When asked the question “which do you prefer, sweet or savory?” my initial response is almost always savory, without a doubt. Yet a second later, I’m usually second guessing myself, wondering if I should have chosen sweet. I’ve tried to pick which I prefer but I’ve come to conclude I don’t need to pick favourites; I can love both equally, or I can even love one more than the other on any given day. On days that my sweet cravings are in full swing {which have gone down considerably since I have been more conscious of the foods I put in my body}, I feel as though I’d do just about anything to get my hands on some chocolate. I’ve even gone as far as eating previous years’ Christmas chocolate that had been hiding in the deepest, darkest corners of my kitchen cupboards. Thankfully, this chocolate recipe has less ingredients than I do fingers and is not at all difficult to make over and over again. This way, I won’t ever have to be without it.

Coconut oil has really exploded as a health staple over the last year or so, and as much as it is looked at as a fad {see also: kale, açaí, chia seeds, and quinoa}, it’s also what I would consider a superfood. It makes a great vegan substitute for spreads, is a source of lauric acid, and also contains antibacterial and antifungal properties. Looking for an all-natural way to moisturize your body and hair? It can do that too. It’s the key in making this chocolate extremely creamy, which is a super important quality for chocolate to have, in my opinion. It’s so good in fact, I’m eating it as I write this. Although I’m trying to be mindful of the fact that I’m leaving to the land of sun and sand, or better known as Costa Rica, in just a few days so I’m going to be bringing some – not all, of course – of my leftover chocolate to work as a sweet treat for my coworkers. Brownie points!

Speaking of Costa Rica, I am beyond happy to be escaping the polar vortex that has been the majority of winter here in Toronto. Next week’s chocolate post will be delayed by a few days while I recharge, reconnect, and most importantly, bask in vitamin D.

Show of hands, who would be interested in seeing a tropical Costa Rican inspired post?

The Ingredients {Yield: 150g Total Time: 45 minutes}

  • 1/2 cup coconut oil, melted
  • 2/3 cup raw cacao powder
  • 5 tablespoons agave, honey, or maple syrup
  • 1/3 cup unsweetened shredded coconut
  • 2 tablespoons almond butter
  • dash coarse sea salt

The Directions

1. In a bowl, mix all ingredients together, excluding almond butter and shredded coconut

2. Pour half the chocolate mixture in a pan and put in freezer for 10 minutes

3. Once chocolate is solid, remove from freezer and smear with almond butter and sprinkle shredded coconut, then pour remaining chocolate on top. If you wish, add extra shredded coconut and coarse salt on top for texture

4. Put back in freezer for 30 minutes. Once ready, cut chocolate into pieces and enjoy!

*Chocolate is best stored in fridge or freezer to prevent melting

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