homemade peanut butter chocolate bar

and a bit more about cacao

When I was a kid, someone once gifted me a pink decorative pin (are these maybe even already back in style?…) that said “Give Me All Your Chocolate And No One Will Get Hurt.”

Did this condition me to a fate of a future chocolate fanatic? Maybe, maybe not, but it certainly still feels apropos.

Chocolate is soothing; a comforting anchor in a wild world; unconditional love.

Cacao has been used traditionally for centuries in intentional ceremonies to open the heart, and you’ve most likely seen studies or reports on its many health benefits.

*I’ve partnered with Cacao Lab and have used their incredible ceremonial cacao in the past (once via a special NYC cacao ceremony); Ora and Keith’s both offer very legit cacao products.

Without intending to be a bummer (although it’s a bummer to learn, but there are still excellent cacao sources available – see below), I do feel it is important to note that chocolate can unfortunately be manufactured using unfair labor practices or in unsanitary conditions (i.e. can contain heavy metals). It can be marketed as “healthy” despite disruptive ingredients like highly processed sugar or other toxic additives.

Like most (all?) things we consume – whether food or apparel – it is important to source chocolate / cacao as best we can, if and whenever possible.

Cacao also contains caffeine, and if you’ve ever crossed the caffeine threshold, you’ll probably agree that the resulting sensations are not very agreeable. In Ayurveda, it’s considered to be a bit heating for our digestive system, but can be more easily digestible with the addition of nourishing fats and some spices. For these and other reasons, it’s wise to consume in moderation.

I received several questions and comments about the chocolate bar pictured above, which I enjoyed concocting for my partner for Valentine’s Day (A. it was really for the both of us, because a. I ate half, as expected, and b. #selflove / B. V-Day is whatever it is). I’m sharing it here for those who might also share my affection.

I realize that I am neither chocolatier, nor pastry chef, nor cacao PhD – even though I often channel Juliette Binoche’s character in Chocolat whenever I make this. I am, however, a longtime enthusiast (see above re: childhood pin), and I’ve been making these bars long enough to know that they are delicious.

And again – it would be super great if we could do the best we can to source organic, fair trade cacao products if and when humanly possible. Where we spend and what we consume makes a difference in the health of our bodies and planet.

Ingredients and tools can be found on my curated Amazon storefront – I receive a small commission and do my best to include ethically and ecologically conscious companies.

*Speaking of ethical consciousness – consider donating to organizations like World Central Kitchen to support the distribution of nourishing meals to those in need.

homemade peanut butter swirl chocolate bar

ingredients

*I don’t measure much beyond the coconut oil and cacao powder – play around with the other amounts to your desired taste.

• 1/4 cup coconut oil (sub finely chopped cacao butter / coconut butter, or a mixture)
• 1/2 cup unsweetened cacao powder (sub or mix with carob powder; sift if you like)
• 1 Tbsp coconut cream (optional, but delicious in this recipe)
• 1/8-1/4 tsp cinnamon (to taste)
• 1/4 tsp vanilla powder or 1/2-3/4 tsp vanilla extract (to taste)
• 1 tsp coconut or raw sugar (sub maple syrup, monk fruit, or raw honey – to taste)
• 1 pinch sea salt
• 1 Tbsp peanut butter for topping (sub tahini, almond butter, sunflower butter)
• 1 Tbsp chopped dried fruit (dates = yum) or toasted nuts / seeds of choice

instructions

*Here’s a link to a lil’ reel I made of another homemade bar, if it’s helpful to see it in action.

• Gently melt coconut oil (or cacao / coconut butter) over a double boiler, stirring occasionally – I like to use a rubber spatula to scrape the edges.
• Add and combine coconut milk if using.
• Add and combine cacao or carob powder (the oil / butter shouldn’t be super hot).
• Add cinnamon / desired spices and salt – I sometimes enjoy cardamom or nutmeg.
• If you’re using vanilla powder and a sweetener like maple syrup or coconut sugar, add and combine those. If you’re using honey and vanilla extract, add after the mixture cools a bit, before pouring into the chocolate mold.
• Once combined, remove from double boiler (ATTN: bowl is hot) and let cool a bit.
• Artfully drizzle a bit of peanut butter into chocolate mold / onto parchment paper.
• Pour cacao mixture into mold, spreading evenly.
• Top with an evenly distributed sprinkle of sea salt and another artful drizzle of peanut butter, plus chopped dried fruit / toasted nuts or seeds if using (I attempted to make heart-shapes out of dates in my V-Day bar…).

notes

• For no caffeine, use carob powder. I personally love a cacao x carob combo.
• If using cacao butter or solid coconut butter in place of coconut oil: chop very small or grate for easier melting.
• Spices are to taste – play around to your liking. Add turmeric (always with a dash of black pepper) for anti-inflammatory benefits and a smoky flavor.
• Other unrefined sweeteners I have used are lucuma powder, maple syrup, coconut sugar, and monk fruit. Mesquite and maca are delicious and nutritious superfood powders that give a delightful vanilla-ish flavor. Read the labels for contraindications before using; use in small quantities (i.e. 1 tsp per bar).
• If using honey: add alongside vanilla extract after removing from the double boiler / before pouring into the mold (i.e. don’t heat the honey, honey).
• If you don’t have a chocolate bar mold: press parchment paper into a shallow container of similar size. Cover a bit of the edges so it doesn’t overflow.
• Sprinkle with chopped nuts or seeds, cacao nibs, chopped dried fruit (dates!), dried crushed rose petals or herbs, etc, before placing in fridge.
• Keep in fridge (my personal max is 1 week in fridge; a bit longer in freezer). It may melt a bit in your hands, but that’s part of the fun…
• Transport to loved ones in air tight container.
• Thoroughly savor.

Click here for the full post on Substack, including other beloved cacao-infused recipes and like minded cacao products.