1c coconut oil
1/3c raw cacao powder
1-2tbs rice malt syrup
2 pinches sea salt
I use the tupperware ice block containers as they have the button that lets you easily push the chocolate out once it’s ready.
Lightly spray the chocolate mould with oil, or line a tray with baking paper.
Melt the coconut oil in the microwave. Gently stir in the cacao powder, syrup and salt until well combined.
Add in additional flavours if you like, such as goji berries, shredded coconut, nuts, seeds.
Pour into mould or tray and refrigerate until set. Store in fridge.
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Recipe #3 2015
This chocolate is made with the health benefits of coconut oil and raw cacao. It is sweatened with rice malt syrup which is far less processed than white sugar.
Makes about 10 pieces
Recipe from Sarah Wilson, I Quit Sugar For Life