ALMOND CHOCOLATE BARS

Once my symptoms disappeared, I reintroduced cocoa powder and 100% chocolate into my diet. I was so happy to have chocolate back in my life that I started experimenting with new recipes for cookies, cakes, and my own homemade honey-sweetened chocolate. These chocolate bars are just like the dark chocolate I used to love. You can add your favorite nuts to make it crunchy and super yummy!

INGREDIENTS
1 cup chocolate chips from 100% chocolate
1/3 cup homemade caramel (see recipe below)
1/2 tsp vanilla extract
1/2 cup raw almonds

tools:
silicone molds

INSTRUCTIONS
In a double boiler, carefully melt the caramel and chocolate, stirring occasionally until fully melted (careful to not overheat chocolate!). Stir in the vanilla extract. Add the chocolate mixture to the silicone chocolate mold and add the almonds so they are just covered with chocolate. Store in a cool dry place until they have fully hardened. Remove from the silicone molds and place in a sealable container. Keep refrigerated for storage.

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HOMEMADE CARAMEL

INGREDIENTS
1 cup honey
1 cup homemade homemade heavy whipping cream (see recipe below) or coconut milk (I use Native Forest Organic Coconut Milk Simple)

INSTRUCTIONS
In a medium saucepan, bring honey to a boil, stirring occasionally. Turn down the heat and let cook for about 8 minutes until honey turns a darker amber color. Add the heavy whipping cream or coconut milk and keep boiling until mixture thickens, about 10 to 15 more minutes. Let cool. Keep refrigerated.

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FERMENTED HEAVY WHIPPING CREAM

INGREDIENTS
2 pints organic heavy whipping cream
4 tbsp SCD legal yoghurt or yoghurt starter

note: For strict SCD, it is recommended to avoid yoghurt starter containing bifidus.

Tools:
Yoghurt maker with small jars or
Yoghurt maker with large container

INSTRUCTIONS
In a medium saucepan, heat the heavy whipping cream at high heat until bubbles emerge on the edges of the pot. Turn off heat, place the lid on the pot, and let cool to room temperature (64-77° F / 20-25° C).

WARNING: If the cream is warmer than this temperature, it will kill the beneficial bacteria from the yoghurt.

In a small bowl, add yoghurt starter and a half cup of the cooled heavy whipping cream and mix well.

Add the mixture to the pot with the heavy whipping cream and stir well.

Add the mixture to your yoghurt maker according to the instructions. Ferment for at least 24 hours. Refrigerate for at least for two hours before using. Keep refrigerated.

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