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Quirky Cooking

Make Your Own CHOCOLATE!

QuirkyJo by QuirkyJo
July 9, 2009
in Breakfasts, Chocolate, Dairy Free, Desserts, Easter, Gluten Free, Naturally Sweetened, Nut Free, Thermomix
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Make Your Own CHOCOLATE! - Quirky Cooking

You’re going to love me for this!!!  

I got tired of trying to find healthy chocolate with no dairy, no soy (or soy lecithin) and no refined sugar… so I took my friend Cheryl’s advice and made my own. (Thanks Cheryl!) I used a recipe for carob chips from that wonderful cookbook “Nourishing Traditions,” (by Sally Fallon) and converted it for the Thermomix. If you don’t have a Thermomix, melt it in a double boiler, stirring constantly until the Rapadura is dissolved. (You will have to first grind the Rapadura to a fine powder in a blender.) You can eat this chocolate on it’s own, or cut it up small to use in healthy chocolate chip bikkies (cookies). Of course, you can use carob instead of cocoa if you’d rather.

(I know coconut oil is expensive, but it’s still cheaper than buying ‘healthy’ chocolate. I buy my coconut oil from my bulk wholefoods co-op, so it’s about half the price of what you pay at the health food shop.)




* Homemade chocolate update!!  I now use this recipe for “Almost Raw” Chocolate – it’s smoother and very rich and delicious!! * 

 

Print

Homemade Chocolate

Quirky Cooking Chocolate
Print Recipe
  • Author: QuirkyJo

Ingredients

Scale

50 – 70g Rapadura (depending on how sweet you want it)

250g of coconut oil (cold pressed)

40g of dutch processed cocoa powder

1 Tbsp of vanilla powder

pinch of fine sea salt 

Instructions

1. Mill Rapadura in Thermomix on speed 9 for 30 seconds, or until very fine (or use blender)

2. Add oil, cocoa powder, vanilla and salt, melt at 50 degrees, 4 minutes, speed 3

3. Line a large rectangular baking dish with baking paper (or greased parchment paper,) and pour chocolate on paper. The chocolate should be very thin, or else it will seperate too much. Place carefully into freezer for about 20 minutes, until set. Cut into squares of bars or break into chunks, keep in the fridge in a zip-loc bag, if you can keep  your family away for that long!

 

Notes

I think its better to make this when the kids are in bed, or you won’t have much chocolate left to put in the fridge! Although mine heard my loud ‘rejoicing’ that the chocolate had worked, and jumped out of bed to try it – so rejoice quietly!

Variations: Add some orange peel to the Rapadura before milling it, for orange chocolate; or some peppermint essence or maybe some coffee beans… let me know which variations you come up with!

Did you make this recipe?

Share a photo and tag @quirkycooking on Instagram — I can't wait to see what you've made!

Tags: carobchocolatecoconut oildairy freedessertsEasterGluten FreeNaturally SweetenedNut FreeRapaduraThermomix
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Comments 15

  1. Cat J B says:
    13 years ago

    Hi, what exactly is rapadura and where can you get it? I have a recipe you may like for tahini balls, should I just put it here as a comment? Love your blog, and love my TM!

    Reply
  2. Kendall says:
    13 years ago

    Hi Jo,
    This chocolate recipe sounds delicious. I think I might have a try at making it.
    I was told about your blog by Joy and I am enjoying it very much!
    Love Kendall in Rockhampton

    Reply
  3. Jo says:
    13 years ago

    Hi Cat – Rapadura is a natural sugar which is just the sugar cane juice dehydrated, not refined at all – so it still has all the vitamins and minerals in it, and is actually good for you! (Although if you have diabetes or blood sugar problems, you still have to be careful.) It has other names, such as Sucanat – see here for more info: http://www.dld123.com/sweetsavvy/sweeteners/summary.php?id=Unrefined%20Cane%20Sugar

    If you like, you can send me your tahini balls recipe and I’ll put it on my blog! (If it has refined sugar I’ll change it to Rapadura!)

    Thanks!

    Reply
  4. Jo says:
    13 years ago

    Hi Kendall – thanks for stopping by! Do you mean my wonderful sister, Joye?

    Reply
  5. Cat J B says:
    13 years ago

    Thanks for the explanation Jo, I’ll have to try and find some. Now, sorry to be a blog dunce, but how do I send you my recipe? 🙂

    Reply
  6. Jo says:
    13 years ago

    Sorry Cat! Forgot to give you my email address…. it’s [email protected]. Thanks, Jo.

    Reply
  7. Kendall says:
    13 years ago

    Yes, your sister Joye! She’s lovely!

    Reply
  8. Laura-Doe says:
    12 years ago

    Wonderful recipe – it is not the child in my house that needs to be kept away from this chocolate!! My vegan boyfriend will be ecstatic (if i manage to keep some long enough)

    Reply
  9. Erika says:
    12 years ago

    I tried this recipe 4 times, with the carob variation.
    Also I used beecause I’m a beekeeper.
    The first time turned out just fine except that I’m using the double boiler system and I put all the ingredients in at the same time and it was really sticking. I never stopped stirring.
    The second time I melted the coconut butter and mixed the carob separately with the and peppermint extract (xmas time). This method does not work I got a clump of carob that never blended with the oil… however I recovered the oil by sifting out the large clump and then ‘starting again’.
    By slowly adding the carob to the melted oil I noticed the liquid consistency was much smoother. Half way through adding the carob one tbsp at a time I added some honey just less then 1/3 cup or 45-50grams (very sweet).
    Pleased with the results I did it again and added milled orange peel. I did the full 3/4 carob, but could probably go less just before the ‘graininess’ appeared.
    I’m so happy to find this recipe. I’ve been allergic to chocolate since I discovered what was causing me trouble when I was 20. The holiday times are always the hardest, but no I can indulge and not feel to guilty about it.
    Thanks
    Erika
    Guelph, Ontario, Canada

    Reply
  10. Erika says:
    12 years ago

    every time I said honey in the above comment it disappeared… seems like I’m omitting bad words. So if it seems like a word is missing just think honey.
    (:
    Erika

    Reply
  11. Jo Whitton says:
    12 years ago

    Hi Erika, I’m so glad you got it to work! Thank you for letting us know how you did it – I’m sure it will be helpful for others. That certainly is hard not being able to eat chocolate!! 🙂 Jo

    Reply
  12. wilma says:
    11 years ago

    Hi Jo, I made this and used cold pressed virgin coconut oil, but the chocolate tasted so oily, I melted it again and add some very fine almonds to it. I loved the texture, it was so creamy, but not the oiliness. I preferred the other recipe with the nut butter rather than the oil.

    Reply
  13. kamian says:
    11 years ago

    Hey Jo – Do you think I could dehydrate this to keep it raw or would it completely wonk out the texture?
    Kamian

    Reply
  14. Sansy says:
    10 years ago

    Hi Jo,

    I wonder if this could be made with dextrose (glucose powder) For those trying to avoid the fructose in other sugars?

    Sandy

    Reply
  15. Pingback: Dairy Free Raw Chocolate | Quirky Cooking

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{Ruby Red Grapefruit Pie} Wednesday isn’t too ea {Ruby Red Grapefruit Pie} Wednesday isn’t too early to start thinking of treats for the weekend, is it? 😄 Citrus is in abundance right now, so if you’re like me and have ruby red grapefruits piled up on your bench top, you should definitely try this pie. It’s arguably my favourite recipe in our Life-Changing Food cookbook and I will shout its praises every citrus season til my dying day!!

Grapefruit pie is a local favourite in South Texas (USA) and in ruby red grapefruit season you’ll find it served at
little roadside barbecue joints where they guard the recipe closely! I only know about it because my parents are Texan and lived in South Texas for years… but this recipe is way too good to hide away. The pie's crunchy crust holds big, juicy sections of ruby red grapefruit set in a sweet citrus jelly, and it's not bitter, because the grapefruit pith is removed. 

Some versions have a layer of cream cheese spread over the pastry under the grapefruit and jelly, to protect the crust from getting soggy, and this also acts as a creamy foil to the tangy fruit and crunchy crust. I love it best this way - I use cream cheese or labne, or I make cashew cream cheese for a dairy-free version. The traditional accompaniment is a big dollop of fresh whipped cream (which is always sweetened in Texas, but I prefer it unsweetened), or use coconut cream if you’re avoiding dairy. And don't panic filleting the grapefruit - once you get the hang of it, it's quite easy. And if your pieces turn out a little mangled and messy, don't worry, it will taste just as amazing!

You can find the recipe in our Life-Changing Food cookbook* or app AND I’ll be making this recipe and sharing it on my next podcast video THIS FRIDAY  on my citrus episode, so keep an eye out for that! (Subscribe to my newsletter to get all the latest videos as they are released - link in bio.)

[Photo by @cookrepublic for Life-Changing Food]

*Note: The Life-Changing Food cookbook has just sold out and we are waiting for the next print run to arrive, but you can buy the app which has the same recipes as the book - search “Life-Changing Food” in your App Store!

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(Simi works on an organic farm and often brings home goodies like these beautiful daikon radish, which we fermented with chilli and garlic! So good - they stay quite crisp and make a great condiment to serve with dinner.)

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Yesterday I shared my Monday cooking videos in my Yesterday I shared my Monday cooking videos in my stories (let me know if you missed them and want me to re-share), and one of the questions I had afterwards was this one ⬆️ - “Can you share ‘What we ate this week’ day in the life style? And what is made fresh, prepared ahead, and from the freezer”. 

Why not, I said! So I’ve been taking photos of my food even more than usual 😂 like a photographic food diary, and it’s sometimes boring and sometimes delicious and sometimes weird, but you’re welcome to follow along if you like!! 😁

Today’s “day on a plate” in pictures: 

Breakfast: herb & cheese fatayer (grain-free pastry from Life-Changing Food filled with a mixture of quark, eggs, herbs and lemon zest - will share recipe in another post) - made yesterday and stored in fridge/freezer, heated in grill and eaten on the run with coffee 😁

Lunch: savoury mince from Simple, Healing Food (made yesterday, with a lot of cabbage added because we needed to use it 😄), fermented daikon radish (grown on the organic farm where Simi works), and Camembert cheese (made at a local dairy)

Snacks: Peanut butter chocolate fudge 😁 recipe on the blog ❤️ (and tea)

Dinner: Broccoli & cauliflower bake (from Simple, Healing Food except with cheese on top rather than macadamia “cheese” - prepared yesterday, stored in fridge then baked in oven tonight), steak & veggies - kids had fish instead of steak … I made lots as the leftovers are for work lunches tomorrow 😊

Before bed: probably another cuppa tbh but last night was beet kvass - I don’t think I’ll do that again right before bed though, it was a bit too strong before bed 😄

I don’t know if any of this will be at all helpful, but I guess it will show that I’m not always perfect and I don’t always stick to my meal plan and my food isn’t always “instagrammable” 😄 and that’s ok! 🤗 

PS My meal plan for the week is at the end - links are in my newsletter sent out on Monday. ❤️

#cooking #dayinaplate #quirkycooking #meals #quirkymeals #jowhitton #whatimeating #currentlyeating #food #keepingitreal #glutenfree #grainfree #wholefood #mealplan #usewhatyouhave #reducefoodwaste
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Did you know you can get my cookbooks at your loca Did you know you can get my cookbooks at your local Source Bulk Foods store? 🎉🎉🎉

@thesourceerina NEW COOKBOOK just landed - “Simple, Healing Food”, the fabulous latest book from Jo Whitton of Quirky Cooking fame.
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The simplest and most effective way to reclaim our health, and improve the health of our families and the world around us, is to embrace nutrient-dense whole foods; the traditional foods that have nourished humans for thousands of years.This invaluable guide from Quirky Cooking's Jo Whitton provides all the information you need to transform the way you look at food. Packed with easy-to-follow and nutritious recipes, with practical advice from integrative nutritionist and GAPS practitioner Elyse Comerford, the gentle, step-by-step approach used in this book will have you cooking fresh, delicious and easily digested whole foods you and your family will love. Inside you'll find:
🌱Over 140 gut-loving recipes that are completely free from grains, gluten and refined sugar
🌱Fuss-free meals suitable for a wide variety of dietary challenges, including dairy free, egg free, nut free, nightshade free, GAPS and low FODMAPS
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Simple, Healing Food is for everyone who wants to cook and eat their way to better gut health.
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If you miss the live, you can watch later on my Quirky Cooking YouTube channel. 🤗

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Watch this video on my Quirky Cooking YouTube channel, or listen via your podcast app. 🤗

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#fnqlife #fnqwinter #winter #athertontablelands #farnorthqueensland #Australia #myboys #chattime #wishwehadafireplace 😁
Exciting news!! @elysenutritionist and I are hosti Exciting news!! @elysenutritionist and I are hosting an ‘Open Fire Feast’ at @thebarnretreat on July 28th! 🎉🎉 It’s like a half day, outdoor feast + gut health retreat, with amazing chefs @pipsplate, and @walfoster of @naturalicecreamaustralia!! 😍🎉🎉 

We will be savouring every mouthful of locally-sourced produce as we watch the food being prepared over the open fire, with multiple courses culminating in a gourmet, cultured-ice cream dessert. 

@elysenutritionist and I will be sharing our health wisdom between courses and talking though the process as the food is being prepared, with cooking demonstrations and harvesting of honey and some local produce on site. 

Tap on link in my bio for details and to book your spot!

{This is an exclusive event with only 40 tickets available.}

https://www.quirkycooking.com.au/2022/06/open-fire-feast-event/

Photos by @jesskearney_ and @ellibyrne 📷 

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- baked sweet potatoes (I bake a few whole in their skins & keep in the fridge to add to meals), sliced & pan-fried in ghee with homemade butter (from cream that was nearly out of date & needing to be used), sprinkled with the a sesame seed/nigella seed spice blend (Everything Bagel Blend by @gewurzhaus)

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An inexpensive and delicious meal using locally grown, in season, pesticide-free produce from my CSA box ❤️

Need some inspiration to help you use up the produce in your fridge? Check out my latest podcast, do a “fridge audit”, make a list of ideas, plan your meals for the week, and save yourself some money!!

Watch on my Quirky Cooking YouTube channel, or listen via Quirky Cooking Chats on your podcast app. ⭐️⭐️⭐️⭐️⭐️

#lunch #wholefood #justeatrealfood #useitup #reducefoodwaste #reducewaste #cooking #veggies #locallygrown #seasonal #eatseasonal #localfood #fnqfood #pesticidefree #csa #communitysupportedagriculture #simplefood #foodismedicine #quirkycooking #jowhitton #recipes #moneysaver #mealplan
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I love it when my readers are as excited about my recipes as I am, and want to share them! I only ask that if you do share my recipes on your own blog or on social media, you only share an excerpt or link, not the entire recipe. Full and clear credit must be given to Quirky Cooking with a link back to the original content. If you’d like to share one of my photos, please contact me for permission. Thank you! Jo x

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