Recipe: Freezer Chocolate

Okay, so you’re on the keto/paleo/Whole30 diet, but you still want some chocolate (been there). I have been making this freezer chocolate for years, and honestly, I love it more than any store-bought chocolate.

This freezer chocolate is completely compliant with all the diets listed above (just remove the added sweetness for the Whole30), is totally vegan, and won’t elevate your blood sugar/insulin levels like the other chocolate bars out there.

Enjoy!

INGREDIENTS:

• 2-3 TB coconut oil (see note below)

• 3 TB tahini (or any nut butter you love)

• 3 TB raw cocoa powder

• Drizzle of maple syrup/honey (optional for added sweetness)

• Pinch of Himalayan sea salt

• Optional add-ins: cacao nibs, nuts, coconut shreds, etc.

DIRECTIONS:

1. Melt coconut oil in a saucepan

   Note: depending on the consistency of your tahini/nut butter, you may need more/less coconut oil. For example, I have a verrrry runny tahini so I don’t need as much coconut oil.

2. Add the tahini (or any nut butter if your choice) and melt together

3. Mix in the cocoa powder

4. *Optional* drizzle of either maple syrup or honey for added sweetness

5. Add your pinch of sea salt

6. Let the mixture cool for 2 minutes, and then pour into container/Tupperware.

7. Top mixture with any optional add-ins (suggestions above)

8. Store in freezer for 3+ hours or overnight

9. After it is done freezing, I suggest putting the container on the countertop for 15 minutes to allow an easier cut into squares.

10. Cut, serve, enjoy!