The stereotype of craving chocolate is fairly well deserved, and even makes sense nutritionally – as cocoa is quite a good source of magnesium. Magnesium is one of many essential nutrients, and it can also help relax the muscles – making it even more desirable during unforgiving periods.
The trouble is that most chocolates are jam-packed with sugar, additives and processed ingredients that do nothing to help our bodies. But with homemade chocolate, you know exactly what’s going into it, and can massively reduce the amount of sugar (consequently increasing the amount of cocoa and magnesium!
This chocolate recipe is free from the 7 most common allergens and low in sugar. We’ve thrown in a little bit of chilli powder for an extra kick and a goji berry topping for added flavour. Goji berries have natural anti-bacterial, anti-fungal and anti-inflammatory properties, meaning they’re excellent for keeping your gut in top form and helping keep your hormones in check.
- Hands-on time: 10 minutes
- Set time: 60 minutes
- Serves: 24 chocolates
Homemade Chocolate Recipe
- 230g cocoa butter
- 100g unsweetened cocoa powder
- 30g Goji berries
- 1 teaspoon vanilla extract
- ½ teaspoon chili powder
- 8 drops stevia
- Grate the cocoa butter until it’s shredded into tiny pieces. This is to accelerate the melting.
- Melt the grated cocoa butter in a double boiler, or place in a small saucepan on top of a pot of boiling water.
- Once the cocoa butter has melted completely, take it off the heat and stir in the cocoa powder, liquid stevia, vanilla extract, and chili powder. Mix well until the ingredients are smoothly combined.
- Pour the liquid chocolate into the cavities of a silicon chocolate mould, using a spoon. Top each chocolate with a few Goji berries.
- Let the chocolates chill for an hour in the refrigerator until it is firm before removing it from the mould and serving/storing for later.