Here is a great chocolate recipe – it’s a rich, decadent fix for chocolate cravings and with the agave nectar – won’t spike your blood sugar. Also, I often double this recipe for a thicker chocolate bar. Enjoy!
1/2 c coconut oil
1/2 c agave nectar
1/2 c organic cacao powder (carob powder would work too)
1 t vanilla extract
1/4 c chopped almonds (walnuts, pecans – or any nut you prefer) – optional
1/4 c shredded coconut (unsweetened) – optional
Blend all ingredients in food processor or blender until mixture is smooth, except for almond chunks. Pour into an 8×8 pan or round cake pan. Put in freezer for 1.5 hours or until set. Keep in freezer and cut bars out as needed.