By Paul Scally
Chocolate Free Chocolate
2 steps
Prep:5min
This chocolate bar contains (checks notes) ... no chocolate, that can't be right? A normal bar of chocolate consists of half cocoa solids (cocoa powder) and half cocoa fat (cocoa butter). Homemade chocolate tends to swap the cocoa butter for coconut oil though, as the latter is cheaper and easier to come by. I've also swapped the cocoa powder for carob powder here, using its mild sweetness to sweeten the bar. The final product is a 4 oz (113 g) bar of sugar free chocolate that's much cheaper and tastes similar to an 85% dark chocolate
Updated at: Sun, 21 Apr 2024 13:29:49 GMT
Nutrition balance score
Unbalanced
Glycemic Index
50
Low
Glycemic Load
3
Low
Nutrition per serving
Calories78.1 kcal (4%)
Total Fat7.1 g (10%)
Carbs6.3 g (2%)
Sugars3.5 g (4%)
Protein0.3 g (1%)
Sodium2.5 mg (0%)
Fiber2.8 g (10%)
% Daily Values based on a 2,000 calorie diet
Ingredients
8 servings
Instructions
Step 1
Microwave the coconut oil in a medium bowl for about 1:30, until fully melted. Stir in carob with a small pinch of salt. Optionally, add some liquid sweetener such as sugar free syrup, honey, or maple syrup
oil56.5g
carob powder56.5g
salt
Liquid sweetenerStep 2
Transfer to a parchment line bread pan, and refrigerate until hardened, about an hour. Cut into 8 squares, each 1/2 oz (14 g)
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