Who doesn’t like chocolate? Very few people, I guess. If I could speak for all the women in the world, I would say no one. Is it possible not to like that perfection that has so many times helped us to get over a failed exam, love crisis or a bad day at work?
But I know there are girls and women out there who just don’t share my love for chocolate and that’s ok. Some people just don’t like sweet taste and some just avoid it because of so many times mentioned guilt, so common to women and which doesn’t let us enjoy life (read: sweets) as much as we would like to.
The guilt was the main reason I always needed a healthier but equally tasty version of chocolate, and, after so many years of searching, I finally found on version of it on one of the first blogs I ever followed, Oh she glows.
This chocolate is incredibly easy to make, very tasty, and the most important thing is you need only a small amount to satisfy your craving because all the ingredients are natural.
I hope you will like it as much as I do.
The only thing you should keep in mind is coconut oil melts at room temperature so the chocolate should be kept in the fridge or freezer all the time.
HEALTHY AND INCREDIBLY TASTY CHOCOLATE
Photo: Jovana Kostić
Prep time: 10 minutes
Serves: 20
Ingredients:
- ½ cup coconut oil
- ½ cup cocoa powder
- ¼ cup maple syrup
- ¼ chopped hazelnuts
- ¼ chopped almonds
- 1 tablespoon hazelnut butter
- chopped strawberries (optional)
Directions:
- In a medium sauce pan melt the coconut oil over low heat.
- Remove away from heat, and whisk in the cocoa powder, maple syrup, and almond butter.
- Stir in the half of almonds and hazelnuts.
- Spoon the chocolate mixture onto the prepared parchment-lined pan and smooth out.
- Add some chopped strawberries on top (optional but recommended) and the rest of chopped almonds and hazelnuts.
- Put it in the freezer for at least 15 minutes before serving.
Photo: Jovana Kostić
- ½ cup coconut oil
- ½ cup cocoa powder
- ¼ cup maple syrup
- ¼ chopped hazelnuts
- ¼ chopped almonds
- 1 tablespoon hazelnut butter
- chopped strawberries (optional)
- In a medium sauce pan melt the coconut oil over low heat.
- Remove away from heat and whisk in the cocoa powder, maple syrup, and almond butter.
- Stir in the half of almonds and hazelnuts.
- Spoon the chocolate mixture onto the prepared parchment-lined pan and smooth out.
- Add some chopped strawberries on top (optional but recommended) and the rest of chopped almonds and hazelnuts..
- Put it in the freezer for at least 15 minutes before serving.
