GAPS chocolate drops

Finally a GAPS chocolate chip. Though I like to call them chocolate drops 🙂

Remember in the GAPS chocolate vanilla cookies there were those yummy chocolate drops..and the were GAPS friendly? Well, hopefully I didn’t keep you waiting too long….but it was totally worth it! Honestly I usually just make recipes up and a lot of times I forget to write them down, so I have to remake them and write down the measurements. I am getting better at this, but I had to recreate this recipe for you. Don’t worry it turned out the same. Actually my sister says they are better than before!

GAPS chocolate drops!

I cannot eat chocolate yet, but my family can and I wanted to make sure we had GAPS friendly chocolate chips around so they would not have to “cheat” on store-bought dark chocolate that has sugar in it. (If you don’t know by now, even though I cannot eat everything I make, I love to cook GAPS/traditional food for my family. They are my testers and i am very thankful for their taste buds!)

Is your chocolate craving really magnesium?

This chocolate can also be used as a spread for whatever you want: banana’s, crepes, pancakes, or even stir a little in some coconut milk! When I made these GAPS chocolate drops I wanted to give the body what it is really asking for when you want chocolate. Your body is really craving magnesium! So why don’t you satisfy your chocolate cravings and your body cravings at the same time?

I don’t like the name magnesium chocolate, but you can sure call it that if you want to. I don’t have cocoa butter , but I always have coconut oil around, and I am sure many of you are also that way. I have to warn you these do melt fast, so when you put these in recipes stir them in at the last-minute or place directly on top of pancakes/cookies so they don’t melt and turn he batter brown! I will give you step by step interactions to make it an easy little task!

Have fun!

INGREDIENTS:

3 oz Baker’s Unsweetened Chocolate

2 tsp vanilla extract or 1 vanilla bean

1/8 tsp sea salt or 4 ml (4 full squirts) Mega-Mag Liquid

1/2 – 3/4 cup raw honey (depends on how sweet you like it –just taste test it!)

1/2 cup Raw Coconut Oil

DIRECTIONS:

1. Melt your chocolate in a double boiler (or make your own and put a heat proof bowl over boiling water)

2. Let your chocolate cool a little (you don’t want to kill the good raw enzymes of the coconut oil and honey!)

3. Stir in your coconut oil, honey, vanilla, magnesium/salt

4. Your mixture will be very liquidy. You want the constancy just right. It needs to resemble peanut butter/Nutella. Either put it in the fridge for 1-3 hours (keep checking it because you don’t want it to turn solid!) Or you could leave it in a dark cool cabinet for many hours until it solidifies a little. (This is what I do because I like to forget about it and do something while I am waiting)

5. To Prepare your cookie sheet, line it with Unbleached Parchment Paper. Freeze your cookie sheet to keep it cold (this helps hold the shape of the chocolate point)

6. Once your chocolate mix resembles Nutella/peanut butter constancy, spoon it into a plastic bag ( I roll my plastic bag over a cup to make it easier to spoon into). See how the chocolate consistent changed from step 4 to step 6?

7. Cut off a very little corner off the tip of the plastic bag and pipe little chocolate chips. Since the consistency is stable you will be able to create the little point at the top! If it is too liquidy then they will end up like flat drops (The picture below was my first batch–I was a little impatient and did not let it set enough so they are flat–woops!) You have to work quickly or pipe small batches at once so they don’t melt on the tray too!

8. Return the cookie sheet to the freezer until hard (this is a very short time)

9. Scrape off the chocolate chips into a container and put directly in the freezer.

10. Repeat until chocolate mix is gone!

12. Store the GAPS chocolate drops in the freezer until you use them.

13. ENJOY!

~Stay Gutsy, Caroline Lunger