Serve this chocolate with coffee or as part of a dessert. Crew will just eat it randomly!! Breakfast, lunch or dinner lol!
1 cup coconut oil
1/2 cup honey
1/2 cup nut butter, peanut butter, almond or cashew
1/2 cup cocoa powder (good quality)
A pinch of salt (Himalayan)
Melt oil, honey, butter don't leave this unattended as coconut oil has a low flash point and melt over a slow heat. Add in cocoa and salt.
Pour into lined with baking paper square tin.
Freeze 1 -2 hours
Cut into squares or triangles.
I leave it in the freeze just before serving especially in the tropics as coconut oil melts easily.
I like to infuse this chocolate with mint essence, soaked rum raisin, chopped nuts and crushed praline.
This recipe is
Refined sugar free