Submitted by: Barbara K.
||Coconut Oil, gently melted
|1 1/3 Cup
|2 full Tbs.
||heavy whipping cream (whipped very stiff)
||chopped nuts (optional)
||While coconut oil is melting, line a 10 by 12 lipped cookie sheet with waxed paper, going up over the lip. Try not to let the coconut oil get too warm, as the cream needs to be added to it when it is getting to a lukewarm stage and it's difficult to have to wait for this temp.
||Whip the cream and put into fridge for now.
||When oil is just barely melted and not too hot, add the honey and vanilla and mix it well.
Add the cocao powder and the stevia. Taste for personal sweetness preference. You can always add a little more honey or stevia, but be careful with the stevia as it can get overpowering and ruin your dish.
Add nuts if preferred. If you have the nuts frozen, they will help cool down the oil mixture so you can add the cream sooner.
When mixture is not too warm, add the cream and stir in well, otherwise wait till it is barely lukewarm. You don't want to rush this by putting it into the freezer or fridge to cool off as coconut oil hardens at about 76 degrees. Patience!
||Pour into waxed paper on pan and carefully put it either in fridge or freezer for 20 or more minutes.
Remove paper and chocolate from pan and put onto a cutting board. You can cut into pieces with a knife on the paper or just break into pieces with fingers. Store in a freezer container. Will keep in the freezer for months, but it never lasts more than a couple weeks for chocolate lovers.
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