Coconut Oil Chocolate

Coconut Oil Chocolate

Ingredients:

• 13g coconut oil(about 1 tablespoon)
• 12g cocoa powder(about 2 tablespoons)
• 19g agave nectar(a scant tablespoon)
• (Optional) Dash of vanilla

Coconut Oil Chocolate

If your coconut oil is kept in a cold location, you might want to bring up the temperature so it’s more malleable. In a small container, combine first the coconut oil and agave nectar until uniform and smooth. Slowly add in the cocoa powder a couple teaspoons at a time, and the vanilla as well if using. Once everything is blended, scoop out onto a piece of wax or parchment paper.  Fold 2 of the sides over and press into a “bar” shape. Put in the fridge to harden for at least 10 minutes.

Notes:

• While this can be made any number of ways, the nuance is in the ratios of ingredients down to the grams, which is why a food scale is recommended, though not entirely necessary.
• Like more bitter chocolate? Use a scant bit more cocoa(+1g) and less agave(-1g). Or try using less cocoa(-2g) and more coconut oil(+1g) for something sweeter. Play around! That’s the fun of personalizing chocolate.
• Try adding flavors by using flavored agave nectars, powdered fruit, or seeds and nuts.
• Unrefined coconut oil will impart a more prominent coconut flavor as well as bring slightly better nutrition, though either will work out just fine.