Does anyone love chocolate more than I do?
I think that may be impossible…
Back in 2003, I decided to stop eating sugar entirely for one month as an experiment. This was actually a lot easier than I expected and completely changed the way I eat since. It made me realize how often I was eating sugar to sooth uncomfortable emotions and that I didn’t need to eat cookies, cake, and other desserts to have a good time or connect with people.
However, the biggest thing I missed was chocolate! Not even really sweet chocolate, just that distinct taste! So I came up with this recipe for making my own fudge-type dessert using some healthier ingredients. This is now my major chocolate substitute.
Kate’s Walnutty Chocolate
(makes about 36 small pieces)
- 1/2 cup cocoa powder (I often use raw cacao powder)
- 1/2 cup butter or ghee (I make my own ghee using organic, cultured butter, see ghee recipe here) – ghee is softer/wetter than butter, so use a bit less ghee than you would butter
- 1/2 cup almond butter (you can also use tahini or any other nut butter you like)
- 1/2 cup walnuts
- 1/2 cup pumpkin seeds
- 1.5 cups quinoa puffs, rice puffs, millet puffs (any combination)
- 1/4 to 1/2 cup flaxseeds, ground
- 1/3 to 1/2 cup vegetable glycerine (very sweet but does not spike blood sugar – I get mine in large bottles from Azure Standard) or maple syrup/honey/agave syrup – adjust according to desired sweetness
- 1 handful cacao beans or nibs (optional)
- Line a metal 9×9” pan with parchment paper and put in the freezer to cool.
- Melt ghee, nut butter, and cocoa together on stove in a medium pot on low to medium heat and stir until smooth.
- While those are melting, chop nuts and seeds in food processor.
- Add ground flax and puffs to chopped nuts and set aside.
- Remove prepared pan from freezer and have ready.
- Remove pot from heat and stir in vegetable glycerine, ensuring it is well mixed.
- Stir in nut mixture until blended.
- Pour mixture into pan and spread to corners.
- Put back into freezer or fridge until firm enough to cut.
- Cut the chocolate into squares and peel off of parchment paper.
- Keep refrigerated to keep it from getting mushy.