Make your own Easter Chocolates

I recommend that you use a silicone mold, or pour the chocolate mixture into mini muffin tins lined with mini paper cups.

INGREDIENTS:

• ½ cup Coconut Oil
• ½ cup Full-Fat Coconut Milk
• ½ cup raw honey, Maple syrup or the equivalent amount of natural sweetener of your choice (use half of this amount or less for bittersweet chocolate)
• 1 cup Cocoa Powder
• 1 tsp Pure Vanilla Extract
• A pinch of sea salt
• Optional: toasted chopped nuts, coconut, orange zest, pure mint extract

DIRECTIONS:

1. Heat coconut oil, coconut milk, and maple syrup/xylitol/stevia in a small saucepan over medium-low heat until just melted and smooth. Do not let it come to a simmer or boil.
2. Remove the chocolate mixture from heat and whisk in the cocoa powder until smooth and glossy.
3. Stir in vanilla.
4. Add in optional extras.
5. Pour the filling mixture into your silicone molds or prepared mini muffin tins. Tap the molds or tins gently on counter top to level the chocolate and burst any air bubbles.
6. Place tarts in the refrigerator to chill for at least 1 hour.
7. Remove the chilled and set chocolate from the mold or tins.
8. Serve chilled.
9. Keep leftovers in the refrigerator.

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