Ingredients
- 1/4 C virgin coconut oil
- 1/4 C unsweetened cocoa powder
- 2–3 T honey
- Pinch of coarse sea salt
Optional Add Ins
- Coarsely chopped almonds
- Raisins
- Dates
Instructions
- Place the coconut oil in a medium microwave-safe bowl.
- Microwave for 20-30 seconds to melt and warm it.
- Sift the cocoa powder into the melted coconut oil. Use a small rubber spatula to combine.
- Mix in the honey, mixing quickly and continuously.
- Mix in the salt and any optional add ins.
- Spoon the mixture into a candy silicone mold. These molds are flimsy, so it's a good idea to place the mold on a tray or pan that fits in your freezer.
- Freeze the mixture for 20–30 minutes until completely set.
- Gently release the chocolate pieces from the mold.
- Enjoy immediately or refrigerate overnight for improved texture.
- You can keep the leftovers in an airtight container in the fridge for up to a week.
Cooking Method