I’ve tended to prefer vanilla over chocolate most of my life, but I do enjoy having chocolate on occasion. A few months ago I ordered some food grade Cocoa Butter from Mountain Rose Herbs with the intention of using it mixed with virgin coconut oil as a massage oil. I mixed equal parts and placed it in a small canning jar on my nightstand beside my bed.
But the cocoa butter smelled so delicious, and like chocolate (uh, it’s cocoa butter silly) and one night when I woke up I remembered reading on the GAPShelp list that eating something fatty can help one get back to sleep. I thought I’d try it and end up eating the mixture by the spoonful. Usually I have to get up and try to find something to eat with hopes of getting back to sleep quickly, but this worked out wonderfully. Delicious and quick.
I told my mom how yummy it was, and she decided to order some for herself. She was wondering how to use it and I don’t even remember how I decided to start looking to see how chocolate is made but I found it is very simple and made with cocoa butter and coconut oil! I found a really simple recipe and I’ll share my version with you, it is so super simple. Just takes three equal parts of cocoa butter, coconut oil and cocoa powder. For example:
- 3 Tablespoons cocoa butter
- 3 Tablespoons coconut oil
- 3 Tablespoons cocoa powder
- 2 Tablespoons honey
You may want to use less honey, this was pretty sweet.
Melt the cocoa butter and coconut oil over a double boiler, then mix in cocoa powder and honey. Place the mixture into your Magic Bullet, or use an immersion blender for about thirty seconds.
I’ve tried this chocolate poured over walnuts, poured over pecans, molded into hearts and poured over bacon and coconut.
Now before you say, “But Dr. Natasha has cocoa powder on the foods to avoid list!” hold on, she has an update in her FAQs which says this:
When can cocoa or cocao be introduced?
Cocoa is SCD illegal. However, I find that many people can start having it occasionally on the Full GAPS Diet, once the digestive symptoms are gone. Find pure organic cocoa powder. Mixing the powder with some honey and sour cream makes a delicious dessert, and you can add it to your homemade ice cream or cakes. After trying it for the first time, observe your patient for any reactions. Cocoa is very rich in magnesium and some essential amino acids and, unless your digestive system is not ready for it, there is no need to avoid it.
CHOCOLATE AND WALNUTS
For the walnut variety, use equal parts walnuts. Grease a plate, pour the warm mixture on the plate and refrigerate for an hour, or freeze for half an hour. I poured mine over equal parts walnuts. Pour onto a buttered plate and refrigerate for one hour, or in the freezer for half an hour.
CHOCOLATE OVER PECANS (Kind of like turtles, but without the caramel – go here for a recipe for GAPS legal caramel!)
For the pecans, I greased a piece of freezer paper (I couldn’t find my parchment paper!) put four pecans down and drizzled chocolate on top. I used this special funnel which allows me to stop and start the flow easily:
[easyazon-image-link asin="B001689LD2" alt="Wilton Easy Pour Funnel" src="http://ecx.images-amazon.com/images/I/41SfN2SuHCL.jpg" align="center" width="500" height="256"]
BITE SIZED CHOCOLATE HEARTS
And now the chocolate hearts. I used this mold to form them:
[easyazon-image-link asin="B000EAALR8" alt="BITE SIZE HEARTS Valentine Candy Mold chocolate" src="http://ecx.images-amazon.com/images/I/41DG92TW7RL.jpg" align="center" width="288" height="386"]
Be sure to wash and dry the mold before using for the first time. Grease the mold with coconut oil before pouring the chocolate into each heart. Place in the freezer for at least an hour or longer. When the hearts are frozen solid you will be able to push lightly on the edge with your thumb and they will pop right out.
And then I had an idea to make something else that I thought would be really yummy… I call them Bacon Haystacks.
Okay, so for these babies here is what I used to make six of them.
- 1 tablespoon bacon grease
- 1 tablespoon cocoa butter
- 1 tablespoon cocoa powder
- 3 slices nitrate-free bacon, chopped
- 2 heaping tablespoons coconut flakes
- 1 teaspoon honey or sweeten to taste
Melt the cocoa butter and bacon grease over a double boiler, mix in cocoa powder and honey with a whisk. Stir in bacon pieces and coconut flakes. Mound onto a buttered plate and refrigerate for an hour, or place in the freezer for half an hour.
I lightly sweetened these and they had a good taste to them. Not to sweet and the bacon flavor stood out.
You’ll have to let me know if you try any of these.