2 Ingredient Chocolate (with endless variations!)

For those who have not yet reintroduced cocoa to your diet, you’ll want to give this post a skip until later when you have. Unfortunately, I don’t have a carob substitute to make this chocolate. I did use this recipe to make chocolate with carob powder. It tasted good and the kids really liked it but I never could get the consistency right. It always came out clumpy. Maybe you’ll have better luck!

Anyway, I’ve been making my own chocolate now that we can have cocoa again and we love it. It’s so simple to make. I use raw, unpasteurized honey and 100% cocoa baking chocolate and that’s it!

Instructions:

Melt one bar of 100% cocoa baking chocolate over low heat with one tablespoon of unpasteurized, raw honey (or more to taste). Stir constantly. Once melted, pour mixture into a parchment lined rimmed dish or into silicone molds. Place in fridge to cool. Once cooled, break into desired size chunks or pop out of molds. *Option: After pouring melted chocolate into dish or mold, if desired top with tigernut slices, dried fruit, shredded coconut, or chopped nuts.