No Cook Chocolate Recipe Repost

I just discovered this awesome blog...The Life of Mrs. Miles.  She has this amazingly drool-worthy C H O C O L A T E recipe which uses coconut oil.  Coconut oil is apparently the new 'healthy' oil - the good HDL, not the bad LDL!

Following is a partial repost from The Life of Mrs. Miles.  I can't wait to make these!!!

No Cook Chocolate Recipe

Ingredients:

1 cup Pure Coconut Oil

4 tbsp 100% Cocoa Powder

Tbsp (or less) Sweetener or Honey

Alternatives:

toasted coconut

roasted nuts

chopped dried fruit

Supplies:

Chocolate molds or

Plastic or Silicone ice cube trays or

Silicone muffin cups (as in this recipe)

Glass measuring cup

Cookie sheet or rectangular 9 x 13 bake pan

Note: These are intended to be served chilled because they melt at a very low temp! 

Method:

1.Gather your supplies together. 

2. If you want your coconut or nuts toasted, go ahead and do this.  I do my coconut in the toaster oven but I actually microwave the nuts in the micro - 2 mins for each plate, giving a stir around at the 1 minute mark. Watch out, the plate may be very hot!

Place the coconut and nuts into the silicone muffin cups or whatever moulds you are using, nested into a 9 x 13 bake pan or on a cookie sheet.

3. Mix the coconut oil, cocoa powder and sweetener or honey together (some folks add a drop or two of vanilla as well)  A note about the coconut oil, it has a very low melt point so when I’m making this right now its liquid, but if you’re making it when it’s cold you can zap it for 10 seconds or so, that's all it should need, in the micro or stovetop.

4. Whisk it together till it’s nice and smooth.  You might taste it at this point and make sure it’s sweet enough.  If you use honey you may have to whisk longer to break the honey up and incorporate it into the mix. 

5. Once it’s mixed, pour it into the cups, and if you’re adding any nuts or coconut or other goodies in then you want to poke and stir a bit so the chocolate seeps down to the very bottom and is evenly distributed.

6. Once you’ve got all the cups full, pop them into the freezer!

7. Here’s what they look like when they come out of the freezer, you may have a little “bloom” on the surface.

8. Turn the chocolate out of the silicone muffin cup - Voila!

9. I put them into pretty paper paper cupcake wrappers (because they can be a bit messy or make you drool)

10. Store them in an airtight plastic container or a cookie tin in the freezer.

Hope you enjoyed this tasty treat : D

May God bless you, keep you and comfort your soul~