Crazy Good and Easy Coconut Oil Chocolate Chunks

I found this recipe on Facebook – it sounded simple and straightforward (plus I had all of the ingredients on hand) so I decided to try it out. Perfect for Valentine’s Day and of course for the chocolate lover. I doubled the recipe – makes a full 13x9 pan with a good thickness for a serious chocolate hit. From a time management perspective it was simple and as we found out - YUMMY.

Ingredients
2/3 cup organic cocoa powder
2/3 cup organic coconut oil
1/3 cup + 1 tablespoon honey, maple syrup or simple syrup
(I made my own simple syrup using organic raw coconut sugar, it is a 1:1 ratio – sugar/water – cook for 10 minutes)
1/2 teaspoon vanilla extract
pinch of sea salt

Instructions
Heat coconut oil in a small saucepan over low heat.
Once it melts add the remaining ingredients.
Stir well and pour mix over a 13x9 baking pan lined with parchment paper
Place cookie sheet in refrigerator for 2-4 hours, or until it is set
(freezer works well for set up and storage)
Once the chocolate hardens, break it up into pieces.
Store in an airtight container in the refrigerator (or freezer)

Toppings:
Raw cashews, candied ginger, caramel topping, sea salt. Sprinkle the amount you desire on top for cashews /candied ginger. Let it sit for a few minutes and add the sea salt. For the caramel sauce – wait for a bit until it hardens and then drizzle on top.

As Julia would say...Bon Appetit!