Homemade Sugar & Dairy Free Chocolate

As Autumn arrives our minds and taste buds turn to the crisp air, the smell of apples being made into sauce and pies, and of course dangerous comfort foods like chocolate.
Now some of you may not be a seasonal chocolate fan and others maybe chocolate purists. I'm hoping to help those who'd like to stay healthy and still not give up on their chocolate desserts or snacks as the case maybe...

 I like chocolate, but prefer dark to all else. This recipe is out of a book called 'Trim and Healthy Mama'. They use a lot of stevia and truvia sweetener in their recipes. I have found that the truvia is best to use in this kind of recipe. It's also more forgiving in that it's about 1/2 tsp. to 1-1/2 tsp. of sugar. It doesn't have a bad flavor or after taste like most alternative sweeteners do. You have to watch how much you use or you will have a problem. If you've used stevia before and didn't like it I'd suggest trying out Nu-natural's stevia. It does have bad after taste if you use too much in a drink or recipe and is a bit difficult to work with at first. I use truvia all the time which is from the stevia plant and is better then xylitol which seems to give some people bad digestive problems.

~ Homemade Sugar & Dairy free Chocolate ~

1/4 c. Cocoa Powder (don't use dutch processed)
1/2 c. Coconut Oil
3-4 Tsp. Truvia (to taste)

1 ~ Melt Coconut Oil in small sauce pan on medium heat
2 ~ Whisk in Cocoa Powder
3 ~ Grind truvia in coffee grinder until powder then add to Cocoa mixture and remove from heat.
4 ~ Let cool for a few minuets.
5 ~ Use a jelly pan or cake pan cover with wax paper.
6 ~ Pour chocolate into pan and place in the freezer.
7 ~ Once hardened break up and put into a zip lock.

A Espresso variation - Grind up some coffee beans until powder and add to coconut oil in the saucepan. It takes about 1 to 1-1/2 Tablespoons.


Dairy Free Chocolate Pudding

This pudding is one that would taste amazing with raspberry sauce and some chopped nuts on top.

It's really quick and easy to make and is dairy free, gluten free, and very in low sugar. This is from the website ~ The Nourishing Gourmet

~ Chocolate Pudding ~

1/3 c. Arrowroot Power or Cornstarch
1/3 c. Cocoa Powder
dash of salt
1/3-2/3 c. agave syrup, maple sugar, or honey to taste ( I use less when using agave. You can play around with using Truvia which requires a scant 1/4 c.)
4 c. Coconut Milk ( you can also use other dairy or dairy free milks that you like)
1 tsp. Vanilla extract

1 ~ In a large size sauce (2.5 - 3 qt) pan whisk together the arrowroot, cocoa powder, and salt. Make sure there is no lumps.

2 ~ Add 1 cup of milk and sweetener and mix until thoroughly mixed with no clumps.
Stir in the rest of the milk and heat on medium heat, stirring continuously. Heat until the mixture until it starts to thicken. Simmer for no longer than one minute.

3 ~ Take it off the heat and add in the vanilla. Pour into desired containers and refrigerate for at least a couple of hours to cool and set. after it is cooled cover with plastic wrap.

A Mocha variety - Replace 1 c. milk for strong coffee. Add about 1-2 Tablespoons of very finely ground coffee beans to the dry mixture.