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I discovered that shea butter makes a very nice creamy dark chocolate.They have been using it in Europe and Asia for years in chocolate production.
This was a microwave recipe I got from a vegan website.
1/2 cup 100% pure and unrefined shea butter
1/4 cup coconut oil
A few drops extract of your choice( I used vanilla for one batch, and mint for the other)
(your sweetener of choice I used )1/4 cup truvia from the canister and 1/2 cup of fructose(adjust to taste, I like a more bittter dark chocolate)
a pinch of salt
1 1/2 cups cocoa or wonder cocoa
Melt your butters in the microwave. Start with 1 minute, stir and work you way up no more than 2 minutes. Add your sweeteners and pinch of salt. I took my sweeteners and pulsed them thru the blender first to give them more of a powdered texture to dissolve easier. Then whisk in your cocoa til you get a nice sauce. This could be used to dip fruit in as is, but I poured mine into a mold and froze it. Be advised altho the erythitol is easier on the tummy than the malitiol if you eat too much of it, it can also have a laxative effect.
Can also be done with a double boiler and a candy thermometer for the chocolate purist.
These are a little bit gritty, but not bad. I think a liquid splenda would stop all that.They are fine for me and beat the heck out of what malitol does. They will be soft because of the shea butter, I think cocoa butter and lecithin(sp) make them harder.