This dark chocolate is not sweetened, so it’s EXTREME DARK! Coconut butter instead of only coconut oil keeps the fudge solid at room temperature and just the right consistency. Pecan butter adds the creamy factor along with the coconut oil. Cacao rounds it off with some great raw antioxidants to boot.
Cacao is a rich source of polyphenols, and is an anti-inflammatory and antioxidant (1). It has also shown to affect mood and brain health in a beneficial way (2). These are a great addition when you are craving chocolate.
Notes: You can make your own coconut butter to ensure it is nice and creamy by food processing a bag of unsweetened coconut until smooth and creamy like nut butter. If you purchase it, you may need to heat it up first. This recipe makes enough for about 6 large pieces or 12 small.
- ¼ c cacao powder
- ¼ cup coconut butter
- ¼ cup coconut oil
- ¼ cup pecan butter
- Coconut butter should be liquid and creamy.
- Whisk all ingredients together until smooth.
- Place in a loaf pan or rectangle glass container and freeze for 30 minutes,