Prep 10 minutes, plus 2+ hours to set
Makes 1 large bar
Who knew that making your own dairy-free (and refined cane sugar-free) chocolate was so easy? I based this recipe on some gorgeously delicious chocolate I was given by a friend in Hawaii. It actually had a subtle lavender flavour as well as coconut, which sounds odd but really blew my mind – it didn’t taste at all like potpourri, as you might expect it to! I’ve included lavender as an option to add here, but do understand that it’s not everyone’s cup of tea. Without it this chocolate is still beautiful and smooth as silk. You do need to keep it in the fridge, though, as it goes soft very quickly.
1/2 cup good quality cocoa or cacao powder, sifted
1/2 cup virgin coconut oil
5 tbsp maple syrup
1 tsp vanilla extract
1/4 cup desiccated coconut (optional)
1/4 tsp salt
1 lavender flower (optional, see tips for use)
First, get your mould ready. I use a medium-sized loaf tin or a similar sized plastic container and line it with baking paper – enough so that I can fold it up over the chocolate bar later. Or you can use chocolate moulds if you want to be all cool.
Place all the ingredients into a small saucepan over a low heat. Stir gently with a whisk until the mixture is melted and smooth.
Scrape into the prepared mould with a spatula and put straight into the fridge for a couple of hours. You can then either cut it into squares and keep in an airtight container, or just make grooves with a knife and break bits off when you feel like it (which will be often).
- If you like the flavour of lavender, and can find some in a local garden, it makes this chocolate taste extra special. Just pull the top flower bit apart into tiny little pieces and stir about 1/2 tsp of them through the chocolate, or sprinkle them on top before you refrigerate the bar.
- You could add a little orange zest for an orange-flavoured chocolate, or a few drops of food-quality peppermint oil for a minty taste.