DIY Honey Mamas Chocolate (Edit recipe)

Ohhh mercy! This is a recreation of one of my ALL TIME favorite chocolate bars! It is seriously borderline addictive, but the healthy fat from coconut keeps you from eating the whole batch. This will become a refrigerator staple! (Note, you NEED a candy thermometer for this recipe!)

15 minutes

Difficulty:

Easy

Show nutritional information

This is our estimate based on online research.
Calories:	111
Fat:	7 g
Carbohydrates:	13 g
Protein:	3 g
Cholesterol:	0 g
Sodium:	59 mg
Fiber:	2 g
Sugars:	8 g
Calculated per serving.

by Laura Lea

View original recipe

Serves: 8

Ingredients

.25 cup Dark Chocolate, (I use 72%), chopped
.25 cup Raw Cacao Powder, or Cocoa powder
3 Tbsp Almonds, roasted unsalted
.25 cup Honey
.333 cup Coconut, oil
.5 tsp Vanilla Extract
pinch Sea Salt, for garnish

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Process

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Line a loaf tin with parchment paper, leaving several inches to hang over the sides. Sprinkle chopped chocolate along the bottom of the loaf tin in an even layer.
In a food processor or high-powered blender, combine cacao or cocoa powder and almonds and pulse until it forms a fine crumbly meal; it should be difficult to detect the almonds. Set aside.
Add honey and coconut oil to a small sauce-pot and bring to a boil. Add candy thermometer and bring to 250 degrees Fahrenheit or 120 degrees Celcius. Immediately remove from the heat and stir in cacao/almond mixture, as well as vanilla extract.
Pour mixture over chocolate into the loaf tin in as even a layer as possible. Tear off any excess paper and freeze for 30 minutes, or refrigerate for approximately an hour, until chocolate is firm and set. Slice into desired pieces and enjoy! Keep leftover chocolate in the refrigerator.