6 tablespoons Coconut Oil
8 tablespoons Unrefined Sugar (reduce to 6 tablespoons if using Carob powder)
4 tablespoons Cocoa Powder (increase to 6 tablespoons for Carob powder)
Chopped Brazil Nuts
Fresh Berries (or thawed frozen berries)
Finely chopped fresh Hot Pepper
Finely chopped fresh Mint Leaves
Orange or Lemon Zest
Grated fresh Ginger or chopped Crystallized Ginger
Swirl of nut butter
Grind the sugar in a coffee grinder until it is a fine powder.
Melt the coconut oil in a pot on low heat.
Stir in the sugar and cocoa/carob powder until it’s smooth.
If you’re using a flavouring, like hot peppers or orange zest, stir that in as well.
Line a pan with parchment paper and pour in the liquid chocolate.
If you’re using toppings, sprinkle them on top.
Put the pan in the refrigerator to set
which takes 20 to 30 minutes depending on its temperature.