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Raw Coconut Oil Chocolate

Akiko Mega
Cravings, No heat, Raw

Dark Chocolate, dusted with palm jaggery— I was out of maple syrup.

A great winter chocolate, using coconut oil as a solidifying agent. Because coconut oil has a melting point at around 25°C (78°F), if it’s warm where you are, leave it in the fridge and eat immediately. I almost eat it like a supplement: regularly in small doses.

Inspired by Kumiko Nishikawa, the most adorable yogi chef in Japan.

Ingredients

5 tablespoons Cold-pressed coconut oil

5 tablespoons Raw Cacao powder.

1.5- 2 tablespoons Maple Syrup

A pinch of sea salt

Optional: Freshly Cracked black or pink pepper, nuts, to garnish.

A note on ingredients:

The ingredients don’t have to be organic or raw. I’ve been in a pinch and made it with non-sweetened cocoa from our big-chain and not fancy grocery store. Sea salt is great as a garnish because of its texture. If you want to use plain salt, mix it into the paste. No judgement. The important thing is that you use coconut oil, which hardens at 78°F. Again: if you live somewhere warm, it needs to go straight from the fridge to your mouth. Otherwise, you’ll have a mess to deal with!

Preparation

  1. Make sure your coconut oil is liquid- melted and clear. You can use a bain-marie. Microwaving in a non-metal bowl works just as well, on defrost.

  2. Add cacao powder and stir until glossy. Work quickly. 

  3. Once the mixture is smooth and has a high gloss, add maple syrup. Stir. The gloss will become a sheen. If you’re out of maple syrup, agave can be used. If you have no liquid sweetener, sprinkle brown sugar on top as a garnish, or garnish with raisins for sweetness.

  4. Stir in your salt (or, save it for garnish if your salt has nice texture) and mix.

  5. On parchment, quickly either: 

    • Spread the mixture onto a sheet of parchment, and spread, keeping the spread about ¼ inch in height. 

    • Spoon out a dollop onto parchment. Trace the dollop in circles with the back of the spoon to create medallions. 

    • The shapes will not be perfect- they should be imperfect. 

  6. Garnish to your liking, with cracked pepper, or with nuts and/or raisins.

  7. Let cool in the fridge until completely hardened. Peel the medallions from the parchment, or break the sheet into pieces to enjoy! Store in the fridge- it will melt otherwise!

Abbreviated Jamu