Ingredients for approx. 40 pieces
60 g extra virgin coconut oil
120 g coconut butter
50 g cocoa powder
2-3 tsp coconut flower nectar
A little sea or rock salt
Preparation:
Melt the coconut oil and coconut butter in a bowl in a warm water bath (approx. 50°C). Add the cocoa powder, coconut flower nectar and salt and mix well until a smooth mass is formed. Leave the chocolate mixture to cool for 15 minutes at room temperature and pour into the silicone moulds. Place in the fridge for two hours, then take out and store in an airtight container. The chocolates will keep for at least 2 weeks.
