During a splurge (vacation meal) at my mother's 80th birthday party, a discussion came up as we ate chocolate ganache with our dessert.  My sister-in-love, Sally, told us how easy it is to make ganache.  Right, Sally, easy for you!  Sally makes her own truffles and throws them out if they present with the least imperfection.  Anyway, Sally said you just heat heavy cream until it's hot, and then add your chocolate and stir until it melts.  The ganache is then warm and ready to be served over ice cream or another dessert or to be eaten by the spoonful.  I've experimented since then with my own homemade Advanced Plan chocolate from Maximized Living's Nutrition book.  It was good with organic whipping cream, but I like it even better with coconut milk.  I now add generous portions of organic unsweetened shredded coconut and raw nuts.  I then pour it in a pan and let it set in the refrigerator to be sliced later.  The result is a nutritious guilt-free, sugar free chocolaty splurge.  Sally was right.  It's easy.

Dr Janet's Chocolate

¾ Cup coconut oil

2 tsp. almond extract

1 tsp. Stevia

¼ C Swerve or Xylitol

¾ C cocoa powder

¾ C full fat coconut milk

½ - 1 C unsweetened coconut shreds

½ - 1 C any combination of raw, unsalted nuts

Extra coconut oil for coating pan

Prepare an 8 x 8 pan by coating with coconut oil.  Melt the coconut oil in a small saucepan on low heat.  Stir in the almond extract, stevia, xylitol and cocoa powder until smooth.  Turn off the heat.  Taste and add more stevia or xylitol to taste.  The mixture will be the consistency of liquid chocolate.

In a separate small saucepan, heat the coconut milk until hot (not boiling).  Turn off the heat and pour the chocolate mixture into the coconut milk slowly while stirring.  The mixture will become thick like pudding.  Add the coconut shreds and nuts right away and stir to coat with the chocolate mixture.  Pour into the prepared pan, cover and refrigerate for several hours.  When ready to serve, cut into pieces and enjoy!