Today’s recipe is a guest post by Judy’s sister, Kristy. Kristy’s family has several food allergies and sensitivities so she is always looking for creative ways to make food healthy and delicious. Kristy writes about family and kids and arts and crafts and Airstreams over at ArtofEverydayLife.com. We look forward to more allergy friendly recipes from Kristy in the future!
Earlier this year I gave up sugar completely. Nothing – no honey, no maple syrup, not even fruit! I had been suffering from debilitating headaches for over a year, and completely giving up sugar was the key to breaking that cycle. I have slowly introduced small amounts of sugar back into my diet, mostly “natural” sweeteners like maple syrup and dates, in limited amounts, and every once in a while I just go all out and indulge in full on sugar-loaded desert, because cupcakes. I know how much I can tolerate now before the headaches return and I’m careful not to let it get out of control.
My saving grace has been this recipe for no-sugar chocolate, it’s just enough to cure any sugar or chocolate cravings I might still have and it’s full of all sorts of good-for-you ingredients. There are several similar recipes floating around the web, I took inspiration from others and tweaked it until it was perfect for us! Even my 6 year old daughter loves them.
Raw Sugar-Free Smoked Pecan Salted Chocolate
1/2 Cup raw cacao powder
1/2 Cup melted coconut oil*
20-30 drops liquid stevia – depending on taste
1/4 – 1/3 Cup raw almond butter
48 almonds – optional
Smoked Pecan Salt – to taste
* for this recipe to be raw the coconut oil must be melted at less than 117 degrees fahrenheit. In summer mine stays melted, in the winter I sometimes stick it in the microwave for a few seconds, which makes it probably not technically raw.
You can use any shape / size candy mold you like. I haven’t tried the hard plastic kind, I stick with this silicone heart shaped mold and it works just perfectly.
Place two almonds in each mold, then sprinkle your desired amount of Smoked Pecan Salt on top of the almonds. (I’ve used other nuts as well, you can use any kind, we just prefer the almonds.)
Combine the rest of the ingredients and pour evenly into molds. Stick the whole thing in the freezer and wait for it to set. It only takes about 30 – 60 minutes for them to be fully set and ready to enjoy.
I store mine in the freezer because they will melt. That’s the only downside – they aren’t very portable.