Coconut Oil Chocolate
Ingredients:
- 13g coconut oil(about 1 tablespoon)
- 12g cocoa powder(about 2 tablespoons)
- 19g agave nectar(a scant tablespoon)
- (Optional) Dash of vanilla
Coconut Oil Chocolate
If your coconut oil is kept in a cold location, you might want to bring up the temperature so it’s more malleable. In a small container, combine first the coconut oil and agave nectar until uniform and smooth. Slowly add in the cocoa powder a couple teaspoons at a time, and the vanilla as well if using. Once everything is blended, scoop out onto a piece of wax or parchment paper. Fold 2 of the sides over and press into a “bar” shape. Put in the fridge to harden for at least 10 minutes.
Notes:
- While this can be made any number of ways, the nuance is in the ratios of ingredients down to the grams, which is why a food scale is recommended, though not entirely necessary.
- Like more bitter chocolate? Use a scant bit more cocoa(+1g) and less agave(-1g). Or try using less cocoa(-2g) and more coconut oil(+1g) for something sweeter. Play around! That’s the fun of personalizing chocolate.
- Try adding flavors by using flavored agave nectars, powdered fruit, or seeds and nuts.
- Unrefined coconut oil will impart a more prominent coconut flavor as well as bring slightly better nutrition, though either will work out just fine.
Oh, yeah!!!!!!!!!!
[Reply]
Thanks for the in-depth report! I love how it’s down to the grams b/c you’re so right, you basically have 4 grams worth of stuff: 2 from the cocoa powder and 1 + 1 from the agave and coconut oil. And minute changes can totally effect the outcome. I think I’m going to practice tonite. Practice makes perfect, right!
[Reply]
I just made your chocolate with cacao, coconut butter, agave, vanilla and unsweetened coconut!!! It’s in the freezer but I can’t wait.
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