Hi guys! With Valentine’s Day just around the corner, I have chocolate on the brain. OK, I have chocolate on my brain a lot, but particularly this time of year. I’m embarking on a clean eating challenge that may very well end up becoming the better half of a lifestyle and wanted to implement that into sweet treats as well.
By clean, I mean no processed sugar, no dairy, and no soy. A few other no-no’s are thrown in there too, but those are the three ingredients typically found in chocolate that you would buy at the grocery store. Theo chocolate is my favorite kind of vegan chocolate to buy; free of soy, dairy, and refined sugar. But buying chocolate like this all the time can get expensive. SO, I decided to make my own vegan chocolate.
This is no fancy recipe at all. It only takes four ingredients. That’s it! I basically just doubled the Almond Butter frosting recipe from the beautiful Laura Lea Balanced, and filled a 9 x 9 baking dish. You could even fill a loaf pan if you wanted more of a fudge type thickness.
Keep in an air tight container and freeze. They will act like a “melt-away” if you leave them sitting out for too long. But trust me, these will go quickly at any party or just in your own house. They have for me 🙂 I hope you enjoy this super simple recipe!