Homemade Chocolate Chunks (chips)Sep 14 2011 by
When I first started eating clean, without meaning to, I actually was eating a vegetarian diet. I’ve always loved vegetables and salad has long since been my favorite meal so it wasn’t a big stretch to go so long without animal meat. So when my family and I recently switched to a plant based lifestyle I didn’t think it would be that big of a deal to do away with animal based foods. WOW! Was I wrong. I was floored by the amount of things I ate that were made of eggs, milk, cheese and meats. Every single meal I (and my husband and kids) ate contained one and usually more of those 4 things. Eating only plant based foods turned out to be a bit more work than I realized. Never one to shy away from a challenge I went to work recreating our favorite things that would now fit our new lifestyle. As it turns out I like these chocolate flakes better than the chocolate chips we had been using. They tasted great in our Vanilla Ice Cream and I can’t wait to make some chocolate chunk cookies!
- 1/2 cup cocoa powder
- 1/2 cup raw coconut crystals
- 2 cans (13.5 ounces) coconut milk
- 1 tsp vanilla extract
- Place the cans of coconut milk in the fridge for at least 4 hours or preferably overnight. This helps to separate the coconut cream from the coconut water.
- Once the cans have been chilled carefully separate the top layer of coconut cream from the water below. You should yield about 1 cup coconut cream from 2 cans.
- Place the cocoa, coconut crystals and coconut cream into a quart sized mason jar.
- Fill a small saucepan with two or three inches of water. Place the jar into the saucepan and heat on medium high to begin melting the cream. (This creates a water bath to keep the chocolate from burning.)
- Once the mixture has completely melted, pull it out of the water (careful it will be hot) and add the vanilla. Stir well.
- Pour the mixture into a 9×13 inch pan covered with parchment paper. Spread it as evenly as you can. (Try not to let the mixture pool in the middle or you’ll have thicker chunks.)
- Place your pan into the refrigerator for 1-2 hours so that the chocolate can harden. Remove it from the parchment paper and break it into chunks.
- Add chocolate chunks to ice cream, cookies or pop a few in your mouth when you need a chocolate fix!
Nutritional info will vary depending on the size and thickness of your chocolate chunks.
Store leftover chocolate chunks in an airtight container in the fridge for up to 1 week.