Chocolate . . . for Adults Only

If you’ve got a serious chocolate addiction and you’d like to make it as healthy as possible, give this X-rated dark chocolate a try.

I call it X-rated because it is certain to not satisfy young, sugar-craving palates, but is appropriate for only the most serious chocolate craver. This is a way to obtain the rich flavors and textures of cocoa, the health benefits (e.g., blood pressure reduction, antioxidation) of cocoa flavonoids, while obtaining none of the sugars/carbohydrates . . . and certainly no wheat!

It is easy to make, requiring just a few ingredients, a few steps, and a few minutes. Set aside and save for an indulgence, e.g., dip into natural peanut or almond butter.

Ingredients:
8 ounces 100% unsweetened chocolate (e.g., two 4 ounce bars)
5 tablespoons coconut oil, melted
1/2 cup dry roasted pistachios
1/4 cup whole flaxseeds or chia seeds
Truvia or other non-aqueous sweetener

Using double-boiler method, melt cocoa. Alternatively, melt cocoa in microwave in 15-20 second increments. Stir in coconut oil, pistachios, and flaxseeds or chia seeds. Stir in sweetener gradually, mixing thoroughly; sweeten to taste. (Note that the sweetener must be non-aqueous, as water-based sweeteners will separate in the oils.)

Lay a sheet of parchment paper out on a large baking pan. Pour chocolate mixture slowly onto paper, tilting pan carefully to spread evenly until thickness of thick cardboard obtained. Place pan in refrigerator or freezer for 20 minutes.

Remove chocolate and break by hand into pieces of desired size.

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50 Responses to Chocolate . . . for Adults Only

  1. Carole Gonzalez says:

    Well I came back looking for flour less chocolate cake. I have some clues from looking at a bunch of web sites. After making your pumpkin pie several times and with different nut crusts I have found that DaVinci sugarless syrup squirted on the finished pie to adjust sweetness works. I also made your stuffing.
    I have lost an additional 24 pounds since mid June by getting rid of every speck of wheat. I had already gone sugar free and low carb but I wasn’t fussy about a cracker here or there. The interesting thing is that I have got a group of over ten people both here at work and family that have also lost over 400 pounds now. I think that the change in cooking style is vital to making this work.

  2. Matthew says:

    Really? Truvia? We’re going to trust something developed by Coca-Cola and Cargill?

  3. tam says:

    I just made this. Laid it on a slant in the fridge, so it’s very thin on one side. *oops* It still melts in your hand, and I feel wierd after I eat it. Maybe I’m not used to so much coconut oil. Maybe I should have chopped the pistachios too.

  4. I love the addition of the chia or flax in the recipe. I make dark chocolate all of the time using coconut butter and raw cacao. My children ages 2 & 5 actually prefer 80% or more dark over regular chocolate;-) Then again, that’s all they’ve ever known…so I encourage moms and dads to introduce dark chocolate very young.

    Thanks for sharing the recipe. I look forward to trying it!

  5. Marge says:

    As per Matthew’s comment December 2011, what can I use as a sweetener besides Truvia and other sweeteners with Genetically Modified additives?
    Has anyone tried honey or organic agave?
    Thanks

  6. steve says:

    Is baker’s chocolate (100% cocoa) treated as a ‘safe’ food item, or should we still consider net carbs? Albeit them much lower than its pre-sweetened brothers?

    Thanks.

    • Dr. Davis says:

      The 100% cocoa products I’ve seen are all very low in net carbs, Steve.

      So I believe you are on safe ground with these products.