Imagine a satisfying a chocolate craving in a way that includes a healthy ingestion of fiber, Omega-3’s and good fat….Now that I have your attention…A great disservice has been done to humanity since the dawning of the chocolate bar. What am I talking about? The notion that chocolate equates with junk. Well, why wouldn’t we think that way, what with pairings such as caramel, marshmallow, gooey artificially flavored cherries and the like. Fortunately, we’re living in more enlightened times and chocolate and its pairings have vastly improved. Witness recent pairings such as acai, ginger, even turmeric. But I’ve yet to see hemp hearts make it into the picture. Hemp hearts are loaded with Omega-3’s, protein, and all 9 amino acids. They’re also mildly nutty in flavor, and have a bit of crunch to them. Therefore, hemp hearts are a brilliant addition to chocolate! Wonder if Hershey’s and Lindt will agree with me? Time will tell….I also love adding unsweetened shredded coconut to mix for more crunchy superfood texture. This chocolate is so amazing, you may never impulse-buy candy bars at the grocery checkout again!
This recipe is simple but a little time-consuming. Just keep remembering that you and your health are worth the time investment….and delaying gratification is a delicious and useful virtue.
In a medium-sized Teflon saucepan, melt chips, baker’s chocolate, and coconut oil over low heat, stirring occasionally with wooden spoon. When melted, add the dry ingredients, gradually, until well-blended. Add extracts and continue blending. Shut heat off as soon as the mixture is blended. Chocolate can be molded in muffin cups or flat in a baking pan. Spray either muffin tins or baking pan with non-stick baking spray. Fill cups or spread chocolate flat. Sprinkle with extra hemp hearts. Freeze for at least an hour before eating.