Most people I know are sweet toothers. Not I. You can walk me into a dessert shop and I’ll ask, Where are the chips? Without hesitation I can go with skipping the cake, but don’t ever leave a family size bag of Doritos near me or I’ll eat it until I convert it into one of those 100 calorie packs. Salty and crunchy is where the party in my mouth is at.

TH is a sweet toother and he needs his fix. Every night. Those calories add up so TH turned to his health nazi co-worker for his chocolate recipe.

Healthy chocolate? You don’t say.

I made some yesterday. I haven’t tried it so I don’t know if it’s good. You’ll have to trust TH. I usually do.


2/3 cup coconut oil (click here to read the health benefits of coconut oil)

1/3 cup cocoa powder unsweetened

1/4 tsp vanilla extract

1/4 cup honey depending how sweet you want. We used slightly less.

1/4 teaspoon sea salt

** Lately, TH has been experimenting and adding peanut butter **

Heat coconut oil in pan over low heat until it melts. Add honey, cocoa powder sea salt and vanilla. Mix thoroughly with a whisk until combined and smooth.

Pour chocolate into icetrays and place in freezer for at least 15-30 minutes until solid. We placed ours into two of these small plastic containers with parchment paper for easy removal.

So easy and so not bad for you.


You know what else is pretty sweet?

Page 94 of Angeleno Magazine.

Vanessa De Vargas tweeted at me yesterday to let me know we were in a picture from an event we attended, along with Jordan Cappella and my friend Jenny. That’s us in the lower right corner. You know I had to run out and get me a 100 hard copies copy.

Happy Wednesday!