I have found that over the course of the last year, as I'm working my way further and further from processed foods and eating more healthy food; my craving for sugary treats like cookies and cake has diminished quite a bit. What has taken longer to lose is an occasional, overwhelming desire for chocolate candy. What has kept that in check is the challenge of finding a chocolate candy that does not contain soy.
There are a few. One that I have found is made by Rapunzel. They make an Organic Dark Chocolate bar that is soy free. It does contain organic raw cane sugar, organic cocoa beans, organic cocoa butter, and organic vanilla. One square will usually satisfy me for a week or more. The last bar I purchased survived on my kitchen counter for well over 3 months before we finally finished it off with a glass of red wine.
Recently, however, my local source for all things healthy is a tiny health food store in Callao, VA that just recently opened. It's called The Health Nut. They now have a web site. It is run by a delightful couple who reclaimed their health by learning to eat healthy food. He is a master smoothie maker and they have a little smoothie bar set up at the back of the shop. It's a great place for me to pop in on my way home from work and pick up things I need for dinner. She will also order special things for me when I ask. She'll get a half dozen of whatever I ordered and, so far, has found there is a market for the odd things I have requested - like walnut oil.
Anyway, as part of their Grand Opening Ceremonies, they had some samples of dishes made from items available in their shop. One of those things was the most awesome, sugar free, organic chocolate fix I've tasted yet. She gave me permission to share the recipe here:
Chocolate Cherry Truffles
1 cup of dehydrated organic bing cherries
1 cup of crisy nuts (I used half pecans and half almonds)
2 tablespoons of good quality raw coconut oil (it should be solid at room temp)
4 tablespoons of Terr Amazon Organic Cocao Powder. Put 2 tablespoons aside for rolling later.
Put the cherries in your food processor. Give it a couple of pulses. Add the nuts. Give it a couple of more pulses. Add the coconut oil and 2 tablespoons of the cocoa powder. Hold the pulse button down for a bit and let it start to incorporate together. Scrap down the sides and pulse a little more until it forms into a ball (or blobs up on the sides like mine did). Put the whole mass in a small glass bowl -- you should have about 2 cups - cover and put in the refrigerator overnight.
The next day, put the last two tablespoons of cocoa powder on a plate. Break off little hunks of the cherry nut mixture and roll into small balls -- about marble sized. Roll the balls in the cocoa powder. I layered them in tupperware between sheets of waxed paper. Keep refrigerated. Eat as needed.
Even my husband, the sugar fiend, loved these and after eating just one told me I was going to have to make more.