After learning how to make it at home, you totally will. You’re welcome.
Growing up though, if it was a choice between vanilla and chocolate, I always chose vanilla. I was pretty much the only one in my family who ever wanted vanilla anything, and my Dad never hesitated to bust my chops about it. He almost seemed personally offended that his daughter would make such a boring choice. I stayed strong though, never doubting vanilla’s superiority.
Until it happened. Bam. Somewhere in high school I saw the light and it’s been chocolate covered happiness ever since. Even more so now that I can have delicious, four ingredient raw chocolate any time I want it.
Of course, chocolate emergencies still creep up when I’m not able to whip up a batch at home, so the other day I picked up this bar at WF.
And sometimes when a chocolate craving hits – so does a craving for potato chips/peanuts/salty fries. You know what I’m talking about. This bar was perfect for that sweet & salty craving. The chocolate was delicious and it had the perfect amount of sea salt dusted on the bottom of the bar.
Of course, it only made me want to make my own version at home. The raw chocolate I make has a slightly different taste and texture than regular dark chocolate though, so I was curious to see how it would come out.
First, I made a single serving batch to experiment with. You only need cocoa powder, coconut oil, agave and vanilla extract.
To do this, I melt 1 tbsp. of coconut oil in a bowl. 10-15 seconds in the microwave should do it. Some people argue that melting coconut oil in the microwave destroys it’s beneficial properties because it breaks down the molecular structure, but I usually don’t have the patience to do some sort of make shift double boiler. I usually use it in such small quantities, such as this, that I wouldn’t even know to make such a small double boiler.
Then I add 1 tbsp of agave syrup, 2 tbsps of cocoa powder and a dash of vanilla extract. Mix it up it until all the powder disappears and you have what looks like a very thick chocolate sauce.
|You can totally stop here, no judgment.
Using a rubber spatula, transfer to a plastic lined container and stick in the freezer until hard. This amount makes one nice sized bar at about 200 calories.
|Tastes better than this pic looks, promise!
Instead, this time I spread the chocolate out on a piece of wax paper so it was much thinner. Then I dusted some finely crushed sea salt onto it before sticking in the freezer. I wanted to be able to cut it into small one inch square pieces.
It was actually really good! I was worried about adding the right amount of salt without going overboard. I think I used about half a teaspoon – but I’ll measure more carefully next time. I just kept adding till I felt it was enough.
Now I want to try this with other flavors such as cinnamon and coconut. But nevermind about that, get out of here and go make some!