50g raw Iswari cacao butter

200g creamed coconut 

1-2 tbsp pure maple syrup

1/2 tsp pure vanilla powder

TOPPINGS

1 tbsp bee pollen

1 tbsp freeze dried raspberries or blackberries – optional

1 tbsp black sesame seeds – optional

1. Roughly chop the creamed coconut. 

2. Place the coconut and the cacao butter in a bowl over a sauce pan with simmering water. 

3. Gently melt the coconut and cacao butter while stirring until you have a smooth paste. 

4. Remove from heat. Add the maple syrup and vanilla powder. 

5. Continue to stir until the maple syrup and vanilla is fully integrated with the chocolate mix.

6. Pour the mix out on a small tray lined with parchment paper. 

7. Let it cool a little before you add the toppings but don’t allow it to fully set. 

8. You want your toppings to sink into the chocolate. 

9. Finally allow the chocolate to completely set in the fridge before cutting it into squares.

10. Store your chocolate in the fridge as it melt in warmer temperatures. Enjoy!

By Straightforward Nutrition