This recipe is so very simple and works best with a silicone mold of some sort so that you can easily “pop-out” the chocolate when done. You can also use a small bread pan lined with wax paper. The consistency will not be one of an actual chocolate bar per say, (there are no additives to keep the coconut oil  from melting in temperatures slightly above normal) so you may want to keep it refrigerated to be safe.

1 cup cocoa (better the quality, better the taste!)

1/2 cup coconut oil, melted

1/3 cup date syrup

dash of sea salt

Mix together until all signs of cocoa powder are gone and mixture is nice and smooth. Pour immediately into prepared pan. Transfer to refrigerator to set.

Enjoy!

 

Tags: coconut oil, coconut oil chocolate, sugar-free chocolate
posted on January 18th, 2012