Ingredients (15 pieces):
- 3 Tbsp raw cacao powder
- 1/3
cup coconut milk - 100 gr or 3 1/2 oz coconut flakes
- 1 Tbsp carob powder
- 2/3 cup cacao butter, chopped
- 2 Tbsp coconut oil
- 1/4 tsp vanilla extract
- 1/2 tsp of liquid stevia (optional)
- pinch of sea salt
Instructions:
Grease a mini muffin pan or chocolate mold tray.
Combine the cacao powder, carob powder, cacao butter, coconut oil, vanilla and stevia in a heatproof bowl and place over a saucepan of simmering water.
Make sure the bowl doesn’t touch the water. Stir with a metal spoon until smooth and the butters are just melted.
Remove from the heat and stir in the coconut mil. Allow to cool to lukewarm, then stir in the salt and coconut flakes.
Spoon the mixture into the prepared muffin pan and refrigerate for 1 hour until firm.
Remove and store in an airtight container in the fridge
BONUS:
You can add a couple of drops of food-grade essential oils like orange or spearmint.
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