Instant Gluten Free Chocolate recipe

Have you Developed a fierce craving for chocolate or you want to add chocolate on your dinning table in your Christmas party!
No Problem, here you go! You must have left over cocoa powder or carob powder from Christmas cake. I have always stock of sugar free, gluten free pure cocoa powder in my pantry.
I get chocolate craving sometimes after finishing my dinner with baked fish, but
I’ve stopped keeping store bought chocolate in the house, so that it forces me to make something with cocoa powder, rather than mindlessly eating a pre-made bar or housing a bag of chocolate chips.

Ingredients:
Cocoa Powder( you need sugar) or Roasted Carob Powder( you don't to add sugar)
Organic extra virgin Coconut oil
Unrefined cane sugar
Same amount of each above mentioned ingredients.
Almond or hazelnut chips ( optional)( for garnish)
Dry desiccated coconut( optional)( for garnish)

Method:
Melt the coconut oil on medium heat in a deep bottomed non stick or heat proof glass sauce pan.
Add cocoa powder or roasted carob powder slowly while stirring continuously to avoid lump formation.
Add unrefined organic can sugar.
Mix them to make a creamy smooth form.
Pour it in a cookie pan with a layered entrenchment paper or small muffin mold greased with coconut oil or any mold to make design.
Cool it on room temperature.
freeze the mixture in the fridge or freezer till it set.
Set time depends on the temperate, in the refrigeration rake it take 20-30 min and in freezer much less time.

Tip:

You can make the chocolate batter without melting the coconut oil, but if you do melt then you will get exact amount.

I use carob powder because it has natural sugar so I don't need to add sugar. But some people love cocoa taste better than carob powder. If you use cocoa powder then you have to add sugar.

Health benefits of carob powder:
Almost 8% protein.
 46% natural sugar.
 B vitamins.
 The minerals calcium, magnesium, and potassium, iron, manganese, chromium, copper, and nickel.
 3 times richer in calcium than chocolate, but has 1 third less fat calories and 17 times less fat.
Carob is rich in pectin, which aids in digestion. it settles the stomach. Helps pick up poisons and toxins in the intestines in eliminate them from the body.
Caffeine free.
Contain phenolic compounds, a type of antioxidant much studied for its chemo preventive or anti-cancer properties.
 Unlike chocolate, carob contains no oxalate. Oxalate consumption can lead to kidney stones.

All the ingredients which I have used you can get them on health store or health food section on any super store. But I buy them online because I feel hassle free and Save money with combined shipping, specially in winter.

coconut Oil

I use Nutiva extra virgin coconut oil because it is -

Virgin oil, not hydrogenated

    Rich in medium chain good fats that doctors recommend

    Heavenly creamy taste of the tropics

    Processed naturally maintaining its taste, texture, color and aroma

    No refrigeration required; solid at room temperature and melts at 76 degrees.

Sucanat

I use organic Sucanat as a sweetener because-

It is made from 100% certified organic green cut sugar cane.

One teaspoon of Sucanat contains 10mg of Potassium and 6mg of Calcium

is perfect for tea because it not only adds sweetness; it adds a caramel flavor to teas in which you use milk. There is purity in the flavor and it's organic nature will support  keeping  body healthy.