Ingredients

The following ingredients have 1 Servings
  • 1 cup (150g) unrefined coconut sugar (powdered (recipe below))
  • 1/3 cup + 1 tablespoon (40g) raw cacao powder
  • 2 tablespoons water
  • 2 tablespoons vanilla extract
  • pinch fine himalayan salt
  • pinch ground coffee (optional)
  • 1 1/2 cups (205g) unrefined coconut sugar
  • 1 tablespoon (8g) arrowroot flour

Instruction

  • Begin by making the powdered sugar. In a blender or food processor, blend the coconut sugar and arrowroot for a few seconds. Using a fine mash strainer, sift the sugar into a bowl and reserve.
  • To make the sprinkles, mix together in a medium bowl 150g (which is about 1 cup) of the powdered sugar, cacao powder, water, vanilla, salt, and coffee. Mix everything with a spoon until everything is combined and you have a smooth chocolate mixture.
  • Line about 4 cookie sheets with parchment paper.
  • Pour the chocolate mixture into a ziplock bag or pastry bag. Cut a small hole on one end of the bag and begin piping long and thin strips of chocolate onto the parchment paper (see photo below). If you use a pastry bag, use a small piping tip, number 3 or 4.
  • Allow chocolate to dry at room temperature in a cool, dry place for 24 to 48 hours. After the chocolate is set, cut into small pieces.
  • Store in an airtight container at room temperature.