It started off as just sneaking some dark chocolate after the kids were in bed. Every night. It was organic, good quality, dark chocolate so it wasn’t that bad. Then it became hubby and I eating a block between us. One night I *may have* demolished one by myself after a particularly stressful day. After a while I realised that I couldn’t really claim to be mostly ‘sugar-free’ when I was inhaling chocolate daily. Plus, I was craving the chocolate, or anything sweet really. I knew I had to go cold turkey on sugar again.
Small problem: I fail at self-control. So I decided to trick my brain and replace the naughty chocolate with a healthier, refined sugar-free version (yes, yes- I know these still contain sugar). I had made these a few times as large pudding squares from a recipe by Aimee of Primal Influence, and so I made up a batch using some recently bought silicon chocolate moulds I got from K-Mart. These guys helped to make my self-trickery even more effective.
These really are very easy, and provide a bit of variety from my recipe for Healthy Jellies that uses fruit juice (recipe here and in my lunchbox eBook, ‘Forget the Sandwich!’). Pop them in the fridge and whenever you have a sweet craving reach for these- and don’t feel guilty.
- 275ml coconut milk
- 2 Tbs coconut oil
- 2 Tbs filtered water
- 1-2Tbs sweetener of choice (honey, maple, coconut syrup, coconut sugar)
- 3 Tbs cacao or cocoa powder
- 4 Tbs Great Lakes' Grass Fed Gelatin
- Macadamia oil for greasing.
- Lightly grease silicon chocolate or ice cube moulds with macadamia oil.
- Place all ingredients except gelatin and honey (if using) into a saucepan and mix well. Do not heat yet.
- Evenly sprinkle the gelatin over the surface and leave for 5-10 mins to 'bloom'.
- Turn heat onto low and slowly whisk together.
- If using honey, add now and continue whisking.
- Pour into the greased moulds and transfer to the fridge straight away.
- Depending on the size, the 'chocolates' should set in 1-3 hours.
- Store in the refrigerator for up to 7 days.