Just in time for Valentines's Day, this homemade chocolate recipe can be whipped up quickly, and ingredients can be changed to suit your taste: just add your favorite ingredients in place of the cranberries and cashews. This chocolate can also be made without any fruit or nuts if you prefer a simple chocolate bar! Vegan and gluten-free, this recipe is sure to be a hit with everyone!
You will need:
½ cup coconut oil
½ cup unsweetened cocoa powder
3 T maple syrup
1 tsp vanilla
1/3 cup dried cranberries
1/3 cup raw cashews
Pinch of salt
Line an 8 inch pie plate or cake pan with wax or parchment paper. Sprinkle cashews and cranberries over the paper. In a small saucepan, melt the coconut oil over medium-low heat. Once the oil is completely melted, add the salt, vanilla and cocoa powder and continue stirring until melted and no lumps appear. Remove the saucepan from heat and place it in the refrigerator for 30 minutes. Remove from the refrigerator and add in the maple syrup. Stir thoroughly to ensure the ingredients are combined. If the chocolate seizes, place the saucepan over low heat and stir until the mixture re-melts. Pour the mixture over the cashews and cranberries, and put it in the refrigerator for at least one hour. Once solid, remove the chocolate from the parchment paper and break into chunks.
Note: Because coconut oil melts at 76 degrees F, it is recommended that the chocolate remain stored in the refrigerator.
With a love of creating and decades of ultra-sensitive skin, Jennifer Knapp became curious how soap was made after receiving a handmade bar. Several classes and months of research later, Jennifer launched Nutmeg Naturals LLC, with a line of soaps catering to all skin types. Jennifer’s products include cold-process handmade soaps, laundry soaps and wool dryer balls. In 2014, Jennifer launched The Felt Haus, a place for her other felted projects. She is a native Nutmegger and lives in Haddam with her husband and daughter.