Coconut is fast becoming a favorite food product. Expeller-pressed (refined) coconut oil can be used more often because it has virtually no taste. No offense to the almighty coconut, but you may not want coconut-flavored scrambled eggs. So you can get a hefty dose of coconut oil every day without necessarily getting a hefty dose of the flavor.
Coconut flour, fresh coconut, dried coconut, coconut water–it’s all good. And when you combine coconut and chocolate together… well, it’s nothing short of heaven on earth. This is a simple, one-step recipe and it tastes awesome!
1/2 cup virgin coconut oil
1/2 cup organic cocoa powder
1/4 cup raw honey
dash of vanilla (optional)
Mix ingredients in a medium glass bowl until smooth. Spread into a small glass container (a 6 x 6 square worked for me) and refrigerate until solid (about an hour). Cut into squares and savor every bite!
Tips for this recipe: This time of year my coconut oil is soft enough to mix straight into the recipe. Come wintertime, however, coconut oil may need to be gently melted first.
Easy variations: You can get creative with this recipe and add shredded coconut, almonds, or walnuts as desired. Have fun with it!