Welcome to my first blog post EVER. I am pretty excited about it. Partly because I have to go to work at some point today, so I am doing all that I can to procrastinate. And the best ways to procrastinate, I have found, are to clean and cook. So cooking obviously wins.
Work is also relevant here beacuse I was in a huge staff meeting talking to some of the other employees at my company and, lo and behold, I spoke to a nice person who likes to make homemade chocolate. So when I asked her to tell me more about this chocolate endeavor, I was pleasantly surprised to find out that the recipe was not only vegan, but pretty free of weirdo processed junk that a lot of people want to avoid. Plus, IT IS SUPER EASY. Basically all you need to know how to do is use a stovetop and measure. It only took like 15 minutes (plus chilling time), so clearly I had to blog it to waste more time.
So, here goes. There are 5 ingredients:
- 1/2 c cocoa powder
- 1/2 c coconut oil
- 1/4 c maple syrup
- 1 tsp vanilla extract
- pinch of salt
You will need: A saucepan, something to stir (fork, whisk, etc), and a mold/s for pouring the chocolate.
What do you do? Man, it is SO EASY.
- First, measure out the coconut oil, then put it in a small saucepan over low heat to melt it.
- Next, measure and stir in the cocoa until it is all well mixed.
- Add the maple syrup (I did it a Tablespoon at at time), vanilla and dash of salt.
- Stir it all up until it is all dissolved and mixed together. Right now you are probably skeptical that this gritty mess will be any good, but it will be!
- All you have to do now is pour it into your molds and freeze. To my understanding, it is good to put this in one of those silicon cake pan type thingies and cut it up after it cools, but I used legit chocolate molds. You can get some at the craft store for like $3 if you are feeling frisky. If you are making the full recipe, you will fill up about three of those guys. I think ice cube trays, especially if you have ones with cute little shapes, would work great too! Either way, take a little bit extra coconut oil and lightly grease whatever you are going to pour your chocolate goo into. Then pour it in and pop it in the freezer. Your freezing time will vary depending on what kind of mold you used (the smaller the pieces, the less time it takes to freeze them.)
- Once the chocolate has solidified in the freezer, pop chocolates out of the mold and eat them. Store anything you manage to not eat in the refrigerator since coconut oil has a lower melting point (it can stay for a while on a plate, but don't hold it in your hands for too long, because you are just TOO HOT for that chocolate).