silicone muffin moulds, put a slab of organic peanut butter on it, and topped it with more chocolate. Healthy peanut butter cups! The only thing I didn't care for too much was that it seemed a bit too coconutty to me. I would recommend trying cocoa butter instead of coconut oil (in which case you would not need to refrigerate them), or else use the de-odorized coconut oil.
# Posted By Jonathan | 3/5/11 6:51 AM
i love coconut & chocolate! Can you use coconut cream concentrate in place of/mixed with nut butters?
# Posted By Vicki | 5/8/11 10:35 AM
Vicki: I'm sure you can! It'd be a little different, but I can't see it not working.
# Posted By Sarah:) | 5/8/11 11:37 PM

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