Cane-sugar-free, Dairy-free, Gluten-free, Soy-free, Vegan (what did you expect?)
I promised you a recipe for homemade cane-sugar free chocolate chunks, and now, I deliver. Oh, I am SO delivering.
If truth be told, I have tried many recipes for homemade chocolate chunks. A few of them haven’t been bad… but I honestly haven’t liked any of them as much as I like my own! The sweeteners I use are truly the key components. I got the idea from Lauren at Healthy Indulgences, who makes her homemade sugar-free milk chocolate with these sweeteners. With a leaf out of her book, I began experimenting to make my own dairy-free version. I’ve tried making chocolate chunks with many different alternative sweeteners. None work as well as xylitol and stevia. This combination sweetens the chocolate perfectly, without compromising the structure, texture, and melting capacity of the chocolate. So many other recipes pass in taste, but fail in texture and consistency.
Not these babies.
First, a list of ingredients. Then, I’ll walk you through making them step-by-step. Get ready.
Desi’s Homemade Chocolate Chunks
(makes about 2 cups of chunks)
4 oz unsweetened chocolate chunks
(I like Scharffen Berger Unsweetened Dark Chocolate)
2 tsp refined coconut oil
1/4 cup xylitol
(I use Xyli Pure, which I found at Whole Foods)
1/2 tsp stevia
(I just use one packet of Sweet Leaf Sweetener, also available at Whole Foods and many other health food stores)
1/4 cup vanilla hemp milk
(I use Pacific Natural Foods brand, because it is the only hemp milk that doesn’t contain cane sugar. Plus, the taste is great!)
splash of vanilla extract
1. First, chop the unsweetened chocolate
2. Put chocolate, coconut oil, xylitol and stevia in a double boiler pan. I don’t have a double boiler, so I just put the ingredients in a mason jar and placed the mason jar in a sauce pan filled halfway with water.
3. Bring water to a boil and then lower heat so that it isn’t a rapid boil, but the water is still bubbling. Be sure to keep an eye on the mixture as the chocolate and coconut oil melt, and stir occasionally.
4. Once chocolate and coconut oil are fully melted, mix well to be sure the sweeteners are blended.
5. Turn heat to lowest simmer. Quickly add hemp milk and splash of vanilla and mix well.
6. Carefully take mason jar out of the pan (wear an oven mitt!) and scrape chocolate mixture out with a spatula onto a baking dish lined with tin foil or parchment paper. Use the spatula to evenly spread the chocolate in the dish and to smooth the top. It is important to do all of this as quickly as you can because the chocolate will already begin to harden once it is taken off the burner.
7. Place in an 8×8″ pyrex baking dish in the refrigerator for a few hours.
8. Once chocolate has hardened, remove from baking dish and use a sharp chopping knife to cut the chocolate into chunks. Store chunks in a plastic container in the refrigerator.