IndigoBlue Chocolate Recipe – Galley Recipes
This simple homemade chocolate recipe was originally shared with the Lovesail community by one of our members, IndigoBlue. It’s an easy, no-bake treat that’s ideal to make on board, withingredients that store well and require very little preparation. Whether you’re looking for a handy snack while sailing or something to keep you going on a night watch, it’s a recipe that’s proved popular with members over the years. In IndigoBlue’s own words:
My regime is 4 to 5 ice cube sized chocs a day – keeps the energy levels up and the brain in gear.
There are a great many health benefits in these ingredients. Coconut oil is extracted from the flesh of mature coconuts and has a naturally long shelf life, making it a practical ingredient to keep on board. It remains solid at cooler temperatures and gives these chocolates their firm texture. Although coconut oil contains saturated fat and can provide a quick source of energy, current nutritional advice recommends enjoying it as part of a balanced diet.
Cocoa powder contains naturally occurring compounds called polyphenols, which have antioxidant properties. Research suggests these compounds may contribute to heart health as part of a balanced diet, although the overall health effects depend on the wider diet and lifestyle.
All nuts and seeds are good for you and are good sources of protein, healthy fats, fibres, vitamins and minerals. Nuts and seeds provide protein, healthy unsaturated fats, fibre, vitamins and minerals. They can be a satisfying snack and form part of a healthy, balanced diet.
All of the ingredients store well on board, making this a practical recipe for longer cruises. The finished chocolates are quick and easy to prepare, making them a convenient snack when you need an energy boost during a passage or on night watch.
Ingredients
2 tablespoons 100% pure coconut oil (it is called oil but is solid at room temperature – I prefer the organic good quality one).
Cocoa powder to taste – I prefer the organic good quality one.
Sweetener if you wish (I use a spoonful of honey – but not too much otherwise it settles out)
Nuts/seeds/raisins of your choice.
Equipment
One saucepan and one heatproof jar or container that can be placed in hot water. Ice cube tray or similar to pour the mixture into for setting.
Method
- Place the jar or heatproof container into some hot (almost boiling) water. I use a small 250 ml jar.
- Put in the coconut oil – this is solid at room temperature. A few tablespoons – depends on how much chocolate you wish to make. The coconut will slowly liquify.
- Add sweetener if required – good honey will dissolve.
- Add in the cocoa powder – you can gauge the amount to suit your taste – more makes it a much stronger/bitter chocolate.
- Mix it all up – I screw the lid on the jar and give it a good shake.
- Take your ice cube tray or similar container and put in the nuts, seeds, raisins or anything else that takes your fancy.
- Pour in the mix. I use ice cube trays because they make a nice mouth-sized piece of chocolate (The pop-out silicone ice cube trays are brilliant.) but you could make a slab if you want. Pop it in the fridge – it sets quite quickly.
Eat and be happy and healthy! I made some recently with an almond and a properly dried grape together and some others with a cherry (minus the stone!). Pretty yummy if I do say so myself.
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