Homemade chocolate is ridicoiulsy easy and takes literally less than 5 minutes to whip together. These little coconut roughs are perfect bite sized sweet snacks after meals or dessert, and taste delicious!
You will need to keep these in either the fridge or freezer as the coconut oil melts if left out in room temperature. The quantities listed below are more of a guide to follow initially, and after a few times you will get to know how sweet (syrup) or chocolaty (cacao) you like it and make adjustments yourself.
1/4 cup coconut oil
2 tbsp. cacao powder
Handful of shredded coconut
1 tsp. – 1 tbsp. rice malt syrup
Mini cupcake patties or a chocolate mould
*you can even add in your own alternatives like chopped almonds, raspberries or cacao nibs.
– Combine all ingredients (except the shredded coconut) into a small bowl and stir until mixture is smooth and evenly combined. Depending on the temperature of the coconut oil, you might need to warm it up slightly first before combining it with the remainder of the ingredients.
– Spoon mixture into the cupcake patties and keep in the fridge or freezer.