Mmmm my first batch of homemade dairy-free milk chocolate was a wild success! I’m never going back to store-bought chocolate again! 🍫 😋
1 cup raw cacao butter
1/3 cup raw cacao nibs
1/2 cup raw honey
3 tbsp. organic coconut milk, no additives
Pink Himalayan salt, to taste
Melt cacao butter, cacao nibs and raw honey over low heat in a double boiler for a couple minutes. Pour into a high-speed blender, add coconut milk and a pinch of pink Himalayan salt, then blend until completely smooth, starting on low speed and slowly increasing to the top speed. Place a sheet of parchment paper in a glass dish. Pour chocolate over parchment paper. Freeze for 4-6 hours or until firm. Score into bite-size pieces. Store in the freezer. Enjoy
Lyndsy Karrie is the founder of REAL Yummy Food and a pioneer in the world of healing people with food. After being distressed by her son’s severe autism diagnosis she spent every waking hour researching and testing ways to help her son and family. What she found was astonishing. Now she shares her knowledge and easy-to-make, nutritious recipes while promoting clean eating in a non-toxic environment. Join her in keeping it REAL.