Homemade dark chocolate
no expensive cocoa butter required, no emulsifiers, no soy, no dairy
Prep Time: 10 Mins
Total Time: 20 Mins
Servings: 10 Fritters
Warm the double boiler, with 3cm of water in the pot to a simmer
Add the coconut oil and melt
Just measure and add the vanilla essence and maple syrup and a pinch of salt
Sift in cocoa powder and chopped nuts
Pour chocolate into silicone molds
Add anything extra nuts, dried fruit then freeze for 2 hours
Ingredients
- 1 cup cocoa powder
- 1/2 cup coconut oil, melted
- 4 tbsp maple syrup
- 2 tsp vanilla essence
- pinch of salt
- 1/2 cup chopped nuts (optional)
Instructions
- Measure and melt the coconut oil in a medium bowl, over a double boiler to keep warm
- Add the vanilla essence and salt to melted coconut oil
- Measure and Sift the cocoa powder to the wet ingredients
- Mix well combining all ingredients until smooth flowing texture
- Add nuts at this stage or anything you would like, dried fruit ect
- Pour the mixture into silicon chocolate bar molds, or even spread on non bleached baking paper on a rimmed baking tray.
- Place in the freezer for a couple of hours until the chocolate has set.
- After much patience around 2 hours waiting, remove from the freezer and cut into small pieces.
- Eat immediately, or store in a glass lidded container in the freezer. Ready for the inevitable chocolate cravings.
Note
This mix is rich and chocolatey and not very sweet, add more maple syrup according to your taste buds.
Best stored in a sealed glass container in the freezer, as this recipe melts quickly with having no cocoa butter added.
Thanks for visiting
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Jules xxx
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