2

votes

Home Made Chocolate Bars?

Answered on August 19, 2014
Created January 16, 2012 at 12:56 PM

I have a recipe for home made chocolate bars. It calls for either agave nector or stevia drops. Could I substitute honey instead? I worry that it won't be the right consistancy. The other two ingredients are baking cocoa and coconut oil. Any ideas on this, or is it just so blatently not Paleo that I should forget it?

D8f58eba263277ec6119293137b85b02

(1061)

on September 07, 2013
at 01:28 AM

Mine is way heavier on the fats than yours. I don't go by volume (I weigh everything to save dishes), but it's roughly: 1/4 cup coconut oil, 2 tbsp almond butter, 4.5 tbsp cocoa powder, 1-2 (I use 1 with a smidge of stevia powder) tbsp honey and some vanilla extract. But it's a taste/texture preference, I think. The honey should still work for your recipe. It's a bit more viscous, so if you have problems homogenizing it (I assume you're making this in a double boiler?), I'd add some more coconut oil.

1c67bc28f4e44bbb8770b86df0463df3

(6719)

on January 16, 2012
at 10:16 PM

Yes, what frank said

Ccacf7567273244733bc991af4ac42ed

(5198)

on January 16, 2012
at 03:59 PM

You live at the Lindt factory?!

D8f58eba263277ec6119293137b85b02

(1061)

on January 16, 2012
at 03:23 PM

I just realized I've used "homogenized" twice so far. Is that weird? It's just such a useful word when talking about making chocolate.

778b36f4f699f202de135ef176fe9ab7

(1123)

on January 16, 2012
at 02:40 PM

This is the recipe: 1/2 cup + 1 tbsp baking cocoa, 4 tbsp coconut oil, 1/4 cup agave. That doesn't sound like a lot, but it does... Thanks for the tips. I think I'll give it wa whirl :)

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10 Answers

best answer

6
Ce7e28769d92d5de5533e775b1de966e

on January 16, 2012
at 03:57 PM

Yes, you can substitute honey. You can also use maple syrup - very nice with chocolate. Here are the ratios if you're substituting for regular sugar, you don't list the recipe, so just do a little math comparing the honey to the Agave. I don't use Stevia and the conversion for the agave below is when I used it a few times. The only sweeteners, outside of a fruit maceration, I use now are maple, molasses, honey, coconut or date sugar.

Conversions that I use:

Honey/Maple Syrup: Use 1/2 to 2/3 cup for every cup of sugar called for and decrease any other liquid called for by 3 tablespoons.

Raw agave nectar: Use 1/3 to 1/2 cup of the agave nectar for every 1 cup of sugar and lessen any other liquid called for by 3 tablespoons.

5
306aa57660d911781231f8090c2a5619

(3808)

on January 16, 2012
at 09:38 PM

Don't be afraid to experiment! What is the absolute worst that could happen with this? You'd end up with tasty gloop that wasn't quite the consistency you desired. Most food experiments can be recovered in some way, assuming they aren't burnt beyond all recognition or allowed to grow pathogenic microorganisms :)

My personal favorite is food processing shredded coconut, cocoa powder, and maybe sweetener together until it makes a paste, and then shaping and refrigerating that. I've also made the coconut oil type with ghee in place of coconut oil, and that's totally amazing.

2
8949bf87b0e0aefcad10f29975e4fa2b

(8989)

on January 16, 2012
at 04:21 PM

I use the most "pure" chocolate I can find and add coconut oil. Three parts chocolate to one part coco. I don't find a need to add sugar. If you absolutely need some more sweet, add in some finely chopped raisins or dates. But personally, I like adding nuts only.

1
778b36f4f699f202de135ef176fe9ab7

on January 17, 2012
at 12:12 PM

I made these last night with honey and they are freaking amazing! Thanks for all the helpful tips everyone :)

1
Ccacf7567273244733bc991af4ac42ed

on January 16, 2012
at 04:03 PM

It's blatantly not Paleo but that doesn't mean you shouldn't try it :o)

Mixing together tasty paleo foods for occasional treats is part of the fun. It's not going to be the same as commercial chocolate anyway, so you won't notice if honey is different (in my experience I essentially end up with a tasty frozen slab of flavoured coconut oil).

1
D8f58eba263277ec6119293137b85b02

on January 16, 2012
at 01:46 PM

I make a similar chocolate bar, except with a 2:1 ratio of coconut oil to almond butter (only because it makes it cheaper and I find it helps to homogenize the cocoa with the oil). I've used honey, maple syrup, homemade palm sugar syrup (which is very thin), and stevia in it before and the texture was about the same in the end. Bottom line is: unless you're using a rather large amount of honey, to the point that the sugars greatly effect the composition of the mixture and inhibit its solidification, I wouldn't worry about it.

Also: honey, baking cocoa, and coconut oil are in general considered to be acceptable on a paleo diet (especially the latter). A lot of folks eating paleo or primal eat dark, store-bought chocolate without a problem, so try your homemade stuff out and just don't overdo it. I spoon mine out into mini foil cupcake liners (which I can reuse) to make tiny chocolates and that way it's easy to just have one or two at a time.

778b36f4f699f202de135ef176fe9ab7

(1123)

on January 16, 2012
at 02:40 PM

This is the recipe: 1/2 cup + 1 tbsp baking cocoa, 4 tbsp coconut oil, 1/4 cup agave. That doesn't sound like a lot, but it does... Thanks for the tips. I think I'll give it wa whirl :)

D8f58eba263277ec6119293137b85b02

(1061)

on January 16, 2012
at 03:23 PM

I just realized I've used "homogenized" twice so far. Is that weird? It's just such a useful word when talking about making chocolate.

D8f58eba263277ec6119293137b85b02

(1061)

on September 07, 2013
at 01:28 AM

Mine is way heavier on the fats than yours. I don't go by volume (I weigh everything to save dishes), but it's roughly: 1/4 cup coconut oil, 2 tbsp almond butter, 4.5 tbsp cocoa powder, 1-2 (I use 1 with a smidge of stevia powder) tbsp honey and some vanilla extract. But it's a taste/texture preference, I think. The honey should still work for your recipe. It's a bit more viscous, so if you have problems homogenizing it (I assume you're making this in a double boiler?), I'd add some more coconut oil.

1
Cbcb4cbf874e08dc0797ffce5e8f9a93

(200)

on January 16, 2012
at 01:40 PM

I just made some. 85% Lindt chocolate, chopped macadamia nuts, chopped dried cherrys & blueberries. Melt chocolate over low heat, add nuts & berries. pour onto cookie sheet, pop in freezer. Ready in minutes.

Ccacf7567273244733bc991af4ac42ed

(5198)

on January 16, 2012
at 03:59 PM

You live at the Lindt factory?!

1
235259a645be3cac56196e0489dbc8f4

on January 16, 2012
at 01:39 PM

If your looking for good paleo cheat recipes like your bars. Check out protein pow .com I just made some of there pumpking chocolate protein bars with coconut and they were do die for!

Also had there chocolate home made ice cream!!

here is there recipe for the pumpking bars: Ingredients

1/2 cup of canned pumpkin (109g) 3/8 cup of vanilla whey (35g) 1/2 cup of ground almonds (36g) 1 and a half tbps of coconut flour (14g) 2 little bars of 85% chocolate (30g in total) 1/4 cup of dried coconut (optional but nice; you could also use nuts!)

1c67bc28f4e44bbb8770b86df0463df3

(6719)

on January 16, 2012
at 10:16 PM

Yes, what frank said

0
C4f1a0c70c4e0dea507c2e346c036bbd

on January 30, 2012
at 06:19 PM

Anybody have recipes for paleo Belgian chocolate 85%?

0
Ef9f83cb4e1826261a44c173f733789e

on January 16, 2012
at 01:16 PM

I came up with a chocolate candy recipe that uses honey. It uses just enough to take the bitter out of the baking chocolate, and you can't really tell the recipe uses honey.

I'm not familiar with stevia drops, but honey and agave nectar look like they have the same consistency. I say just give it a shot with the honey as see what happens.

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