*adapted from Beyond The Peel
- 1 cup coconut oil
- 1/2 cup cocoa powder
- 4 tbsps maple syrup
- 2 tsps vanilla extract
- Heat the coconut oil until liquid and stir in the maple syrup.
- Sieve in the cocoa powder and whisk until combined. Add the vanilla extract.
- Pour into individual muffins cases (to prevent spreading I put the cases in a muffin tray while filling them).
- Place in the freezer for 30 minutes. Keep in the fridge until needed.
Courtesy of: http://thingsmybellylikes.com/2012/11/09/maple-coconut-chocolates/