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Wednesday, February 11, 2015

Chocolate Honey

GLUTEN-FREE  |  DAIRY-FREE


I usually drink my espresso unsweetened, with a splash of cream, but on special rare occasions I stir in a spoonful of chocolate honey to make my own version of a mocha. But this delicious sauce isn't just for coffee. Chocolate honey makes a nice addition to any Valentine's Day dessert. Drizzle it over a fresh fruit platter. Or coconut ice cream. Or bananas sautéed in butter with or without a splash of rum. Or pumpkin custard. Or your loved one.

This simple chocolate sauce contains only 3 ingredients -- cocoa powder, honey, and cinnamon -- so it's free of sugars, syrups, flavoring, and other additives. The cinnamon adds a bit of warmth as well as some health benefits.  It's been shown to reduce inflammation in the body, improve blood sugar control, and promote detoxification.

Because ground cinnamon is less dense than honey and cocoa powder, it may float to the top. If that happens, just stir it up before each use.

½ cup raw honey (find it at your local farmer's market)
4 tablespoons natural unsweetened cocoa powder
¼ teaspoon ground cinnamon 
  1. Patiently stir the cocoa powder into the honey, 1 tablespoon at a time, using a butter knife and scraping it down as necessary, until all lumps are gone. This will take several minutes.
  2. Add the cinnamon and stir again until it has been completely incorporated. Set the mixture aside for at least 10 minutes to allow any air bubbles to rise to the top, then stir again until it becomes smooth and homogenous.
  3. Store the chocolate honey in a clean, labeled, airtight glass container at room temperature.

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