John Myers
Ingredients for 1 servings:
- 60 g coconut oil
- 55 g baking cocoa
- 1 tbsp maple syrup
- ½ tsp, smothered cinnamon
- 1 vanilla pod(s)
Instructions
Working time approx. 10 minutes; Rest time approx. 1 hour; Total time approx. 1 hour 10 minutes
without sugar
Gently heat the coconut oil until it becomes liquid. Then add the cocoa powder, cinnamon, and vanilla bean seeds and mix until smooth. Finally, add the maple syrup or other sweetener, e.g., liquid sweetener, stevia, or honey, if desired. Mix well again and season to taste, adding more maple syrup if desired. Finally, pour the still-liquid chocolate into a mold and refrigerate. You can be creative with the mold and use either a chocolate mold, a baking sheet lined with baking paper, or a cookie tin lid lined with cling film—or whatever else you can think of. The time in the refrigerator varies depending on the thickness of the chocolate layer, from 30 minutes to 2 hours. Of course, you can decorate the chocolate with nuts or dried fruit if desired.
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