Coconut Oil Chocolates with Sea Salt

With Easter just around the corner it’s only fitting that I post a season appropriate recipe. Coconut oil is the superfood du jour right now and with good reason, the damn stuff has applications not just with food but it’s good for hair and skin too! If you’re unfamiliar with its amazing properties this blog by Lucy Bee is a good place to start!  My friend (and name twin) Emily P hit me up with this recipe and it is so freaking simple you’d be a fool not to give it a whirl! All credit goes to her – I just tweaked it slightly!

Ingredients

Makes approx 42 squares – approx 30 calories per square 

  • 100g Coconut oil (Virgin raw pressed is best, but it’ll work just as well with a refined one)
  • 80g Unsweetened Cocoa Powder (sifted)
  • 50g Honey (or other liquid sweetner such as agave syrup)
  • Sea Salt (I use black salt on mine)
  • Square 8″ tin lined with baking parchment

Melt the coconut oil and honey together in a bowl over over a pan of boiling water and stir gently until combined.

Add in all the cocoa powder and whisk together until smooth.

Pour into your lined tray and move gently to make sure it is evenly spread out.

Wait a few minutes for it to cool and then sprinkle on the salt. Place in the fridge (or freezer if you’re impatient) for a few hours until it sets. Cut up into squares and then enjoy!

It is best to keep the chocolates in the fridge so they don’t all melt!

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