- Yield:15 servings
- Time:20 minutes
Yes, you can make your own chocolate and actually have it be healthy! What can be more fun than being told you are SUPPOSED to eat chocolate? Instead of cocoa butter, we will be using virgin or extra virgin coconut oil—not plain coconut oil. I cannot emphasize enough that coconut oil without the word “virgin” or “extra virgin” attached to it is the polar opposite of what you want to be ingesting. It’s totally worth the extra couple of bucks to buy the virgin kind.
Plain coconut oil means they processed it and got rid of anything good, thus turning it into something bad. They strip away the lauric acid, which is the fatty acid you are actually buying coconut oil for. On top of that, the refinement process hydrogenates the oil and turns it into a nasty trans-fat you want to avoid. Lauric acid is a fatty acid that anti-microbial and increases good cholesterol in the body which may protect the cardiovascular system.
Bodybuilders want to burn as much fat as possible so all of the muscular detail shows when they get on stage. That’s why many nutrition coaches have their clients eat 1-2 tablespoons of virgin coconut oil per day (depending on body size) because it has been shown to raise the metabolism and help burn fat. 1-2 tablespoons seems to be the sweet spot as the amount to take that will have the best fat-burning effects, according to a few studies. The fat in virgin coconut oil is composed of MCTs (medium chain triglycerides) are not used by the body like other fats. They are sent to the liver and burned as energy like carbohydrates, thus raising your metabolism and causing you to burn body fat. How awesome is that?
Next, instead of sugar, we will use a combination of natural sweeteners. We aren’t going to use actual milk either, but a vastly improved version of milk in the form of EFX Sports Training Ground Whey Protein Isolate, vanilla flavor, to create that mouthwatering milk-chocolatey flavor!
- ½ scoop Training Ground Isolate – Vanilla
- ¼ cup virgin or extra virgin coconut oil
- 1 packet of stevia
- 3 packets of monk fruit sweetener
- 1 tbsp. diced almonds
- 1 ½ tbsp. cocoa powder
- ½ cap full or ¼ tsp. of raspberry baking extract (I use the cap on the bottle to measure)
- 1 pinch of sea salt
It’s ridiculously easy to make—just nuke, mix, and pour. The prep takes ten minutes or less. Coconut oil softens at 70 degrees and melts at 75 degrees, so it’s best kept frozen or refrigerated. You can eat it right out of the freezer, even if you have sensitive teeth like I do. Put the coconut oil in a microwave-safe dish (I always use glass to avoid the chemicals that are released from microwaving in plastic) and microwave for 20 seconds. It doesn’t need to be boiling hot. Put all of the ingredients in a bowl and stir well, until all lumps are gone. Pour it onto a cookie sheet lined with parchment paper or tin foil. Sprinkle the diced almonds on top.
Finally, just put it in your freezer for 15-30 minutes and it’s ready! If you are looking to measure exactly what a coach would allow you, break it into small pieces and measure 1 tablespoon as you would coconut oil. A typical serving would be 1 tablespoon twice a day for men, and ½ tablespoon twice a day for women. If you are working with a coach, it would be wise to show them this recipe before you try it, because some coaches are very strict with certain ingredients. Now go feel ‘un’-guilty and fight fat with fat!
Makes 7.5 Tbsp. 15 servings. 1 serving = .5 Tbsp
Protein: 1 g
Fat: 4.18 g
Carbs: .4 g
Fiber: .2 g