Hi Eric – We’d love to hear how it goes! Thanks for sharing:)

I’m going to try this recipe minus the coconut. Just never been a fan of it. I might try a small amount of melted KerryGold Irish Butter in its place. Probably play around with honey and maple syrup also, or even something like Sugar in the Raw. The Sea Salt on top is an excellent idea! One of the bars I currently can eat has that and it’s YUMMY! I find that a lot of stuff I haven’t had (super sugary) over the last 3 years, is now is very displeasing to my palette. It doesn’t set off a UC flare, it just doesn’t taste good anymore. Getting weaned off of way too much sugar in products takes time. Once you do, you’ll find most things you loved, e.g. Cake, Donuts, Pie, Candy, etc., are no longer appetizing. I don’t even miss those things anymore and, they’re pure “caca” for your body.

It might be a while, but I’ll reply back with my “findings” on the tweaks that I do.

Be Well, Eric…

HI Richard – thanks for reaching out! You’re correct that this is an occasional treat. I’d suggest you freeze the chocolate in the ice cube tray and leave them in the freezer just as they are. When you want one, you can just pop it out. No need to store in a different container unless you want to freeze them for longer periods of up to 3 months. IF you do choose to store them in the freezer for 3 months (or so), we’d suggest a glass storage container.

Hi Raquel – I can’t say I do, sorry about that! The coconut oil works well because it solidifies in colder temperatures, allowing the chocolate to stay together:)

HI Jill! Both cocoa and cocao start from the same place…Cocao is just processed a bit differently. It is also very rich in nutrients but tends to be much more expensive. Both would work for this recipe!

Hi Tanya – yes! You can use cacao (although it isn’t SCD legal either, just so you know that:)) I don’t think cocoa butter would work – it isn’t liquid enough.

RICHARD