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–+ servings
Eight thin raw-honey cocoa-butter chocolate bar pieces arranged in two rows

Raw-Honey Cocoa-Butter Chocolate Bars for Later Full GAPS

Four-ingredient raw-honey cocoa-butter chocolate chilled as one shallow slab and cut into eight plain servings.
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Prep Time 1 hour
Chilling and Finishing 4 hours
Total Time 5 hours
Servings: 8 servings
Course: Dessert, Snack
Cuisine: GAPS
Ingredients Equipment Method Notes

Ingredients
  

  • 1 cup raw cocoa butter 218 grams; measure after melting
  • 1 cup pure organic cocoa powder
  • 1/3 cup raw honey
  • 1 teaspoon homemade vanilla extract no added sugar or non-GAPS additives

Equipment

  • Le Creuset Signature stainless-steel saucepan
  • Uncoated stainless-steel double-boiler insert
  • Oven-safe glass or ceramic dish, optional oven branch
  • Dry heat-safe glass, ceramic or stainless mixing bowl
  • Stainless whisk and liquid measuring cup
  • Shallow uncoated stainless, glass or ceramic pan
  • Unbleached parchment

Method
 

  1. Melt the cocoa butter water-free in the upper uncoated stainless-steel insert of a double boiler over simmering water, keeping the water below the insert. As an alternative, melt it slowly in an oven-safe glass or ceramic dish in a 200°F oven. Measure exactly 1 cup after it has melted.
    Raw cocoa butter melting water-free in a stainless double boiler
  2. Pour the measured melted cocoa butter into a glass, ceramic or stainless-steel bowl. Add the pure organic cocoa, raw honey and homemade vanilla. Whisk until well mixed.
    Melted cocoa butter whisked with pure cocoa raw honey and homemade vanilla
  3. Pour the mixture into a shallow uncoated stainless-steel pan lined with unbleached parchment, or into a compatible glass or ceramic dish. Refrigerate for at least 3 hours. Lift it out and cut it into 8 servings.

Notes

Later Full GAPS: Use occasionally only after digestive symptoms are gone and pure organic cocoa is tolerated.
No salt: This bar recipe contains no mineral salt.
Water-free: Water must not touch or enter the cocoa butter.
Scaling: The 2x control makes 16 servings and doubles every measured ingredient. Use two shallow pans rather than making one deeper slab.
Storage: Keep cut pieces covered and dry in a glass or ceramic container in the refrigerator.

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