This is an easy-to-make chocolate.
No refined sugar.
Plenty of delicious!
4 cups shredded UNsweetened coconut
2 Tbsp cocoa/cacao powder
2 Tbsp carob powder
Vanilla extract (the real thing)
Cinnamon + cayenne powders
Coconut flakes will ‘melt’ after a few minutes of blending. It does help to use a Vitamix (faster process) but a standard blender will work as well. The coconut is light and will keep working its way up the sides of the container; you need to keep pushing it down.
Once it is liquified, add melted cocoa butter, vanilla and powders.
Cocoa butter: the volume you use depends upon how ‘coconut-y’ you want the chocolate to taste. I prefer more of a chocolate experience vs. macaroon… so I include cocoa butter in this recipe. However, it is not required. Melt the cocoa butter in a double boiler (I simply immerse a glass measuring cup in a small pot of water on stove ‘low’).
Cinnamon + cayenne is my favourite combo.
Christmas is a good time to use organic peppermint flavour instead.
Pour in to a springform pan. I line it with parchment paper, to make cutting and clean-up easier (have been using same piece for chocolate past several months… reduce/reuse/recycle!)
For thin chocolate, use a larger pan. I like thicker chunks, so I use the smaller pan.
For individual chocolates, use silicone candy/chocolate molds.
Put in fridge to solidify. After ~10minutes, sprinkle top with coarse salt. I recommend Himalayan (pink) or Celtic (grey). This is a good time to also add other superfood boosters, like goji berries, cacao nibs, berries, pumpkin seeds, etc.
Once solid (couple of hours) remove from spring-form pan and cut with strong knife.
Store in refrigerator.