RAW VEGAN BOUNTY BLISS
1 (13.5-ounce) can of organic coconut milk
(^1) / (^2) cup melted coconut oil
2 cups raw cacao powder
Pinch Himalayan salt
(^1) / (^2) cup unsweetened shredded coconut
8 tablespoons maple syrup
To make the coconut cream, place the can of coconut milk in the fridge overnight or
at least for a few hours. When you open the can, a thick layer of “cream” will have
gathered at the very top of the can, and the water will have sunk to the bottom. You
want to use all of this cream!
Mix coconut oil, cacao powder, Himalayan salt, 5 tablespoons of the maple syrup,
and the coconut cream in a bowl and stir until smooth. Pour half of the chocolate
mixture in a pan and put in the freezer for ten minutes. Meanwhile, mix shredded
coconut with the remaining maple syrup until it becomes a thick paste. Take the pan
out of the freezer and spread the coconut mixture on top. Pour the rest of the
chocolate mixture into the pan. Put the mixture back in the freezer for 30 minutes,
then cut in pieces and enjoy!
The more coconut cream you use, the more your chocolate will resemble milk
chocolate. Instead of shredded coconut you can use any filling you want (how
about almond butter?), and you can add nuts, raisins, goji berries, or anything
you feel like to the chocolate. Another tip is to flavor the chocolate with a few
drops of peppermint oil. Since the chocolate is made from coconut oil it will
melt fairly quickly, so don’t leave it out for too long!