Want to become your own master chocolatier? Unleash the wild Willy Wonka child on the inside? But only have five minutes?

Problem solved. This is chocolate that will take you longer to eat it than to make it. 

I pretty much always feel like chocolate and will find any excuse to eat it. Am I happy? Dark chocolate makes the moment sweeter. Am I sad? Chocolate! (not healthy, or mindful, I know, but—chocolate.) Have I had my magnesium today? Chocolate tastes better than that twenty dollar Natural Vitality supplement from Whole Foods anyway. Do I not feel sexy enough? Chocolate will make me feel sexier—it’s an aphrodisiac, right? Did I go through a break up with the cute Starbucks barista?

Definitely in need of chocolate, and a new local coffee-shop. Now.

This chocolate is free of refined sugar, low calorie (around 160-200 calories a serving, depending on how you make it), and you also get all the amazing, awe-inspiring, shocking benefits of coconut oil.

Ingredients:

3 Tbsp Raw Cocao or Cocoa Powder

1 Tbsp Coconut Oil

a little less than 1/4 cup water

1 tsp honey or agave (a packet of stevia might work as well)

Place 2 tbsp of the Cocao or Cocoa Powder in a mug with the coconut oil and the water. Microwave for 25-30 seconds. Take out of the microwave, mix in the remaining cocoa powder and sweetener of choice.

If you want the chocolate to be richer and drier, add more cocoa. If you want it sweeter, add more honey. If you want it to have a smoother texture, add more oil.

Eat warm—licking off the spoon and letting chocolate run down your fingertips in giddy delight.

Or let cool and chip away at it delicately. Savor.

Also, if you’ve got an extra minute (and let’s face it, you’re eating chocolate—you have an extra minute), be creative! Add in cinnamon, coconut, chili powder, salt, cacao nibs, nuts—you’ve just got your golden ticket to meet your five-minute inner Willy Wonka, Charlie.

Just maybe not your next boyfriend.

Love elephant and want to go steady?

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 Editorial Assistant: Lizzie Kramer / Editor: Catherine Monkman

Photo: Courtesy of Ghazal Khan and Peter Kennett