Healthy, ridiculously simple, and delicious.
That is the beauty of this chocolate.
It is not a true chocolate as it is made with coconut oil instead of cocoa butter, but since I can get good quality coconut oil for less than 1/2 the price of good quality cocoa butter, I say they are perfect for a GAPS legal chocolate fix.
They deliciously hit the spot, without being either unhealthy or breaking the bank. I heartily appreciate it.
- 1/2 cup cocoa powder (this is my favorite baking cocoa but this time I used special dark as I can get that locally and was out)
- 1/2 cup coconut oil
- 1/4 cup honey (preferably raw and local)
- scrapings from 1 vanilla bean
- 1/8 – 1/4 teaspoon real salt (I used 1/4 t of salt, and it was definitely salty, which I loved, but I might use a touch less next time)
Melt all of the ingredients together over low heat.
Whisk, or blend, until smooth.
Pour onto a parchment paper topped plate or lined 9″ baking pan.
Refrigerate, or freeze, until firm.
Move the parchment paper to a cutting board and chop the chocolate.
Perfect for snacking, but make sure you keep them in the fridge as they melt easily.