If you read my last chicory coffee post, you saw that I’m taking a break from chocolate. Why would anyone in their right mind to that, you ask? Just as an experiment. I figure, I crave it, I eat the highest quality chocolate, but are there ways around it? Primarily, I’m trying to stay away from caffeine and the very little that I get in these beautiful little nibbles of chocolate here and there sometimes make my ticker, well, tick faster.

I mainly miss the aroma of chocolate. The taste is great, but really, it’s the scent of it. If I could have a chocolate candle burning in the house {without getting a headache from it}, I’d be in heaven. But for now, I must resort to stealth & experimental ninja moves in the kitchen to procure that which I desire most: the most chocolate-y un-chocolate bar.

What, what? Yes, yes.

The best part? NO sugar. That’s right. It only uses stevia and two little raspberries that are completely optional by the way. It’s like a raw, paleo, low-glycemic, gluten free, cruelty-free, magical, good for you unchocolate bar. The other best part? It uses carob, which is a dreamy substitute that, when used the right way, can fool any palate.

It’s summer, so lately I’m in the house less and outside of it more, tending to the voracious garden and getting some activities in. Because of this, most of my recipes are quick and no fuss.

I gathered some ingredients together and the first time, it was a FLOP. The chocolate was amazingly good, but 80 degrees in the house made it fall apart on contact. The second time, instead of using coconut oil, I used cacao butter and that fixed everything. Live and learn, and eat as you go, but this is as chocolatel-y an un-chocolate bar can get!

So what are these secret incredients:

Carob: it’s the winner when you want to have something chocolate-y.

Salt: in all desserts to bring out the flavors – a pinch of salt.

Cacao butter: keeps it stable, although I still recommend keeping it in the fridge.

Cacao nibs (if you have no issues with caffeine, put them in there as they add a crunch, otherwise don’t include)

Almond butter: keeps it raw and adds some protein.

Raspberries: take it over the top.

Method:

4 tablespoons carob powder

pinch sea salt

1 tablespoon cacao nibs {optional}

4 tablespoons melted cacao butter {in dehydrator for truly raw, or stovetop in a double boiler}

2 tablespoons raw almond butter

1 dropper full hazelnut or original stevia

2 freeze dried raspberries, optional {I found mine at Trader Joe's}

Combine all ingredients except for raspberries together and smooth. Taste the "batter" and make sure it doesn't need more salt or stevia, per your palate. In a silicone mould {I used a chocolate bar mold but also little ones for surplus}, pinch the raspberries into a powder and sprinkle into the moulds. Pour the chocolate mixture in. Place in fridge for at least 3 hours. Un-mould and enjoy! This makes enough for one chocolate bar and about 5 little mini moulds for the surplus batter, roughly 1 tablespoon each.