Gluten free Chocolate Chunks – a Guilt-free treat for the whole family – no refined sugar!
These chocolate chunks have a crisp outer shell, beneath which, is a sublimely smooth, chewy chocolate inner. One chunk simply won’t be enough!
Coconut butter gives these chocolate chunks their velvety texture. and imbues them with a multitude of health benefits. Coconut butter contains lauric acid, which has numerous beneficial properties, including promoting weight loss, and boosting your metabolism. So, not only do they taste fabulous, but these gluten-free chocolate chunks are also incredibly good for you too. Can you ask for any more in a chocolate?!
Coconut butter remains a solid below 26°C. You can often see a white layer of coconut oil on top, and the creamy coconut below. So, the first thing we need to do, is to melt the entire jar in a pot of hot water, and stir thoroughly until the oil and the flesh of the coconut are completely combined.
There’s absolutely no refined sugar in this recipe – yep, that’s right – nada. The sweetness comes from the coconut butter and caramelised dates. If you’re using dried dates, then a great trick is to just cover them in water and microwave them for about a minute. This makes them beautifully soft – and means your food processor gets to fight for another day!
When caramelised dates are added to melted coconut butter, the mixture magically fluffs up:
For that slice of chocolate heaven, stir in cocoa or cacao powder.
Adding raisins gives the chocolate a slightly chewy texture that contrasts deliciously with the crisp outer shell.
Pour the mixture into a lined container and spread evenly with the back of a spoon.
Pour the remaining coconut butter over the chocolate base to give a beautiful crisp, white coating to these tantalisingly tasty chocolate chunks. Pop your container in the freezer until the mixture is firm enough to cut into pieces.
Store in an airtight container in the fridge for a week. You could store them in the freezer for longer, but they’re likely to be devoured long before then!
- 300g coconut butter, melted.
- 1 tbsp coconut oil
- 1 cup of dates
- 3½ tbsp cocoa or cacao powder
- ¼ cup raisins (optional)
- Melt jar of coconut butter in hot water and stir to form a uniform liquid.
- Meanwhile, add 1 cup of dates to 1 cup of water and microwave in a non-metallic bowl for 1 minute or until dates are very soft.
- Drain and mash dates until a thick, caramel consistency is formed.
- Add 250g of melted coconut butter and stir until a thick, fluffy mixture forms.
- Stir in cocoa or cacao powder until mixture is smooth and chocolatey.
- Taste and adjust if required: for extra sweetness, add a few more dates; add a little more cocoa/cacao for a richer chocolate flavour.
- Sprinkle raisins into mixture if using.
- Line a container with baking paper and spoon mixture into the centre.
- Using the back of a spoon, gradually compress and spread the mixture to fill the container.
- Pour liquid coconut butter from jar over top and spread with a knife until an even white coating forms.
- Place container in freezer until just firm enough to remove from baking paper and cut into pieces.
- Store chocolate chunks in the fridge in an airtight container for a week or in the freezer for longer.
Quantities will vary depending on size of container: a small container will result in thicker chunks; a larger container will yield more pieces, but they will be thinner.
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