These are the 3 ingredients used to make this chocolate. I have heard agave is a more natural sweetener than sugar, but I am not convinced of this. I did have it available so this time I am using it. However, next time, I am going to use liquid Stevia.
I am sold though on the health benefits of coconut oil and cocoa. I want to incorporate more coconut oil into my diet (mouth), but I do not fry foods often and I tried it right off the spoon~ not so much… There is an abundance of information available about coconut oil on the Internet, which I will not get into here.
Cocoa has also proved to be of great benefit to the human body. (Thank goodness!) It is helpful in reducing blood pressure, improving blood vessel health and increasing good HDL cholesterol. Yeah for cocoa! : )
~ 1/2 cup plus 1 tablespoon cocoa powder
~ 4 tablespoons unrefined coconut oil (melted)
~ 1/4 cup agave or use NuNatural vanilla stevia drops
~ optional: nuts, extracts, cocoa nibs, or other add-ins
Add the cocoa to a large bowl and set aside.
I have read time and time again not to microwave coconut oil, so I put the coconut oil into a pan and melt it on a very low heat.
The recipe calls for agave or stevia, if you use stevia, 15-30 drops. The less drops will make a more bitter chocolate.
The agave is much heavier than the oil, so mix well.
That’s it…all you have to do now is pour it into the molds.
Now these bars made with the agave are more brownie-ish…gooier and chewier…
Those below are made with the stevia and are a more traditional candy bar. I needed to use 25 drops of it to get the taste I desire.