chocolate, banters need it too | a sugar-free recipe

It’s been more than six months now that I gave up sugar and grains. Best. Decision. Ever.
If you missed that post, read about it here.

banting chocolate
banting chocolate

The central theme of this new (Banting) lifestyle is progression towards more natural and healthy eating. This obviously precludes sugary treats including regular chocolate. Which is not really an issue for me because I’d rather a cheesy croissant over mud cake. In fact, if there is a food I miss, it is dal.
Don’t go a-wondering whether I am human. Even the godless like me need a square of chocolate every now and then. I don’t care so much for the store-bought 99% cacao blocks that, to me, are akin to a muddy chunk of fat which I’d rather not ruminate over. Call me unrefined, but I don’t get how some people love them. I find it hard enough keeping a straight face when someone else eats them, imagine how I (don’t) handle consuming them myself.

Necessity, they say, is the mother of invention and Mr Meow’s immense need to extinguish an inner burning for chocolate coupled with the recent abundance of avocados led to the creation of these silky pieces of earthly delight.

This recipe is sugar-free, laden with the healthy fats in avocado and coconut. It contains milk powder so isn’t strictly paleo for those abstaining from dairy. The chocolates are almost as filling as fat bombs and are guaranteed to satisfy a sweet tooth. I may be biased, but I think they also taste so much better than commercial varieties – the healthy fats give them a delicious mouth-feel.
The best thing though is that I don’t fall into a sugar spiral and crave sugar after eating these. I can stop at one and it has nothing to do with their taste, more how satisfied they make you feel!

Banting Chocolates – makes 24

Really ripe and mushy avocados are best for this recipe. Also ensure your coconut oil is soft otherwise you’ll need to bust out your mixing muscles. You could also just stand the container of coconut oil in a warm water bath to soften it up.

You will need

  • 115 g full fat powdered/spray dried milk
  • 25 g almond meal
  • 25 g unsweetened shredded (not dessicated) coconut
  • ¼ teaspoon scraped/ground vanilla beans (I don’t use extract as it is mainly sugar)
  • 50 g stevia based sweetener (I use Natvia)
  • 40 g raw cacao powder or plain cocoa powder
  • 120 g coconut oil (soft)
  • 1 large avocado pear, peeled and stoned (approx. 190 g)
  • ½ teaspoon coconut flavouring (optional)
the ingredients
the ingredients

How to

  1. In a large bowl, sift the cacao/ cocoa powder, sweetener, almond meal and powdered milk to remove lumps (push through with a spoon if needed). Don’t worry about larger bits that remain in the sieve, just pop them into the bowl.
    cacao
    cacao
    almond meal
    almond meal

    powdered milk and stevia
    powdered milk and stevia
  2. Stir in the shredded coconut and vanilla and mix to combine.
    coconut
    coconut
    vanilla
    vanilla

    dry mixture
    dry mixture
  3. In a separate small bowl, smash the avocado together with the coconut oil either with a fork or by blitzing in a mixer. Mix in the coconut flavouring if using. You can pass this mixture through a sieve to remove any lumps. We like lumps – they are like little silky surprises – so we leave them in.
  4. coconut oil, avocado and coconut flavouring
    coconut oil, avocado and coconut flavouring

    cococado
    cococado
  5. Tip the cococado butter (see what I did there?) into the larger bowl with the dry mixture and carefully mix with a spoon until uniform. The mixture will be a sticky rough mass.
    mix it, mix it good!
    mix it, mix it good!

    it's not pretty but it is tasty!
    it’s not pretty but it is tasty!
  6. How you proceed now is totally up to you.
    You can:

    • Turn out the ‘dough’ onto a piece of baking parchment and gently flatten out and shape into a log. Wrap this log tightly in cling wrap.
      chocolate
      chocolate

      chocolate salami
      chocolate salami
    • Break off walnut sized portions and roll into small balls. Roll in additional shredded coconut to coat.

      chocolate balls
      chocolate balls
    • Press walnut sized portions into the cavities of two ice cube trays. Top with shredded coconut.

      chocolate pieces
      chocolate pieces
  7. Whatever you do, place the chocolate in the fridge for at least 3 hours to firm up. If you made a chocolate log, simply unwrap from the cling film and slice (like salami) to serve. The chocolate ‘ice cubes’ might need a little gentle help with a skewer or tooth pick to help them out of the trays.

    ready to serve
    ready to serve

Enjoy, and possibly, share!

chocolate, banters need it too | a sugar-free recipe

9 thoughts on “chocolate, banters need it too | a sugar-free recipe

        1. Rob, that sounds utterly delicious and I would be happy to challenge you to a game of straw and paper football so I can take it off you.
          All I have to nurse me through this winter is a bottle of Canberra gluhwein – that it is 4am does not factor. Knock back a glass for me too ☺️

          Liked by 1 person

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