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Honey-sweetened homemade cocoa chips for Later Full GAPS

Honey-Sweetened Homemade Cocoa Chips

Thin chopped cocoa chips made with pure organic cocoa, food-grade cocoa butter, raw honey, optional homemade vanilla, and sea salt for occasional Later Full GAPS.
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Prep Time 10 minutes
Freezing Time 25 minutes
Total Time 35 minutes
Servings: 6 servings
Course: Component, Dessert, Snack
Cuisine: American-inspired, GAPS
Ingredients Equipment Method Notes

Ingredients
  

  • 1/3 cup pure organic cocoa powder no sugar or additives
  • 1/4 cup food-grade cocoa butter melted, then measured
  • 2 tbsp raw honey
  • 1/4 tsp homemade vanilla extract optional; no added sugar
  • 1 pinch sea salt

Equipment

  • Small Le Creuset stainless-steel saucepan or another GAPS-compatible stainless pan
  • Medium glass or stainless-steel mixing bowl
  • Dry measuring cups and spoons
  • Fork and silicone scraper
  • Shallow clear glass dish or stainless tray
  • Stainless-steel knife for chopping the frozen sheet

Method
 

  1. Measure the cocoa powder, raw honey, optional homemade vanilla, and sea salt into a medium glass or stainless bowl. Set a dry 1/4-cup measure, shallow dish, and scraper beside the stove.
    Measured cocoa chip ingredients with Le Creuset saucepan
  2. Melt the cocoa butter in a small stainless-steel saucepan over low heat. Turn off the heat when only a few pale pieces remain and let residual warmth finish melting them. Measure exactly 1/4 cup of the clear melted cocoa butter.
  3. Pour the measured cocoa butter into the cocoa bowl. Stir firmly with a fork for about 1 minute, scraping the bottom and sides, until uniformly dark, smooth, and glossy with no dry streaks or clear oil. Spread in one thin even layer in the prepared dish.
    Smooth cocoa mixture spread before freezing
  4. Freeze at least 25 minutes, until the center is rigid and does not indent. Lift out the sheet and chop it into small irregular chips and shards with a stainless-steel knife. Keep cold.

Notes

  • Later Full GAPS: Pure organic cocoa is occasional after digestive symptoms are gone and every ingredient is tolerated.
  • Cocoa butter: Measure 1/4 cup after melting; do not replace it with coconut butter or coconut milk.
  • Sweetener: Keep the measured raw honey; no maple or low-carb sweetener branch is included.
  • Storage: Keep covered in glass in the refrigerator or freezer until use.

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