homemade chocolate
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Option 1. Melt half cup of coconut oil gently
Remove from heat and stir in half cup of (raw ideally) carob powder and half a cup of nut butter such as Meridian Almond Butter.  This should be a spreadable paste that is not liquid runny.  If it is too thick add a little more melted oil, if it is too runny add a little more powder. spread out on a non stick tray and refridgerate

Option 2.  Pulse half a cup of pitted Medjool dates with half a cup of cocoa or carob powder and half a cup of either nut butter or coconut oil.  Spread out on non stick tray and refridgerate
Add optional extras:

  • Chopped walnuts
  • Sea salt (not very much)
  • Cocoa nibs
  • Chopped goji berries (not very much)

Spread on a non stick pan – I use tupperware lids – and free for 5-10 mins.
Remove from freezer and break up into rough matchbox sized portions.  Keep in the fridge


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