There is one word in my vocabulary that evokes more conflicting emotions than I can number - chocolate. The love-hate relationship I have with chocolate has a plot thick enough to cast an impressive romantic drama. I really do love chocolate, I legitimately enjoy it. I often crave it. I sometimes indulge in it. However, it can also be a huge source of struggle for me. It is, without a doubt, the number one trigger that can lead me to a dangerous place. When you identify that you have an eating disorder, like any addiction, the most effective way to guard yourself from spiraling into an ugly (and sinful) place, it to avoid the source of addiction all together. I have learned about myself that I simply can't handle chocolate. In a few, well structured situations (mostly where there is a limited supply and I'm not alone) I can handle the indulgence. However, I have learned that I am setting myself up for failure if I have it in my house. That said, sometimes you just REALLY want something chocolaty right? Me too, so I've come up with a healthier, safer option that allows me the enjoyment without the risk. These are insanely easy to make and really, really good. I hope you enjoy them!
(adapted from a million places, renditions of this recipe are plentiful)
Here's the problem, I always sort of wing this recipe, so quantities will vary from batch to batch. If you desire more (or less) sweetness, adjust the amount of sweetener to your liking!
About 1/4 c coconut oil
About 1/2 c almond or natural peanut butter
About 3 tbsp unsweetened cocoa powder (preferably raw cocoa)
About 2 tbsp honey (here's the almost sugar-free part, a little sugar in the honey)
About 2 1/2 - 3 squirts Vanilla Stevia
About 1 tbsp vanilla
(if you want add 2 tbsp real dark chocolate - this will add a little sugar)
*I've played around with flavors too, and would encourage experimentation. I've used orange extract, mint, added instant coffee, coconut extract - all yummy!
Melt all together in a saucepan on low heat until smooth and to taste. Pour into aluminum muffin pan liners. Freeze for as little as 10 minutes or keep in freezer for weeks.
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