These. Just these. Dairy-Free Soy-Free Chocolate Bars, HEART-SHAPED and all. I now live in la la land where all food comes in the shape of a heart. I’ve been on a chocolate kick lately, or as Twinkle calls it, “choo-keh-let,”and I blame my weekend of chocolate movies for that.
But, really, there is no need to blame when it comes to choo-keh-let. It is ALWAYS THE RIGHT ANSWER. ALWAYS.
Milky, melty, buttery-soft chocolate. Does it get any better than that, Spiriteds? No. No it does not. Even for The Gram, for whom chocolate was an entire food group unto itself, there was no end to her love and dedication. She had pjs that said, “So much chocolate, so little time.” Truth. Preach it, Gram. Preach it.
When Dove chocolate changed their formula, you can rest assured The Gram noticed and took the opportunity to write them of her findings. She noted how she tried to melt the delicious bars but without success. Yep, The Gram put her Dove bars by the window. Then she put them in the car during the summer. Finally, she put them out on the patio. No melty.
Dove WROTE HER BACK AND GAVE HER A LARGE (and I do mean large) box of free chocolate. Spiriteds, that’s how it’s done. The Gram was forever undone by their kindness. No complaints from her after that.
So, it’s possible that people in my family take their chocolate seriously, K-Hubs included. Especially if he can dip cookies in it. Excuse me, now, while I go dip cookies in melted chocolate. Join me, if you like.
But finding a chocolate that is gluten-free, dairy-free, AND soy-free is like looking for Atlantis. Maybe it’s out there, but no one has found it yet.
When Creamy Paleo Fudge joined our repertoire of deliciousness, it gave me hope for a workable chocolate bar. Because, no, soy and dairy (and gluten, too), you will not ruin our ability to eat food like a hobby. Nobody and nothing puts Spiriteds in the corner. And, allergens, don’t let the oven door hit you on the way out. Also, these Dairy-Free Soy-Free Chocolate Bars don’t require an oven. Just thought you should know.
I kept thinking, there has to be a way to enjoy choo-keh-let as a good old-fashioned bar without allergens. If Juliette Binoche can change an entire village through chocolate, Johnny Depp included, we Spiriteds can transform our kitchens and late-night snacking forever, too.
And, indeed, Dairy-Free Soy-Free Chocolate Bars are it. By themselves or dipped in almond butter (or covered in strawberries).
It’s possible, and I’m just guessing here, that maybe certain people over the age of 30 in my house dream about choo-keh-let and almond butter together. Or choo-keh-let and fresh fruit. But, again, we shan’t start any rumors. Dairy-Free Soy-Free Chocolate Bars paired with just about anything is everything a pair is meant to be. Fred Astaire and Ginger Rogers. Bogie and Bacall. Tony and Ziva. Jessica Fletcher and her typewriter. Dairy-Free Soy Soy-Free Chocolate Bars paired with anything. Our family is hooked.
We ate so many Dairy-Free Soy-Free Chocolate Bars before I actually got the food photos taken, I had to make more, and absolutely no one was sad about that.I am so obsessed with these I now ponder methods to eat them 24/7/365 X 6. Clearly six meals a day makes sense. Who eats six meals a day? Me. Of these. Well, isn’t that what the health experts say? Six small meals? These are small and count as a meal. Because coconut oil.
Having eaten these like they are the only food left in the world, I discovered a few hacks that make this recipe super easy to follow. Spiriteds, we aren’t going to risk life and limb and precious free moments to make these. This chocolate knows we need it five minutes ago. So, let’s get no-baking.
One, I figured out how to create an evenly-coated chocolate look for us. A few batches looked grainy. But if you want a smooth chocolate surface, it’s all in the whisking. When you think you are done stirring, and everything is well blended, keep going. A few more turns of the whisk or fork will keep the ingredients from separating, which in turn provides a more balanced flavor and a more attractive-looking chocolate bar. I didn’t do that in the beginning, and, in addition to looking grainy, my chocolates tasted a little off key.
Two, fill each cavity approximately halfway (or more) full. This will make the chocolate bars thick enough not to break upon handling. Notice, too, how the last cavity to be filled (lower left) is looking a little clumpy? That’s the coconut oil starting to firm up. Hence that whisking step is super important. That particular heart turned out just fine, but you can always give your remaining batter a quick whisk as you fill your slots.
Three, leave a little extra chocolate in the mixing bowl. As the chocolates set, they may sink in the middle. Pour the extra chocolate over the top, and let it harden in the refrigerator.
Finally, after the bars have set, pull the cavity mould away from the bars rather than trying to pop the bars out from underneath the mould with your thumb. These aren’t allergy meds or fancy-wrapped chewing gum. I reiterate: pull the sides of the mould away from the bars, loosening the chocolate gently. THEN you can gradually peel the mould away while pushing the bars out from underneath with your thumb or forefinger. If your mould isn’t flexible, gently pry your chocolates out with a table knife.
These lovely beauties can also be molded into something other than a heart. For example, one might use a mold in the shape of that candy from Pennsylvania. Or drink it straight out of the bowl. No judges here. And while I have grown to appreciate darker, more bitter (bitterer?) chocolate, I’m a milk chocolate girl at heart. Hence the agave (or honey) and vanilla. They transform these chocolates into memories of old. If you like milk chocolate and memories of old, too, I think you’ll find Dairy-Free Soy-Free Chocolate Bars downright delectable.Print
Dairy-free Chocolate Bars
- Prep Time: 10 mins
- Cook Time: 1 hour
- Total Time: 1 hour 10 mins
- Yield: 6 bars 1x
- 1 cup coconut oil, melted (measure after melting)
- 1 cup cacao powder
- 3 tablespoon cinnamon
- 1/4 – 1/3 cup honey (paleo) or agave nectar (vegan)
- 1 – 1 1/2 tsp vanilla
- Whisk cacao and melted coconut oil in a bowl.
- Add cinnamon and continue to whisk.
- Stir in agave nectar and vanilla. Continue stirring.
- Pour into desired moulds and refrigerate until firm, about an hour.
- Store in moulds or remove and store in a glass container.
- Keep refrigerated.
You can adjust how “milky” the bars are by how much sweetener and vanilla you add. The more of each you add, the more like a milk chocolate they will taste. The less you add, the more like dark chocolate they taste.