Coconut Chocolate Recipe

Coconut Chocolate Recipe

Now that I have your attention we’ll get to the chocolate in a moment.

Many people believe coconuts are bad because they contain saturated fat, personally I’ll never believe saturated fat is bad for anyone but that makes for another blog.

The saturated fat in coconuts is unique in that it contains medium chain fatty acids, ( MCFA’S) making it very easily digested travelling through the portal vein into the liver, thus converting to energy & speeding up metabolism. This can result in the lowering of body fat just by consuming coconut products, ie the meat, oil, cream, milk etc.

Information claiming that coconuts contain cholesterol is false as plants do not contain cholesterol & statements claiming that saturated fats are similar to trans- fats, are misleading, & for anyone familiar with basic chemistry knows this is bad science. MCFA’S contain only about 8-10 carbons, which are medium chains. The other fats are long chain fatty acids containing 18-20 carbons, making them harder to digest & adding to body fat.

Coconut oil is 50% lauric acid which forms monolaurin in the body, this creates the antiviral, antibacterial monoglyceride that will destroy lipid coated viruses such as HIV, herpes, influenza, various bacteria & so on.

So with benefits like this I and my partner Melanie eat a coconut every day. We cook with the oil, milk and cream, we use desiccated coconut for our desserts and I even drink the oil. Mel is not fond of drinking oil so to get her oil she has come up with a delicious recipe for chocolate which may be the worlds first fat loss chocolate.

Ingredients are:
1/3 cup of coconut oil
1/3 cup of organic cocoa powder
2 eggs, separated
Stevia (to your own taste)
Desiccated coconut

In a mixing bowl, whisk egg whites until firm.
In a separate bowl, combine the coconut oil, cocoa powder & stevia. Blend until smooth, then add the egg yolks 1 at a time, stirring continuously.
Gently fold the egg whites into the chocolate mixture, in 2 batches.
Once combined, spoon into a small glass container (roughly 10cmX10cm), that has been lined with cling wrap.
Sprinkle with desiccated coconut, gently patting it into the chocolate with your fingers.
Refrigerate for 2 hours to set, then cut into bite size pieces!