The Cube (or… “Homemade Chocolate”)
I prototyped this recipe on some unsuspecting co-workers recently, and am proud to report that the reviews were positive. Or that no one wanted to risk permanently shattering my fragile ego.
- Silicon Spatula
- Silicon Ice Cube Tray (Important!)
This recipe has been designgineered with ratios, to afford maximum performance and scalability.
In a 1:1:1:0.5 ratio, you’ll need organic butter, almond butter, cocoa powder, and stevia (or erythritol, preferably sourced from North American hardwood).
Why organic butter? It lacks preservatives, hormones or antibiotics, and has a better nutrient profile than regular butter. Why stevia? Also no preservatives, it comes from natural sources (a plant found in South America and Southeast Asia), and it’s calorie free.
Each cube (serving) is about 2 tbsp and contains around 150 calories (depending on the size of your ice cube tray, of course). The majority of these calories comes from healthy, saturated fats from the butters.
Want one serving? You’ll need 1 tbsp of butter, 1 tbsp of almond butter, 1 tbsp of cocoa powder, and 0.5 tbsp of steve. Want two servings? Double the recipe. Three? Triple. You get the idea. Like bitter chocolate? Reduce the amount of stevia. Like sweet chocolate? Increase the amount of stevia.
In the Kitchen
On the lowest heat setting, melt the butter in the saucepan.
Once melted, stir in the cocoa powder and stevia until dissolved.
Then, add the almond butter and stir until combined.
Remove the saucepan from heat before the mixture begins to bubble.
Pour the mixture into the silicon ice cube tray and overnight it in the freezer.
Enjoy, and share on the Twitter. Or Facebook. Or Google Plus (wait, is that still a thing?). Or just take a picture of this post and get it on Insta.