Sunday, February 6, 2011

Sinless Chocolate

½ cup coconut oil
1-2 Tbsp raw cacao or carob powder
3-4 Tbsp almond butter
1 Tbsp honey

Put all ingredients in food processor. Blend until smooth and creamy. For a ‘Nutella-like’ spread, place in sealed dish and refrigerate. For a truffle-like chocolate, place in ice cube tray and keep in freezer. Do not let defrost for long before serving.

Kimberly Davidson CNP
Recipe adapted from Eva Cabaca M.Ed, CNP, RNCP


  1. Love this dessert & make it all of the time!
    I substitute almond butter for raw cashini butter to make it extra creamy. Love making a good sized batch as a spread for the fridge and throwing a few in the freezer when I am in the mood for truffle like chocolates. The only problem is not eating the whole thing!

  2. S - I like your additions/substitutions. I have even made it with sesame butter for when I am making it in my cooking classes with kids (no nuts). I have also switched the cocoa for carob to avoid caffeine. I too keep a batch in the freezer for those sudden cravings but yes, having just one is nearly impossible;) Thanks for your comment!