Ingredients
The following ingredients have 4 Servings
- 1 cup dairy-free chocolate chips
- 14 oz container Nature's Charm Coconut Whipping Cream ((Refrigerted overnight)*)
- 1 tablespoon maca powder
- 2 cups semi-sweet chocolate chips
- 1 tablespoon coconut oil
Instruction
- Line a 9″ square baking pan with wax paper.
- In a medium bowl, heat chocolate chips in the microwave for about 1 minute. Leave it in the microwave and just cover it with a plate. Let it sit for 1 to 2 minutes. Then stir to combine the melted chocolate. Set aside to cool slightly.
- Remove the coconut whipping cream from the fridge. Pour contents into a mixing bowl and whip on high for 2 minutes. Use a spatula to scrape down the sides of the bowl. Whip again on high for another 2 to 3 minutes until light and fluffy.
- Next, add the slightly cooled, melted chocolate and maca powder (if using) beat until well combined and fluffy, 30 to 60 seconds more.
- Spread chocolate mixture evenly into the prepared pan. I use a spatula so I can get all the fluffy goodness into the pan.
- Place the chocolate mixture in your freezer for about 30 minutes. Remove the chocolate mixture from the pan and cut into squares and then return to the freezer for another 30 minutes.
