Ingredients
- 1-cup coconut oil
- 3/4 cup cocoa powder
- 1/4 cup rapadura (sucanat) “Wholesome” or “Rapunzel” brand
- 3/4 cup coconut sugar
- 1 tbsp vanilla extract
- Fleur de Sel for sprinkling
Preparation
Step 1
Put oil, cocoa and sugars in a glass bowl set in simmering water, stirring until smooth.
Remove from heat and add vanilla.
Pour into a buttered parchment paper lined container (the parchment should come up the sides or the chocolate will run underneath). Put in fridge to harden. I try to catch it after it has set but not completely hardened and sprinkle it with the fleur de sel. If you sprinkle too soon the salt will melt into the chocolate. Or you can just sprinkle after you have cut it.
When it has completely set put it in the freezer, it makes it easier to cut.
When frozen remove from the container and parchment. Use the point of a knife to break it into shards.
It’s best kept in the freezer in an airtight container.