Homemade Honey Chocolate

Servings: final number of chocolates varies
Preparation Time: 10 minutes + 2 hours chill time

Ingredients:

• 1/4 cup ghee or butter
• 1/4 cup Virgin Coconut Oil
• 1/4 cup raw cashew butter
• 2–3 tablespoons raw honey
• 3/4 cup unsweetened cocoa powder
• 1/2 teaspoon gluten-free pure vanilla extract

Directions:

Place ghee/butter, coconut oil, cashew butter, and honey in a small saucepan and heat on low, whisking constantly. Whisk until smooth, thickened, and well combined but do not let it bubble. Remove from heat and add cocoa powder and vanilla and whisk again until smooth. Adjust sweetness to taste.

Then, you have some options…

If forming chocolate in candy molds/silicone muffin cups/etc., pour desired amount of melted chocolate into molds. (I used heart-shaped, silicone muffin cups.) Allow to cool for 2–3 hours in the refrigerator. Remove chocolate from molds. Store in the refrigerator.

If making chocolate bars or chunks, pour melted chocolate into a pan or dish lined with parchment or plastic wrap. Allow to cool for 2–3 hours in the refrigerator. Cut or break into chunks of desired size using a sharp knife. Store in the refrigerator.

If using to make dried fruit/nut clusters or bark, mix the ingredients into the chocolate until well combined, pour into a pan or dish lined with parchment or plastic wrap, or drop in small clusters on a lined baking sheet. Allow to cool for 2–3 hours in the refrigerator. If making as bars/bark, cut or break into chunks of desired size using a sharp knife. Store in the refrigerator.

To dip strawberries, dunk your strawberries into the melted chocolate, place on a lined baking sheet or tray, and let chill for a couple hours until the chocolate is firm. Serve!

Variations:

If you are vegan or do not tolerate dairy, you can substitute the ghee/butter with another 1/4 cup of coconut oil. The rest of the recipe is also quite flexible. If you can’t eat cashews, try using an equal amount of another tolerated nut or seed butter. While the flavor will change, it will still be delicious and creamy. The honey could be substituted with another natural liquid sweetener like maple syrup or brown rice syrup if you do not eat honey.

Recipe and photo submitted by Kim, Minneapolis, MN.

Submit your recipe here!

Easy Chocolate, Coconut, Hazelnut Ganache

Servings: 20
Preparation Time: 5 minutes

Ingredients:

• 3/4 cup raw cacao powder or regular cocoa powder
• 3/4 cup raw honey
• 1/3 cup Gold Label Virgin Coconut Oil, melted
• 1/2 teaspoon hazelnut extract
• 1/4 teaspoon salt

Directions:

Combine all ingredients in a blender. Process until very smooth and emulsified. Transfer to an airtight container (I recommend a glass jar) and store at room temperature for up to one week or refrigerated for up to two weeks. Warm slightly before serving.

Recipe and photo submitted by Amber, Overland Park, KS.

Submit your recipe here!

Coconutty 7 Layer Bars

Servings: 24

Ingredients:

• 1/2 cup butter, melted
• 1 1/2 cups graham crackers crumbs
• 6 ounces dark chocolate chips
• 6 ounces butterscotch chips (or half white chocolate and half peanut butter chips)
• 1 cup chopped walnuts or pecans
• 1 cup flaked coconut
• 14 ounces sweetened condensed milk

Directions:

Preheat oven to 350 degrees F.

Lightly grease a 9 x 13 or 12 x 13-inch pan with coconut oil. Pour melted butter into pan and evenly sprinkle graham cracker crumbs over it.

Sprinkle with chocolate chips and butterscotch. Sprinkle on nuts, then add coconut last. Pour sweetened condensed milk evenly over everything.

Bake for 20–30 minutes. Top should be golden brown. Cut into small squares and refrigerate.

Recipe courtesy of Sarah Shilhavy.

Recipe prepared by Sarah Shilhavy and photographed by Jeremiah Shilhavy.

Submit your recipe here!