Schokolade mit Kokosöl
Ingredients for about 40 pieces:
100 g coconut oil
120 g coconut butter
50 g cocoa powder
2 - 3 tsp coconut blossom nectar
a dash of sea salt or rock salt
Melt coconut oil and coconut butter in a bowl in a hot water bath (approx. 50°C). When the butter and oil have dissolved, add cocoa powder and mix well with a whisk for about 5 minutes. Add the coconut blossom nectar and salt and mix well again. Allow the chocolate mixture to cool at room temperature for 10 minutes, then pour into the silicone moulds. After 2 hours in the refrigerator the chocolate is ready to enjoy.
Tips: The chocolate pieces should be kept in the refrigerator in a Tupperware container. Almonds, hazelnuts or coconut chips can also be used as fillings. Shelf life up to 2 weeks.