Ingredients
The following ingredients have 4 Servings
- 100 g coconut oil
- 5-6 tbs cocoa powder
- 2 tbs maple syrup
- 2 tsp vanilla essence
- 1 tbs chopped raisins
- 1 tbs chopped cashew nuts
Instruction
- Start by putting two silicone moulds onto a small oven tray - this makes them easier to carry when full of liquid chocolate! I used an Easter egg shaped mould and a half sphere shaped one, but you could use any shape at all, or even an ice cube tray.
- Measure out the coconut oil and drop into a heat-proof jug. Pop into the microwave and heat at short 10-15 second intervals, stirring in between, until the oil has completely melted and is clear.
- Add the cocoa powder, maple syrup and vanilla essence. Quickly stir until fully combined and smooth. If using extras, add them in at this point. I used chopped raisins and chopped cashew nuts which added a little extra pop of sweetness, but you could use any dried fruit or nuts or leave them out altogether if you'd prefer the chocolate to be plain.
- Quickly pour the chocolate into your silicone moulds, using a spoon to make sure that the nuts and fruit are evenly distributed if necessary. If the chocolate sets before you have finished, pop the jug back into the microwave and heat gently until melted again.
- Place the silicone moulds full of chocolate into the fridge or freezer until set, which should only take around 10 minutes or so.
- Store in the fridge until ready to eat - after a while in a warm room this chocolate will melt and get quite soft.
