Hi there, this is my very first recipe on Rebel’s Kitchen! Hooray!
Just so as to kick things off on the right note, I am going to share with you my recipe for making chocolate. I must have been stuck under a rock or something, because it was my Mom who discovered this awhile ago. We have been making it ever since, and because it is so easy and quick to put together it has actually replaced the buying Cadburys all together. Are you shocked?
First off you are going to need a good amount of coconut oil. If you usually keep some on hand, check to see what is left before starting the recipe. Nothing worse than getting going only to realise that you do not have enough coconut oil (this has happened to me, can you tell… )
If you are alarmed at how high a percentage of this is pure coconut oil – don’t be. I remember reading as teeny bopper (trying to lose weight) that one should take one tablespoon of coconut oil a day to aid fat burning. Nice! Every time I eat this chocolate I think to myself how much more pleasant it must be to get your tablespoon of coconut oil in a chunk of chocolate than on its own.
If you want to do sugarfree, then the next item you are going to need is some dates. Any kind of dates will do, but de-pitted is the easiest. You will also NEED to have a stick blender to macerate them into oblivion. If you do not have a stick blender, then look for date paste if you can find. Actually no, just get a stick blender. They are the bomb!
Also, as this chocolate needs to set in the freezer, you will need some freezer space.
If you are not interested in making a cane sugar free chocolate, you can go ahead and use ordinary sugar by swapping out the dates for 1/2 cup cane sugar of your choice. Or you can use honey. Or maple syrup. These two are also good alternatives to use if you want to stay sugar free but do not have a blender for mushing up the dates.
Since we are on the topic of date mushing – while being a super cheap (in my area of the planet) alternative to sugar, dates do change the consistency of your chocolate abit. They give it more of a fudgy texture. Which is nice – don’t get me wrong. However if you want that snapping, cracking consistency, then try one of the other alternatives or just use plain old sugar.
And lastly you gonna need some cocoa powder, a dash of vanilla essence and pecan nuts. If you do not want to put in pecan nuts in that is absolutely fine. You can substitute in some other nut, or merely make a plain variety. The choice is yours. I do recommend the pecan nuts as they lend the ‘chocolate experience’ that extra bit of extravagance.
I start off by chopping the dates while melting the coconut oil in a saucepan over the stove. I then add the chopped dates and turn off the heat. At this point I find it best to idle around in the kitchen or go and find some dirty coffee cups to wash. Anything which will allow enough time for the dates to soak a little bit. After about 5 minutes I come back, armed with my blender stick.
Clicking on my superweapon I proceed to whizz up the dates and the coconut oil, until they make a creamy consistency. At this point I then add the cocoa and vanilla essence, and mush downwards into the date / coconut oil mixture with the bottom of them blender stick. If you turn on the blender stick without doing this, you will end up standing in a cloud of cocoa powder. Not cool.
I then blend everything until it is smooth and there are no lumps or inconsistencies. Once that is done, I throw in the nuts, set down my blender and line a small baking tray with wax paper. I then proceed to pour the beautiful coconut oil chocolate into the pan.
And once that is done, all that is left for me to get right is to find some freezer space.
The coconut oil sets very quickly, so I usually find myself back at the freezer within under an hour. However – unlike with the oven – if you get sidelined, the chocolate will still be waiting faithfully for you when you get to it. Unless of course some other savvy individual has put two and two together and has found the secret location.
Then all is lost.
Vegan Sugarless Chocolate Bark with Pecan NutsPrint This
- 1 cup virgin coconut oil
- 1 cup cocoa powder
- 3/4 cups dates -or- 1/2 cup sugar -or- 1/2 cup honey ................. take your pick
- 1 teaspoon vanilla essence
- Large handful of pecan nuts
- You will also need:
- 1 saucepan
- Freezer space
- Blender stick
- Blender stick
- Chop dates.
- Combine with coconut oil in your saucepan and allow the oil to melt over a medium flame.
- Let dates soak for 5 minutes.
- Armed with your blender stick, blend until smooth.
- Add cocoa powder and vanilla essence and blend again.
- Chuck in pecan nuts.
- Pour onto lined baking pan.
- Leave to set in the freezer for about and hour.
Once the chocolate is done, you can store in the refrigerator. However I like to keep it in the freezer as it there retains a lovely tooth cracked hardness, even with the sugar free date hack : D.
If you prefer your chocolate a little softer, then opt for the fridge storage. Enjoy!