I continually debate with myself the pros and cons of clean eating. I agree you should know what you’re eating. I agree classics never go out of style, and perfected recipes become heirlooms. I agree it’s creepy how McDonalds food still looks like McDonalds food when it’s been sitting out for weeks. But…some of the most deadly substances are naturally occurring. And better living through chemistry really is a thing. And can’t some people be just a bit sanctimonious about how their food was grown, raised, processed? Which is why this recipe is delicious first, and also noteworthy for being a clean eating recipe.
Equipment you will want to have on hand
- double-boiler (I still just use metal bowl on top of a pot with a couple inches of simmering water)
- parchment paper (to make a sleeve for the bars and to wrap the finished product in)
- freezer bags
- 3/4 c. coconut oil
- 1/2 c. unsweetened cocoa powder
- 1/3 c. honey
- 2 t. vanilla extract
- 2 t. gr. cinnamon
- 1/2 t. chili powder
- 1/4 t. cayenne powder
- 1/8 t. kosher salt
1. In the double boiler combine all ingredients. Whisk continuously (this may take some arm strength) over medium-low heat until the chocolate is smooth-ish. (I kept expecting the chocolate to look more like traditional melted chocolate. If yours doesn’t have the same gloss, then you’ve at least made the recipe the same way I did.)
2. Make a sleeve out of parchment paper and drape the edges over a pan (that will fit in your fridge). Pour the chocolate mixture onto the sleeve. Refrigerate in the fridge overnight.
3. The next day cut the chocolate into individual sized bars (approx 1 in. by 2 in. is plenty), and wrap each piece in parchment paper. Freeze.
As modified from thegraciouspantry.com