Put the coconut oil in a bowl, and place that bowl inside another bowl filled with warm water.
This will allow the coconut oil to heat up just enough to melt, without killing the enzymes. Add the cacao powder and honey, and mix well. You're done! This makes about 3/4 cup of chocolate.
Store your sauce in a jar in the refrigerator, where it should keep for a week or two. To use, just run the jar under warm tap water - it will melt pretty quick.
If you want to turn your chocolate into chocolate chips, let the sauce sit at room temperature for a while until it's consistency is somewhere in between liquid and solid. While your chocolate is sitting, stick a metal baking sheet covered with wax paper into the freezer. When your ready to make your chips, remove the baking sheet from the freezer, and spoon the chocolate into an icing piper. Pipe little chocolate chip shapes onto the cold pan, where they should quickly harden up.
Once you've used all the chocolate, place the pan back into the freezer for a few minutes before transferring the chips into an airtight container in the fridge, where they should keep for a week or so. Makes 1 cup.
Originally Submitted
12/13/2012
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