The speaker, Camila, shares a recipe for making healthy, vegan chocolate at home using just three ingredients: coconut oil, cocoa powder, and a sweetener of choice. She emphasizes the importance of using high-quality ingredients and shares tips for achieving a smooth, silky texture. Camila also discusses the benefits of using coconut oil, which contains lauric acid, an anti-inflammatory fat. The recipe involves blending the sugar into a fine powder, mixing it with cocoa powder, and then adding melted coconut oil. The mixture is then poured into silicone molds and refrigerated for at least 12 hours. Camila showcases the finished chocolate, which can be made into bars or lollipops, and encourages viewers to try the recipe and share it with friends.
Here are the key facts extracted from the text:
1. The recipe uses coconut oil instead of cocoa butter to make vegan chocolate.
2. Coconut oil is a saturated fat that should be consumed in moderation.
3. Coconut oil contains lauric acid, an anti-inflammatory fat.
4. The recipe uses cocoa powder without milk.
5. Alkaline cocoa powder is recommended for this recipe.
6. The recipe uses demerara sugar, but other sweeteners like xylitol or erythritol can be used as alternatives.
7. The sugar should be blended into a fine powder to help mix with the cocoa powder.
8. The mixture should be blended in a dry blender to prevent lumps.
9. The coconut oil should be melted before adding it to the mixture.
10. The mixture should be poured into a mold and refrigerated for at least 12 hours to set.
11. Silicone molds are recommended for making chocolate because they are easy to use and sustainable.
12. The chocolate can be made in different shapes, such as bars or lollipops.