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.
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)
- 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.
- Stir in the shredded coconut and vanilla and mix to combine.
- 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.
- 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.
- How you proceed now is totally up to you.
- 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.
- Break off walnut sized portions and roll into small balls. Roll in additional shredded coconut to coat.
- Press walnut sized portions into the cavities of two ice cube trays. Top with shredded coconut.
- 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.
Enjoy, and possibly, share!