Step-by-Step Instructions

Melt the Coconut Oil

• Start by gently melting your coconut oil. You can do this using a double boiler on the stove or microwave it in short 20-second bursts. Just be careful not to overheat it. Once melted, set it aside.

Mix the Cocoa Powder and Sweetener

• In a medium-sized bowl, sift in the unsweetened cocoa powder to avoid clumps. Add in your maple syrup (or agave nectar) and stir well. The mixture will look thick at first, but don’t worry—it’s supposed to be!

Add the Melted Coconut Oil

• Slowly pour the melted coconut oil into the cocoa mixture while stirring continuously. Keep mixing until the chocolate becomes smooth and silky. If it feels too thick, you can add a splash more coconut oil to achieve your desired consistency.

Stir in Vanilla and Salt

• Add the vanilla extract and a pinch of sea salt. The salt will help bring out the chocolate’s deep, rich flavor, so don’t skip this step! Stir everything together until it’s well combined.

Customize with Add-ins (Optional)

• Here’s where you can get creative! Add chopped nuts, dried fruit, or spices like cinnamon or chili powder. This is your chance to experiment and make the chocolate your own. Stir the mix to evenly distribute the add-ins.

Pour into Molds or Tray

• Pour the melted chocolate mixture into a silicone mold or a parchment-lined tray. Use a spatula to spread it evenly. If you’re using a tray, you can also sprinkle extra toppings on top for a little extra crunch or flavor.

Let It Set

• Place the chocolate in the fridge for about 1-2 hours or until it’s fully set and firm to the touch. If you’re in a hurry, pop it in the freezer for 30 minutes, but make sure not to freeze it completely—this could alter the texture.

Break into Pieces and Enjoy

• Once the chocolate is firm, break it into pieces or pop it out of the molds. Now it’s ready to enjoy!