Dark Chocolate Covered Trio

Guyz, I can only go so long without posting a chocolate related recipe and I don’t know what to do with my life. I literally typed that sentence out while eating a piece of coconut dark chocolate 😭

I’m still having food withdrawals from my birthday trip to Austin where I ate so many tacos I think I might die if I eat another one. Just kidding, I still love tacos. I also consumed bacon cheeseburgers, tater tots, chocolate truffles, and lots of coffee. I’m not sure I ate one raw vegetable  – oh wait, the tomato slices on the cheeseburger 🍔

Now I know why it’s so easy being a healthy vegan in Beaumont, Texas. There’s no vegan friendly restaurants here to stuff your face at.

Whether you’re vegan or not, this week’s recipe can satisfy any chocolate craving. 3 simple ingredients whisked together into a velvety cocoa dream and used to coat whatever food your heart desires. I chose to dip fresh raspberries, fresh figs, and fair trade coffee beans into my chocolatey mixture 👌

Here are the 3 simple ingredients you will need:

• cocoa powder
• melted coconut oil
• sweetener (I recommend stevia powder)

Start with a 1:1 ratio of melted coconut oil and cocoa powder in a small bowl. The finished product is very potent, so a little bit of this chocolate goes a long way. You can start with as little as 1 tbsp of oil and 1 tbsp of cocoa powder and slowly add more from there, mixing thoroughly as you go along.

Add your sweetener, just a little at a time. I recommend the stevia powder as a sweetener because it’s highly concentrated so you don’t need very much, and since you’re not making this using a double boiler you need a fine sweetener that doesn’t need to be melted. If you use regular sugar or even coconut sugar (which I luv) it makes the chocolate grainy, which is okay but not as perdy 💄 💅

Also, be careful not to add too much coconut oil or your mixture will be too thin and it will be difficult to coat your fruit, nuts, coffee beans, etc. You’ll most likely end up adding more cocoa powder than oil so you get a thicker mixture that will cover better.

Toss your raspberries into the chocolate sauce and stir them around to cover them. Since the chocolate is strong, I wouldn’t recommend covering the raspberries entirely. Separate the chocolate covered raspberries onto parchment paper that is laid completely flat (on a plate, cutting board, baking sheet, etc). Do the same with your coffee or espresso beans, giving them a thin coat and separating each bean out. For the figs, you’ll hold onto the stem to dip them into the chocolate and rotate them around in a circular motion to get the bottom half fully coated.

Put your goodies into the fridge. The chocolate will harden quickly (like within minutes) but I would recommend letting them set for at least an hour or two because coconut oil melts so quickly at room temperature.

With the leftover chocolate, I mixed in some finely ground coconut sugar and coffee beans, smoothed it onto parchment paper and sprinkled a little more coconut sugar and cinnamon on top. You can also make chocolate covered banana slices, blueberries, strawberries, any kind of nut or seed, toasted coconut chips, maybe get crazy and try some vegan bacon 😆

Dark Chocolate Covered Trio

 

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This recipe can satisfy any chocolate craving. 3 simple ingredients whisked together into a velvety cocoa dream and used to coat whatever food your heart desires.

Author: Jillian

Recipe type: Confection

Ingredients

• melted coconut oil
• cocoa powder
• sweetener (I recommend stevia powder

Instructions

1. Start with a 1:1 ratio of melted coconut oil and cocoa powder in a small bowl. The finished product is very potent, so a little bit of this chocolate goes a long way. You can start with as little as 1 tbsp of oil and 1 tbsp of cocoa powder and slowly add more from there, mixing thoroughly as you go along.
2. Add your sweetener, just a little at a time. I recommend the stevia powder as a sweetener because it's highly concentrated so you don't need very much, and since you're not making this using a double boiler you need a fine sweetener that doesn't need to be melted. If you use regular sugar or even coconut sugar (which I luv) it makes the chocolate grainy, which is okay but not as perdy.
3. Also, be careful not to add too much coconut oil or your mixture will be too thin and it will be difficult to coat your fruit, nuts, coffee beans, etc. You'll most likely end up adding more cocoa powder than oil so you get a thicker mixture that will cover better.
4. Toss your raspberries into the chocolate sauce and stir them around to cover them. Since the chocolate is strong, I wouldn't recommend covering the raspberries entirely. Separate the chocolate covered raspberries onto parchment paper that is laid completely flat (on a plate, cutting board, baking sheet, etc). Do the same with your coffee or espresso beans, giving them a thin coat and separating each bean out. For the figs, you'll hold onto the stem to dip them into the chocolate and rotate them around in a circular motion to get the bottom half fully coated.
5. Put your goodies into the fridge. The chocolate will harden quickly (like within minutes) but I would recommend letting them set for at least an hour or two because coconut oil melts so quickly at room temperature.

3.5.3208

Enjoy!

Jillian 💙