Calling all chocoholics! Peanuts in healthier chocolate couldn’t be more delicious! This is a chocolate bar you can feel a little less guilty about eating. mr. Good(for you)bars are made with only five ingredients and unlike regular chocolate bars they contain no refined sugar, no artificial flavorings, and no emulsifiers or other food additives. They’re a healthier alternative to store bought chocolate and are so simple to make. Below are a few tips for making this chocolate. For complete step by step instructions see the printable recipe at the end of this post.
You can buy chocolate bar molds online or in craft stores or you can make your own out of aluminum foil. All you need is two pieces of aluminum foil and scissors.
Take a 12 inch. square piece of aluminum foil and fold it in half. Now fold down the short ends of the foil 3 times. (The width of the fold should be about 1/2 inch.) Do the same with the longer sides but this time only fold them down twice. You should end up with something that looks like the picture above.
Right where the two folds intersect make a 1/2 inch snip with scissors at all four corners using the inner edge of the longer fold as a guide.
Bend up the shorter ends of the foil first, then the longer ends. Now fold in the little flaps on the longer ends of the foil and press firmly to secure.
You can use a little piece of tape to secure the flaps if you want but it’s not necessary.
If you don’t want to bother with chocolate bar molds you can use 12 paper cupcake liners to make individual chocolates.
This recipe calls for melted coconut oil. Melt the coconut oil in the microwave first before measuring out 1/3 cup.
Once the coconut oil is melted and measured out add the cocoa, maple syrup, and vanilla. Stir until the cocoa is completely dissolved. The mixture should have the consistency of syrup and should stir easily. If it seems too thick put it back in the microwave for 5 or 10 seconds to soften it up. Once all the ingredients are well combined pour into the molds of your choice.
The chocolate made in the store-bought molds breaks apart into neat little squares and has ridges which makes it look authentic.
Here’s one of the chocolate bars made in the aluminum foil molds.
You can break apart these bars with a fork to create chocolate bark.
The chocolate made in the cupcake liners makes individual candies that look a little like chocolate turtles.
IMPORTANT: This chocolate is softer than store-bought chocolate and must be kept in the freezer. Remove from the freezer just prior to serving.
- ¼ cup dry roasted, unsalted peanuts
- ⅓ cup unrefined, extra virgin coconut oil, melted
- ⅓ cup natural unsweetened cocoa
- ¼ cup pure maple syrup
- 1 ½ teaspoons vanilla extract
- Sprinkle the peanuts evenly into two chocolate bar molds. If you don’t own chocolate bar molds you can make them out of aluminum foil or use 12 paper cupcake liners instead.
- Melt the coconut oil in the microwave in a small container. (This can take anywhere from 10 seconds to one minute or more depending on the ambient temperature.) Add the cocoa, maple syrup, and vanilla, then stir with a fork until all the cocoa is dissolved and the ingredients are well combined. (The mixture should be warm to the touch and stir easily. If it seems too thick stick it back in the microwave for a few seconds to soften it up.)
- Place the molds or cupcake liners on a cookie sheet then pour the chocolate mixture evenly among the molds. Freeze until solid, at least 2 hours. Invert the molds onto a plate and gently press to remove the chocolate or peel away the foil/cupcake liners.
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