I don’t know who first came up with the idea of eating chocolate at Easter or Christmas time, but I love doing it!
Not just at holidays, but every day! What better way to be reminded of the sweetness of the gospel of Jesus Christ at Easter time, and every day, than to eat chocolate?! Right?! Well, OK, the Sunday School answer is really to say “service.” So maybe make some to give away to celebrate Jesus and then save some to eat for yourself, :-).
The great news is, you can make your own sugar-free chocolate if you don’t want to gain weight by eating all the sugary kinds. You can get fun molds from Amazon for different holidays too!
But first, here’s the non-purist, super easy way, to make it into fun Easter or other holiday shapes. Do this if you or your kids don’t have weight-control issues. Melt chocolate chips in a glass bowl over a pot of water that you boil. You could also use stevia-sweetened chocolate chips. Then pour the melted chocolate into candy making molds. Use a pipette to make it less messy.
Here’s the purist recipe, adapted from the Trim Healthy Mama Cookbook (called Skinny Chocolate in the book):
In a glass bowl over a pot of boiling water, melt 1 cup cocoa butter or coconut oil. I prefer cocoa butter, as it tastes better, but I use coconut oil when I’m out of cocoa butter. Coconut oil melts more easily at room temperature. So if you use that you will have to keep your final product in the fridge.
Cocoa butter is harder to find in regular grocery stores. You can find it on amazon or at natural health food stores, in the health and beauty aisle. The picture below shows cocoa butter chunks as they come from Amazon.
While the oil is melting, decide where to put the chocolate when it’s ready to form. If you want to be fun and fancy, for holidays, use chocolate molds from Amazon or a hobby store, and a pipette. The molds come in fun shapes like Easter eggs or Christmas trees. If you don’t want to be fancy, use bread loaf pans lined with parchment paper. The parchment paper makes it easy to lift out the chocolate after it hardens so you can then cut it into chunks. Here’s what the cocoa butter looks like after melting.
Then mix together the following dry ingredients:
-1/2 cup cocoa powder
-1/2 c cup powdered erythritol and 1/2 tsp stevia mixed thoroughly
(or use whatever desired sweetener you want, but if it’s honey don’t add it yet, add the honey to the melted oil. Then add that liquid mixture to the dry mixture after you mix the cocoa and salt together.)
-pinches of mineral salt
Mix all the dry ingredients together in a parchment paper-lined loaf pan. Taste this chocolate powdery substance. Add more salt or more stevia to adjust taste to your likeness. Once it is perfect, add the melted oil (already blended with the honey if honey is your sweetener of choice) and mix until thoroughly blended. Add essential oils or vanilla extract if you want. I have tried peppermint and orange oils and loved them. The Trim Healthy Mama Natural Burst Caramel Extract Flavor was super yummy as well. Freeze for a few hours. Than pop out of molds or cut into rustic chunks and store in a glass jar if your house isn’t too warm. If it’s warm, above 72 degrees F, store in the fridge.
Yum! A few squares a day keeps the sugar cravings away! The basic recipe is equal parts powdered sweetener (erythritol with stevia) and cocoa, and double the cocoa butter, along with pinches of mineral salt.