Coconut oil chocolate, mmmmm

• Serves: Depends how many pieces you like to eat...
• Prep Time: 10 minutes
• Total Time: 15 minutes

Ingredients

• 2 cups of virgin coconut oil
• Up to 1/2 cup liquid honey or maple syrup
• 5 tablespoons of organic cocoa powder
• 1/2 cup of unsweetened coconut shreds or chopped almonds

Instructions

Measure your coconut oil (roughly, precise measurements not needed) into a bowl.
Now, the easiest way to make this chocolate is with your coconut oil firm but not hard. If it's hard it will be rather difficult to mash. If it's liquid, you will need to spread your end result fairly thin while it sets, because it will have a tendency to separate. So, I like making this with firm coconut oil because then I can spread it thickly in the tin. Mmmm.....

Add in your honey or maple syrup.

Add in your cocoa powder. If you like a deeper chocolatey taste, experiment with adding more cocoa powder.

Add your coconut and/or chopped almonds. Or both. Or neither.

Mash it all together with a fork, making sure you don't leave any big lumps of coconut oil unmixed.

Spread it in a lined tin. An 8 or 9 inch square tin/20 or 22 cm square tin works well. You can line the base and sides with baking paper or use a thin, flexible silicone liner. If your chocolate mix is thick enough, merely spreading it on a lined tray will suffice.

Place in the refrigerator for 1 hour to harden. I actually place mine in the freezer to harden, it works quickly although it does tend to shatter if you try to cut it while frozen.

Store in the fridge or freezer.