Coconut Oil Chocolate Bar Recipe
This recipe is dairy free, gluten free, soy free, palm oil free and cane sugar free!
As the melted coconut oil cools, it becomes solid and the chocolate becomes crisp. Keep refridgerated and only remove when you're ready to munch.
Ingredients
- 2/3 cup cacao powder *
- 2/3 cup coconut oil
- 1/3 cup maple syrup or coconut sugar
- 1/2 teaspoon vanilla extract
- Pinch of Murrary River salt flakes
* Alternatively, instead of using cacao powder and sugar, use a pre-mix drinking chocolate with at least 40% cacao.
Plus, your choice of toppings!
Method- Heat coconut oil in a small saucepan over low heat.
- Once it melts add the remaining ingredients.
- Stir and pour mix over a parchment baking paper lined baking tray.
- Place tray in refrigerator for 2 to 4 hours, or until it is set.
- Once the chocolate hardens, break it up into pieces.
- Store in an airtight container in the refrigerator.
Toppings
At the end of step 3, after you have poured the mix on the tray, you could add some extra bits and pieces on top to take your coconut oil chocolate to the next level.
- Dried fruit and nuts, especially dried strawberries!
- Sprinkle of Fruit powders
- Frozen berries
- Coconut flakes
- Chilli flakes and Murray River salt flakes
- Swirl some vegan hazelnut butter
- Freshly popped plain popcorn
- Hemp seeds
The Mindful Foods range has some great options for toppings from Stardust nutrient fruit powders to nuts and crunchies.
You could also use ice cube trays or moulds to create special shapes.
If you're not ready to make your own vegan chocolates, we recommend trying our vegan chocolate bars from brands like Pana, Bennetto and Loving Earth.
MORE READING
Our favourite gluten free and dairy free chocolates
How we save $3,000 a year making coffee at home
For an awesome range of vegan chocolate visit Biome online and our stores.
