This recipe was created by Elliot André Jarige who shared it in the forum in Nutrition for Health Promotion and Disease Prevention at Coursera.org. I hope he doesn't mind that I've posted it here for future reference.
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- do a google search for tips/instructions on how to melt chocolate
- melt 250-300 grams baking chocolate (pure chocolate -- nothing added)
- add 200-400 ml of room-temperature, unsweetened almond milk (or organic, grass-fed unpasteurized cow's milk)
- add 3-4 tablespoons of organic virgin coconut oil
- add 2 tablespoons of cinnamon
- add lots of Stevia-based sweetener to taste (SweetLeaf or Good&Sweet™ with Fiber are good brands, as they only contain rebaudioside-A and inulin)
- add 4-8 tablespoons of finely shredded dehydrated organic coconut
- add a dash or two of natural vanilla extract
- add 100-200 grams of toasted organic amaranth (pure amaranth - nothing added)
- spoon the mixture into ice cube trays for water bottles (google it - it´s a special ice cube tray for making bars of ice that are skinny enough to fit through the mouth of a water bottle) and pack the mixture into the tray using your fingers
- lick your fingers
- place trays in freezer overnight
- store chocolate bars in freezer until ready for use -- thaw bars in refrigerator or at room temperature for 15 - 60 minutes for soft, fudgy consistency
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Note: Instead of ice cube trays, I pressed the mixture into a pan and then cut it into bars before placing it in the freezer. The pan needed to be out of the freezer for about five minutes before I could remove a bar.
