Gluten-free, Grain-free, Dairy-free, Soy-free, Egg-free, Sugar-free,
Vegan, GAPS-Friendly, SCD-Friendly, Paleo, Raw
Left image has coconut flakes. Right image has walnuts added.
Ingredients:
1 C Coconut Oil (softened)
1 C Raw Cacoa Powder
1/8-1/4 C Raw Honey (or liquid Stevia to taste-Start with 10 drops and add drop by drop until you get desired taste)
1 tsp Vanilla powder (or non-alcoholic liquid)
Dash of Salt
Optional Add ins:
1/4 C Coconut flakes/shreds
1/4 C Walnuts, pecans, or other favorite nut
Fresh Berries
Fresh coconut cream on top (after they've cooled and hardened)
Goji berries
Edible Flowers
Pumpkin, Sunflower, or Sesame Seeds
Essential Oils: Cinnamon, Clove, Lavender, Wild Orange, Cilantro and Lime, etc
Chilies or cayenne pepper to desired heat
Raw Cocoa Nibs for an extra chocolate kick
Directions:
In a medium sized bowl, add the cacoa, vanilla powder, and salt together. Then, add the honey and any desired add-ins. Mix well. If you are using stevia, start by mixing 10 drops in with the coconut oil. Then add to the chocolate mixture, stirring by hand. Mix well. (You may need to add 1/8-1/4 C more coconut oil if you are strickly sugar-free. Mix just enough oil to get the chocolate mixed well and moist.) Scoop the mixture into your choice of molds (or scoop into a small 8 x 8" baking dish lined with parchment paper and score into 24 pieces with a knife before cooling.) Place in the freezer for about 15 min. Pop out of the mold (or cut into cubes if using a dish) and store in an air-tight container in the fridge. When you're ready to enjoy, let them sit out for 5-10 min and they are melt-in-your-mouth perfect! This recipe makes just over 24 chocolate hearts in less than 20 min!
