Tomorrow is Valentine’s Day, Bulls! I love the idea of celebrating your loved ones, but the constant flood of lavish food, chocolate, and candy in every store is overwhelming. Especially when you’re trying to maintain a healthy diet and lifestyle.
Well, I have the secret to evading those heart-shaped boxes of processed nonsense…
Homemade chocolates sound intimidating, but they’re actually quick and easy to make. All you need are a few simple ingredients and a freezer. If you’re still not convinced, these recipes only take about 15 minutes, use less than five ingredients and are melt-in-your-mouth delicious and dairy-free!
Ready to make some chocolate?
So what are the three magic ingredients? Coconut oil, cacao powder and maple syrup! You can also substitute unsweetened cocoa powder for the cacao or agave for the maple syrup. I recommend using cacao powder because it is much higher in protein, fiber and iron than regular cocoa powder.
Instead of regular peanut butter, I used PB2 for the peanut butter cups. PB2 is a powdered form of peanut butter made without hydrogenated oils and with 90% less fat, 25% less sugar and 25% fewer calories. It’s a great way to help moderate the fat, sugar, and calorie content of ordinarily high fat or calorie recipes, like home-made candy bars.
If you like this recipe, check out my other candy recipes here.
3-Ingredient Dark Chocolates
½ cup coconut oil, melted
6 tablespoons cacao powder (or unsweetened cocoa powder)
4 tablespoons 100% pure maple syrup
- Quickly and simply melt coconut oil in the microwave for about 30 seconds.
- Combine ingredients and mix until smooth.
- Distribute mix into a mold, mini muffins pan, or ice cube tray. (I used a heart-shaped mini muffin pan.)
- Place in freezer for 10 – 15 minutes.
- Enjoy or keep in freezer.
4-Ingredient Peanut Butter Cups
4 tablespoons powdered peanut butter
¾ cup coconut oil, melted
½ cup cacao powder
6 tablespoons 100% pure maple syrup
- Stir powdered peanut butter with water until smooth.
- Melt coconut oil in microwave for about 30 seconds.
- Combine coconut oil, cacao powder and maple syrup.
- Add a small amount of chocolate mixture to mold, mini muffin pan, or ice cube tray. Freeze for about 5 minutes.
- Add a layer of peanut butter to frozen chocolate.
- Cover the peanut butter with remaining chocolate mixture and pop back into the freezer for an additional 10 minutes.