3-Ingredient Orange Dark Chocolate
It’s been about a month since I’ve had any kind of chocolate chips, chocolate bars, or chocolate candy in my house.
It’s not that I’m sick of chocolate (impossible) or that I think there’s anything wrong with a little here and there. It’s more that I found myself having a bite after lunch, as an afternoon pick-me-up, just a few chocolate chips for dessert…it was becoming a never-ending cycle.
So, I just stopped buying it. And you know what? Most of the time I don’t even miss it. It’s forced me to get creative and expand my sweets repertoire. Rich, chocolate avocado pudding, variations of banana soft-serve, mojitos… Okay, that last one probably isn’t the type of thing you should be enjoying throughout the day, but it’s become my new favorite after-dinner treat. Extra lime juice (and rum), please.
Then there are those times when you just really need that piece of chocolate.
This happened to me last week, and while I tried to satisfy the craving with a smoothie, bites of almond butter, and dried fruit (I don’t know why I thought that would work??), the only thing I was successful in doing was exacerbating my craving and making it that much stronger.
So, I caved and made chocolate. But not your typical grocery store chocolate. I made super dark, ready-in-under-10-minutes, 3-ingredient orange chocolate – unsweetened cocoa powder, coconut oil, and some of the new NuNaturals liquid orange stevia.
3-Ingredient Orange Dark Chocolate
3-Ingredient Orange Dark Chocolate
Serves: 10 pieces
Prep Time: 5 mins
This easy chocolate is super dark, sugar-free, ready in under 10-minutes, and only 3 ingredients!
Cuisine: Gluten Free, Vegan Servings: 10 pieces
Prep Time: 5 mins
This easy chocolate is super dark, sugar-free, ready in under 10-minutes, and only 3 ingredients!
Instructions
- Lightly grease a mini muffin pan and set aside.
- In a medium bowl, whisk together the cocoa powder, melted coconut oil, and stevia.
- Using a tablespoon, portion the mixture into the mini muffin tins.
- Place the muffin pan in the freezer for 2 minutes, then remove and sprinkle on the orange zest (if using). The orange zest will sink to the bottom unless the chocolate is partially frozen.
- Return the pan to the freezer and freeze the chocolate for 2-3 more minutes, or until it's completely solid.
- Go.to.town.
Notes [3]
Not a fan of orange? Use plain stevia or whatever sweetener you like.
To simplify the process even more, skip the mini muffin pan and line a baking sheet or plate with wax paper, pour the chocolate, and freeze.
Store any leftover chocolate in the fridge or freezer.
Copyright © 2023 Amanda Maguire for Pickles & Honey
