1/2 cup dark cocoa powder (I used Hershey's Special Dark)
4 tbsp. unrefined coconut oil, melted
3 1/2 tbsp. maple syrup (start with 2 tbsp and then add more to taste)
1/2 cup unsweetened coconut flakes (optional)
pink Himalayan sea salt (optional)
Stir to combine the melted coconut oil, dark cocoa powder, and maple syrup. I started with a couple tablespoons and then added more until it was the perfect amount of sweetness for me. Keep stirring vigorously until it starts to thicken, and then refrigerate the mixture for 10 minutes.
Once it's hardened a bit, take the mixture out of the fridge and use a melon baller to scoop small bite-sized balls of chocolate. Roll with your hands to form a circle. Now here is where it varies based on what type of chocolate you want to make. I made salted chocolates and coconut chocolates.
- For plain chocolates, just place the balls on a dish and refrigerate.
- For salted chocolates, place balls on a dish and then sprinkle with salt.
- For coconut chocolates, roll the balls in coconut flakes first.
You can also roll the chocolates in sprinkles or chopped nuts instead. Or if you're not going sugar-free they'd be scrumptious rolled in powdered sugar. I personally want to try a batch rolled in chopped walnuts (and maybe sub the maple syrup for honey? hmm..)
This batch should yield approximately 2 dozen chocolates, and they're best kept in the refrigerator so that the coconut oil doesn't melt. When I served them at my Halloween party they held up just fine on the buffet table after being refrigerated for 24 hours straight.