Thursday, December 12, 2013
stevia-sweetened chocolate bars
Alright, so as I've mentioned before, I've been on this crazy diet since July. I'm thinking I will modify it a bit when the baby arrives, although I'm still unsure exactly what that will look like. But back in October I took it upon myself to make a change in what I was allowing myself. I decided to bring cocoa powder back into my life.
See, on the Body Ecology Diet, cocoa powder isn't allowed, at least not for a long time. But I know of other anti-Candida diets which do allow it. For me, after three months without, it ended up being a quality of life issue...of a sort. So I decided to try it, and I've been a quite a bit more fulfilled since that day, I've gotta tell you!
I played around with some quality ingredients and came out with a stevia-sweetened chocolate recipe I really like. In all kindness, I decided to share it here with you, on the blog. Well, kindness, and also so I can find the recipe quickly and easily. I guess that qualifies as a win-win situation...?
Stevia-Sweetened Chocolate Bars
1 c. gently melted coconut oil
1 T. alcohol-free vanilla
dash sea salt
1 t. milk chocolate liquid stevia or other stevia, to taste
3/4 c. cocoa powder
2 drops pure, food-safe essential oils, optional: cinnamon bark, orange, or peppermint are nice choices
Combine all ingredients in a large mixing bowl. Stir well. Pour into a pan* lined with parchment paper and refrigerate. The coconut oil gets really hard in the fridge, so you may want to set it out 5-10 minutes before you plan to cut and/or eat it.
*Pan size depends on how thick you'd like your chocolate. My perfect size is to use two loaf pans, but you could also use just one, or an 8x8 pan too. Feel free to experiment!
This chocolate is absolutely divine used in my friend Kathleen's Sunbutter Cups recipe!