Homemade Chocolate Beauty Bar

Indulging in a decadent chocolate treat can the ultimate self-care moment. Chocolate, particularly dark chocolate, has wonderful health benefits: it's high in nutrients like iron and manganese, packed with antioxidants, and contains bioactive compounds called flavanols that can help improve blood flow, lower blood pressure, improve brain function, help improve risk factors for heart disease and diabetes, and is good for your skin. In particular, it can help protect against sun damage and increase skin density and hydration.

So the question is, how do we get all the good stuff from chocolate without unnecessarily high amounts of sugar?

We have the perfect recipe that's easy to make right in your own kitchen. Try it out and tag us on Instagram @candthemoon to let us know how it turned out!

Ingredients

  • 1 cup finely chopped cocoa butter
  • 3-5 Tbsp maple syrup or agave nectar
  • 1/2 cup unsweetened cocoa powder or cacao powder
  • 1 pinch pink Himalayan salt 
  • Optional: Chopped Almonds, Coconut Flakes, Macadamia Nuts

Directions

  1. Add 2 inches of water to a large saucepan and bring to a boil over medium-high heat. Then set a medium glass or ceramic mixing bowl on top, making sure it’s not touching the water (this creates a “double boiler”).
  2. To the mixing bowl, add finely chopped cocoa butter and let melt for 2-3 minutes.
  3. Once melted, add the maple syrup or agave nectar and use a whisk or wooden spoon to mix until fluid and thoroughly combined. Remove bowl and set on a flat surface. Also, turn off stove-top heat and set saucepan aside.
  4. Add cacao or cocoa powder, vanilla (optional), and sea salt (optional), and whisk to combine until there are no clumps.
  5. Taste and adjust flavor as needed. We like to add about 1.5 tablespoons agave nectar/maple syrup and a pinch more salt, but it’s up to you how sweet you prefer your chocolate. We also love adding chopped macadamia nuts, toasted hazelnuts, toasted almonds and/or coconut flakes (optional).
  6. Carefully pour chocolate into 12-14 mini cupcake liners (or 7 large cupcake liners - adjust if altering batch size) and top with more sea salt, cacao nibs, macadamia nuts, hazelnuts, almonds and/or coconut (optional).
  7. Transfer chocolate to the freezer to set – about 10 minutes.

The content provided in this article(s) is provided for informational purposes only and does not constitute medical or other professional advice. Neither Carson Meyer nor C And The Moon DE are liable for claims arising from the use of or reliance on information contained in this article.