This sea salt and maca coconut oil freezer chocolate is delicious and a breeze to make. When the chocolate craving hits hard, just reach into the freezer!
Happy belated Father’s Day to all the dads out there!
Our Father’s Day weekend did not go according to plan. Just as we were getting ready to drop Bazooka off with my parents and go grab some lunch, our little man got sick.
Needless to say, our lunch plans were cancelled. We spent a quiet weekend around the house and made the best of it. Thankfully Bazooka is now feeling more like his spunky, happy self, but I hate that I didn’t get to take Mark out for lunch or go visit my dad.
We’ll just have a do-over next weekend.
But enough of our weekend woes, let’s talk about this chocolate!
I’ve never made “freezer chocolate” before, but there are different recipes all over the place.
Recently I went a little crazy at HomeGoods and bought packages of maca powder and cacao nibs. And then I struggled with how to use them.
I’ve been adding the maca to my smoothies and topping my toast/yogurt bowls with cacao nibs, but I wanted to incorporate them both in something sweet.
The great thing about maca is its nutritional benefits and malt-y taste. Maca, which is native to South America, is loaded with essential amino acids, fiber, quality carbohydrates, various fatty acids, and numerous vitamins and minerals including thamin (B1), riboflavin (B2), calcium, magnesium, phosphorus, and potassium (source).
Maca is a type of adaptogen, so it is believed to be helpful in balancing hormones, increasing energy, and easing the symptoms of depression and anxiety (source).
Whether you add maca to your everyday diet or simply make this freezer chocolate, you won’t be disappointed.
Sea Salt and Maca Coconut Oil Freezer Chocolate
- ¾ cup unrefined coconut oil
- ¾ unsweetened cocoa powder
- ⅓ cup maple syrup*
- ½ tsp vanilla bean paste (or extract)
- 1 Tbsp maca powder
- 1 Tbsp cashew or almond butter
- pinch of sea salt
- ¼ cup cacao nibs
- more sea salt for topping
- Line a small baking sheet with parchment paper.
- In a small saucepan, melt your coconut oil over low heat.
- Add the cocoa powder, maple syrup, vanilla bean paste (or extract), maca powder, and a pinch of sea salt, and whisk until smooth.
- Gently pour the mixture onto the lined baking sheet until a thin sheet of chocolate forms. Sprinkle the cacao nibs and extra sea salt on top, and place in the freezer for several hours until hardened.
- Break into chunks, and store inside zipper bag or plastic container inside the freezer.**
*If you want sweeter chocolate (this is very dark), you may want to increase the maple syrup to ½ cup.
**The chocolate must be stored in the freezer since coconut oil melts at 76 °F.
I won’t lie. This chocolate isn’t as creamy as store-bought chocolate (probably because there’s no cocoa butter in it), but it is insanely rich and satisfying!
I’m obsessed with salted desserts, so the crunchy sea salt and cacao nibs add just the right flavor and texture for my taste.
I strongly urge you to play around with the add-ins. This would be delicious with sliced almonds, shredded coconut, or dried cranberries. In fact, I think my next batch will contain all 3 of those!You’ll want to try this insanely easy sea salt + maca coconut oil freezer chocolate! Click To Tweet
So tell me…
- Have you ever tried maca? If so, how do you use it?
- Do you prefer milk chocolate or dark chocolate? Dark all the way for me!
- What did you do to celebrate Father’s Day?