It’s raw, vegan, dairy free, nut free, gluten free, sugar free, and so very versatile to accommodate different flavor cravings. These rich, smooth, melt-in-your-mouth chocolates are super quick to make, with only 3 basic ingredients! (Pictured above are the dark chocolate squares with rice crispy cereal mixed in.)
ELEMENTS:
One cup EXTRA VIRGIN COCONUT OIL
One cup UNSWEETENED COCOA POWDER
One-half to a full cup of RAW HONEY, depending on how bitter/sweet you want it
Optional Add-In Ideas:
Splash of PURE VANILLA EXTRACT
Pinch of fine SEA SALT to stir in, or a pinch of finishing salt (such as FLEUR DE SEL FLAKES) to sprinkle on top.
Pinch of ground GROUND CAYENNE to stir in, if you like it spicy
Pinch of ground CINNAMON, if you like Mexican hot chocolate
Crushed PEPPERMINT CANDY CANES, for a seasonal minty crunch
Any other flavored oils, such as raspberry, orange, mint, etc.
One cup of RICE CRISPY CEREAL to stir in for an added crunch
Extra COCOA POWDER or UNSWEETENED SHREDDED COCONUT for dusting or rolling the chocolate in.
APPLICATION:
Line a flat pan, cookie sheet, or plate with parchment paper. Beat together the first three main ingredients, plus whatever add-ins you want. Make sure you mix it thoroughly.
To make chocolate squares, pour the mixture out onto the parchment and spread it out with a rubber spatula, as thin or thick as you like. If using add-ins that are sprinkled on top, now is the time to do it.
Place in the refrigerator until the chocolate is firm. Using a clean, sharp knife, cut into squares. Store in the fridge or freezer in an airtight container until ready to eat.
Tips:
To make chocolate truffles, put the chocolate mixture in the fridge right after you mix it thoroughly, just until it is firm enough to handle. Working quickly, as coconut oil easily heats up in your hands, scoop and roll chocolate into small balls. (If the chocolate mixture gets too sticky, place it back in the fridge to firm back up.) If desired, roll the balls quickly in some cocoa powder or unsweetened coconut flakes, touching them as little as possible, before placing them on the parchment lined place. Refrigerate until firm and ready to serve.
