(Adapted from Chocolate Recipe From Elanaspantry.com)
1/3 cup coconut oil
1/3 cup cacao powder (Dagoba is a good organic brand)
Pure maple syrup to taste, (I use 4 tsp)
Melt cacao and coconut oil in pan, stir in maple syrup. It will melt fast, do not let it boil or burn, just melt completely, it will affect the taste. I use a mini whisk to mix it all and get it smooth.
- Let cool and pour over fruit, dip fruit in chocolate and refrigerate.
- Pour chocolate in mold and refrigerate for chocolate bars!
- Add coconut, nuts, dried fruit, or whatever you like.
- Reese cups – these are amazing! Use a mini muffin pan. You can use mini muffin paper liners, so they look just like Reese cups, but you don’t have to. Add 1 tsp melted chocolate into each mini muffin paper or space, freeze until solid. Take out and add peanut butter to each cup, about ½ tsp does it, top it with another teaspoon of melted chocolate and then freeze until soid, usually 10 – 15 minutes. Store in freezer or fridge. Keep these handy for sweet tooth attacks!
- Slice bananas, make banana sandwiches with peanut butter, cover with chocolate and freeze.
Chocolates are best kept in the freezer or fridge; coconut oil will separate or melt in room or warm temperatures.