Homemade Dark Chocolate
Courtesy of Val, a DSP member.
Ingredients
1/2 cup coconut oil
1/4 – 1/2 cup organic cocoa powder
1/4 cup coconut milk
dash of Celtic Sea Salt
1 teaspoon organic vanilla
Stevia to taste
Directions
1. Heat the oil on med/high to thin it out; then add cocoa, coconut milk, vanilla, salt. It will thicken when you add the coconut milk so keep it warm while you add stevia a little bit at a time. (If you are using the steviva concentrated powder, just use a little dusting at a time and keep tasting it. If you add too much it will be more bitter. You can always add a little more coconut milk if it gets too sweet.)
2. Once you are satisfied with the taste, take it off the heat and pour it into molds or spread on a small plate and freeze. Even if left at room temp if will harden because of the coconut oil.
3. You can add other ingredients to the chocolate before letting it set – coconut, almonds, walnuts, etc.
Enjoy!
*Val made peanut butter cups by coating tiny muffin tins along the bottom and sides and then putting a small amount of peanut butter in the center and covering the top with more chocolate.
Why use stevia? http://www.thedietsolutionprogram.com/content/2010/04/pure-stevia-powder/
Did you like this article? Share it with your friends on Facebook.
If you are allergic to coconuts…what can you use instead..thanks
I was wondering what can be used instead of coconut milk or coconut flour or coconut oil in all of these recipes if there is a coconut allergy?
I have yet to find coconut milk in my small town. Is there a way to make it yourself and if so would someone be kind enough to share?
Hi Isabel,
I’m loving your recipes and sensible approach to sustainable eating plans. My husband & I really enjoyed your Butter Chicken & we did drizzle the sauce over our veggies. Scrumptious!
Can you please tell me what is cillantro? I haven’t come across it in our Aussies supermarkets.
Thank you for all the great tips,
Libby
Libby, I’m glad you’re enjoying the program and the recipes! Cilantro is a lot like parsley – here’s some more info about it: http://www.gourmetsleuth.com/Articles/Exotic-Herbs-Spices-and-Salts-639/cilantro.aspx
Good brief and this mail helped me alot in my college assignement. Gratefulness you seeking your information.
Can you use more cococnut milk to make it into milk chocolate instead of dark chocolate?
Another question – just going over some of your videos and looking at your recipes is giving me alot to start with. Does the 99$ packet just give you more of what’s here on these pages? DOes it have more food plans and recipes? A list of what’s OK to eat and what’s not? Also, will we be getting all those 6 or 7 hard copy books along with the ebooks?
Victoria,
The article I found was posted a few years ago and I was making fresh coconut milk before I found The Diet Solution information. Here’s what I used (and printed for myself – this is the only reason I recall where I found it): http://www.ehow.com/how_2090999_make-coconut-milk.html
Hi Isabel,
I love all your articles and have been following them for sometime now. just want to add a bit about the coconut milk, as I live in the Fiji Islands (South Pacific) and fresh coconut milk is a major part to our diet.
I would recommend that you keep the juice from the coconut after you split it open. Strain it well and use it when processing your coconut meat in your blender rather than adding water. This way the coconut milk you get is more thicker than when you use water.
This looks like a great recipe. I also make myself a chocolate dip for my apple wedges that satisfies my sweet tooth. I take some coconut oil (not melted-just somewhat soft), I add some hersheys dark choc. powder and some vanilla stevia to taste. Mix it up to a creamy paste then scoop a little on my apple wedges. YUM. I am sorry I do not have exact measurements. I just did it one day and it came out fine. I probably use a rounded T. of coconut oil, about a T. of cocoa and maybe 7 drops of the Vanilla Stevia. Roughly.
On the chocolate dip…is vanilla stevia a liquid? I have seen the stevia packets, but not a liquid or a vanilla.
Thanks!
Sheryl, the ingredients actually call for vanilla AND stevia – not vanilla stevia. Enjoy!
sheryl, yes the vanilla is liquid. There are several companies that make one but my favorite is by NuNautrals. Sold in some stores or on their website.
Hi isabel,i was wondering what i could use instead of all the coconut ingredients.please write back
alexandra
i am going to try this a little different.let you know how it tastes
instead of using coconut milk i used soy,i used magic baking powder instead of cocoa powder,and instead of using coconut oil i used canola.also i used 1/2 tsp instead of 1 and added walnuts at the end. let you know how it tastes.
cilantro is also known as corriander
WOW..I LOVE THIS RECIPE
has anyone tried to use this without sweetener to replace baking chocolate? I’ve been trying to find an organic unsweetened baking chocolate to use in the very occasional sweet treat (mostly my favorite brownie recipe). Anyway, does anyone know if this recipe would make an appropriate substitute?
I made this recipe and also made a portion with peanut butter for lil miniature peanut butter cups. The taste is AWESOME. I used xylitol instead of Stevia to try it out. The taste only thing I don’t get – the texture was soft and mushy and I even froze it. What is the trick? Help.
Thanks – Denise
Denise – I had trouble with the texture the first two times I made this also. I made it again today and let the coconut oil cool until it was just warm before adding the other ingredients. It turned out great this time! Good luck to you.
How can anyone like stevia? Ithink it taste awful! What can I use instead? I tried with honey and Marple syrup, but the coconut oil separating… I love chocolate, but cant stand this stevia taste. Please tell me if you have any good suggestions! Thanks.
Isabel, many people have asked and you have not answered…. what can we use instead of Coconut? Please answer!
Thanks Sarah!!! I look forward to trying this out.
Mari -
Agave is great when making the chocolate. It doesn’t spike sugar levels in the bloodstream.
As far as the coconut milk – use coconut butter and a little water. Or I omit it all together and just use coconut oil. Sometimes I have added an avocado for creaminess. mash really good though.
Hope this suggestion helps
making coconut milk…
get one or 2 of those old coconuts from the supermarket, crack open and remove the white meat. (thats your exercise for the day!) Chop meat into approx half inch chunks , throw it in the blender with some water, as little water as you can get away with for the blender to work.
Blend until it is milky looking and the chunks are now flakeslike wet dessicated coconut.
Strain through a fine mesh washbag or fine strainer. Press or squeeze all the milk out.
If it is too watery, leave it to stand for about an hour and you can take the thicker cream off the top and throw away the water left beneath.
yum!!
so many people have asked and no one answers…. what can be used instead of all the coconut ingredients?
Mari, Have you tried Xylitol as a sugar substitute ? I use it and it tastes great , no bitter aftertaste. I had a container full of sugar and another of xylitol and couldn’t tell the difference. It reduces cavities and upper respiratory infections and helps in dietbets and weight management. With a low Gi of of 7 compared to sugar at 100. Try it I know you will love it. Gail
I love this chocolate recipe just made it today..very good..but I did have one problem..never have made chocolate before and I know there is an art to it..I had a problem with the chocolate curdling..not sure if I had the heat up to high..and I had a lot of oil that I could not mix in..I had to drain the oil out of the pan when the chocolate was done cooking…did I do something wrong..is anyone having this problem..
just made this recipe. It looked beautiful for a moment, then it all curdled. I poured it all in the blender thinking that might smooth it out, but it didn’t make a bit of difference. I think the ingredients are sound, but maybe more help on the Directions. I will try it again and take it off the heat before I add the coconut milk and immediately pour the chocolate onto my silpat. I think the heat must have been too high though I had it between med and low.
Theresa, I had the same problem. The chocolate seized. It’s probably a number of factors. I think the heat was up to high, and I’m going to try doing what Sarah did – letting the coconut oil cool down a bit before adding the other ingredients. I’m using agave as a sweetener, and I’m also going to add the coconut milk last, when the mixture is off the heat so that it doesn’t seize. Hope that helps!
I have made this chocolate many times, and I love it! I am a major choc-o-holic, and this keeps me sane! You do have to wacth out while making it though because as you add the coconut milk, if your mixture is still sitting on the heat (even low), the mixture starts to seperate, and you have coconut oil floating on top…yikes. I quickly put the pot outside (in the cold), and would whisk it every few minutes until it cooled, and joined back together. It is harder then, so you can’t ‘pour’ it into anything, you just have to spoon it out, and spead it. It was still soooo yummy though! Thanks for the great recipe!
I just made these but my oil sepparated and would not mix in after I added the cocoa. What did I do wrong ?
Ladies I think the answer to the coconut substitute is that no one knows of a substitute and that is why no one answers the question. I am sorry for your frustration.
Maybe you could try using almond milk instead of coconut milk, and almond oil instead of coconut oil?