Whiteley Creek Homestead

Today, after cleaning the chicken coop, I trimmed my sedums' dried stalks and spread mulch in three flower beds. Having happily spent the better part of the day outside in the crisp autumn air, and satisfied with my accomplishments, I thought a little chocolate would be good. A recipe I printed from the web site Eating Rules would be perfect. Oh, yes. It was. Beyond Perfect. Self restraint. Gone.

Homemade Chocolate

½ cup of either pure cocoa butter or virgin coconut oil (I used Earth Circle Organics raw coconut oil.)

½ – ¾ cup raw, ethically sourced cocoa powder (I used 1/3 cup Earth Circle Organics raw cacao powder.)

2 – 3 tbsp honey or maple syrup (I used 3 tbsp agave nectar.)

¼ tsp vanilla bean seeds (I used ½ tsp vanilla.)

Optional: unsweetened dried fruit or raw nuts, 1/8 tsp cinnamon and/or cardamom (I used ¼ cup chopped walnuts and no spices.)

Line a small loaf pan with two strips of parchment paper that wraps up the sides. (I used a little serving bowl. See photo.) In a small saucepan, melt the cocoa butter or coconut oil. (To retain the coconut oil’s raw state, I chose to warm it by placing a small bowl into a larger bowl of hot water.) When melted, add cocoa powder, sweetener, and vanilla. Stir until smooth and thoroughly combined. Add optional ingredients, if using. Refrigerate until firm, approximately two hours.