I Quit Sugar for Life (47 page)

Chocolate melts faster than other liquids, so if you’re also using milk, cream or coconut cream, melt these
other liquids first. (This also helps prevent the chocolate from seizing.)

MAKES
CUPS (320 ML)

I experimented with different ways of making chocolate for quite some time before arriving at what I believe to be the healthiest and ‘sweetest’ version. I then
experimented and came up with the flavour bombs throughout this chapter.

½ cup (115 g) raw cocoa butter, buttons or shavings (if you don’t have any, use an additional ½ cup (115 g) coconut oil instead)

½ cup (115 g) coconut oil, softened

⅓
cup (30 g) raw cacao powder

1–2 tablespoons rice malt syrup or 1–2 teaspoons granulated stevia

2 pinches of sea salt

Lightly grease some chocolate moulds or line a dinner plate with baking paper. In a small saucepan over low heat, melt the cocoa butter gently, stirring until smooth. Remove
from the heat. Blend or mix with the rest of the ingredients until smooth and well combined. Add additional flavours if you like (see below), and stir. Pour into moulds or onto the prepared plate
and freeze or refrigerate. Once hard, store in the fridge or freezer (raw chocolate melts at temperatures warmer than about 22°C). If you made your chocolate on the dinner plate, break into
shards or ‘bark’, to serve.

Throw 1
⅓
cups (320 ml) melted Basic Raw Chocolate, ½–¾ cup (50–75 g) vanilla protein powder, ½ cup (75 g) chia
seeds and
⅓
cup (40 g) maca powder (optional) or a little extra protein powder into a bowl to form a thick, pasty mixture. You may wish to add the protein powder
and chia a little at a time, allowing the mixture to thicken slightly before adding more. Pour immediately into silicone moulds or cupcake cases and place in the fridge or freezer to harden. Makes
20–30.

Combine 1
⅓
cups (320 ml) melted Basic Raw Chocolate and 2 teaspoons ground cinnamon and 1 teaspoon cayenne pepper and pour immediately into silicone moulds or cupcake cases.
Sprinkle with sea salt and place in the fridge or freezer to harden. Makes 20–30.

These work best when the strawberries are pre-cut and frozen. Combine 1
⅓
cups (320 ml) melted Basic Raw Chocolate and . cup (115 g) natural,
sugar-free and salt-free peanut butter while the chocolate is still warm (so that the peanut butter can melt through). Stir through ½ cup (75 g) strawberries (cut into small pieces and
pre-frozen if possible) and pour immediately into silicone moulds or cupcake cases. Makes 20–30.

MAKES

coconut oil, butter or ghee, for greasing

1 large or 1½ small courgettes

1 cup (225 g) almond (or any nut) butter

1 egg

½ teaspoon vanilla powder

4 tablespoons rice malt syrup

1 teaspoon ground cinnamon

¼ teaspoon ground nutmeg

1 teaspoon bicarbonate of soda