Many homemade chocolates include coconut oil and this doesn’t , so it’s great for those with coconut sensitivity. Smooth and delicious with a wonderful mouthfeel!
1 cup (224g) cacao butter (it comes in chunks so I highly recommend using a digital scale)
1 cup (100g) cacao or cocoa powder
2 - 3 Tablespoons pure maple syrup or honey (or use stevia) to taste
1 teaspoon vanilla extract
1/8 teaspoon sea salt
Optional - 1/2 teaspoon of peppermint or orange extract, handful of chopped nuts, seeds or dried fruits.
Melt cacao butter slowly over a double boiler. Whisk in cacao or cocoa powder, sweetener, vanilla and salt until smooth and glossy.
Pour onto a cookie sheet or baking pan and place in the freezer for ~15 minutes until set. Break into pieces and store in the refrigerator.