To celebrate world milk chocolate day (28th July – as IF we need an excuse!) we wanted to share a healthy chocolate recipe we have picked up on our travels.
“As most of you know… I LOVE chocolate! I cannot deny it. Unfortunately this doesn’t mix in well with my otherwise healthy lifestyle, and I don’t want to consume all the sugar and nasties that store-bought chocolate contains. Luckily, our healthy chocolate recipe comes to my rescue!”
Earlier this year, we went travelling through Mexico, Columbia and Guatemala for Mike’s 30th. (Read the blog!) As always when we travel, we learnt a lot about ourselves and got a new perspective on life. We also learnt about new cultures, their way of living and the things they eat. Much to Suz’s delight, we also learnt how to make healthy chocolate in Guatemala, and we have been making it ever since! This recipe is so easy, plus it is sugar-free, dairy-free and gluten-free! It is also really versatile — if you don’t like chilli, you can have the chocolate by itself or add things like peanut better, nuts, seeds or berries!
“Suz is the chocolate-lover between us, but even I like these chocolates! They contain healthy fats and they satisfy a sweet-tooth!”
½ cacao butter
1 cup coconut oil
½ rice malt syrup
½ cup raw cacao powder
¼ cup coconut milk
1 teaspoon Himalayan salt
1 teaspoon chilli powder
1 tablespoon chilli flakes
In a large saucepan, melt the cacao butter and coconut oil on a slow heat until liquefied.
Still on a very low heat, gradually mix in the cacao powder until completely combined.
Slowly add the rice malt syrup and then the salt and chilli powder. The mixture should be quite runny but completely combined. The more you stir, the better it will be!
TIP: To prevent burning the chocolate (because nobody wants that!), you can also place a glass bowl over a saucepan of boiling water and proceed with the same method.
Finally, slowly stir in the coconut milk.
Lightly grease an ice cube tray (TIP: the ones with the springy pop outs are best!) OR line a baking tray with baking paper.
Spoon the mixture into the cube sections (or pour into baking tray) and then sprinkle with chilli flakes (not too many!) and a little bit of salt.
Freeze for 1 hour.
Pop the chocolates out from their moulds and then pop one into your mouth — prepare for healthy chocolate heaven! If you chose the baking tray option, simply slice into desired portions (remember, they are satisfyingly rich, so smaller pieces are better).
You can keep these chocolates in the fridge for when you get chocolate cravings or to reward yourself with a healthy treat after a strenuous hot yoga sesh!
Enjoy and happy world milk chocolate day, yogis!
Mike & Suz