I’m popping in today to share a quick and easy recipe for dairy-free chocolates, which was inspired by the mocha almond fudge ice cream recipe I made a few months ago that I basically ate in one sitting. (No, no, I didn’t eat it all at once – but I was tempted.)
As I’ve mentioned before, I despise the taste of coffee but love mocha-flavoured treats, especially ones that use herbal coffee alternatives such as these dairy-free chocolates. Although I must admit I really dig high-quality dark chocolate made with real coffee or espresso beans, too. Uh oh – are mocha desserts a gateway drug to real coffee?
Raw cacao, the key ingredient in this recipe, is packed with antioxidants, blood-building iron and magnesium, nature’s relaxant mineral. If you’re looking for another good reason to eat chocolate, a recent study discovered that people who ate up to 100 grams of chocolate per day had a lower risk of heart disease and stroke. One hundred grams is a lot of chocolate – like a whole bar! Of course, not everyone in the study ate that much – the average consumption was 7 grams.
So I think you’re completely justified in having one of these babies every day, along with at least one hug because they’re great for our health.
Happy Valentine’s Day!
- ¼ cup raw cacao powder
- 3 tbsp coconut oil
- 2 tbsp maple syrup
- 1 tbsp cacao butter, chopped
- 1 tbsp Dandy blend
- 8 almonds, finely chopped (about 2 tbsp)
- Make a double boiler by pouring 2 inches of water into a small pot, then place a bowl on top of the pot. Bring water to a boil.
- Add the raw cacao powder, coconut oil, maple syrup, cacao butter and Dandy blend. Whisk until everything is melted and incorporated. Remove from the heat.
- Stir in the chopped almonds.
- Pour the chocolate into molds. If you don't have a mold, use a loaf pan or small baking dish lined with parchment paper.
- Chill in the fridge for a few hours until set.