1/3 cup cocoa powder (heaping)
1/3 cup coconut oil
1/4 cup powdered sugar
1/3-1/2 cup trail mix
Melt coconut oil using a double boiler or solar oven. If you’re careful not to overheat the oil, you can also melt it directly on the stove or in the microwave.
Combine the cocoa powder and the powdered sugar in a mixing bowl. If your coconut oil isn’t already a liquid, take care of that now. Stir in the coconut oil. Add trail mix. Pour the mixture into a mold. This will make a standard chunky chocolate bar.
To make fruit & nut chocolate clusters, increase the amount to a cup of trail mix and dip out spoonfuls onto wax paper. It will hold together better if you allow it to cool slightly before spooning it out.
Here are some alternative ingredients to go in or on your chunky chocolate bars. Mix and match as appropriate:
- Banana chips (sweet or salty)
- Coarse salt
- Fruits (dried/freeze-dried)
- Nuts & Seeds (chopped
- Puffed rice
- Toasted coconut
- Toasted oats
- Wasabi peanuts
- Candied flowers
- Candied ginger
- Candied nuts (page 167)
- Candy cane (blended)
We love this recipe for its simplicity and reliable tastiness. Stick to the more intense fruits for flavor, and use bland fruits such as apples, bananas, and pears for substance and sweetness. Avoid using citrus; it’s too pulpy. If the fruit doesn’t come out sweet enough on its own, substitute 1/4 cup of chocolate chips for the cocoa powder. Now is the time to use up any ugly, abandoned, or forgotten fruit; it still tastes delicious in a smoothie!
Makes about 2 cups
Takes about 10 minutes
- 10 ounces frozen local fruits (blueberries, strawberries, mango, etc.)
- 3 tablespoons cocoa powder and/or 1/4 cup chocolate chips
- Plant milk (as needed)
- 2 tablespoons nut butter or seeds (optional)
- Spices (optional)
Drop the fruit into the blender, and add the cocoa powder. If you’re using chocolate chips, don’t add them yet. Add any nut butter and spices. Pour
in enough plant milk into the blender to just cover the berries.
Blend until smooth, which is usually when you start to see a consistent funnel shape swirling at the top of the smoothie. Depending on the blender, you may need to turn it off briefly and use a utensil to jab at the fruit a little to break it up, or add a little more plant milk to help it blend.
After the smoothie is smooth, drop the chocolate chips into the blender and blend them until they reach the size you’d prefer. They turn into micro-chips very quickly, so this may only take a few seconds.
Use a rubber spatula to scrape every last drop of smoothie from the blender into a glass.