Maple Coconut Chocolates


 (makes 6)

*adapted from Beyond The Peel

  • 1 cup coconut oil
  • 1/2 cup cocoa powder
  • 4 tbsps maple syrup
  • 2 tsps vanilla extract
  1. Heat the coconut oil until liquid and stir in the maple syrup.
  2. Sieve in the cocoa powder and whisk until combined. Add the vanilla extract.
  3. Pour into individual muffins cases (to prevent spreading I put the cases in a muffin tray while filling them).
  4. Place in the freezer for 30 minutes. Keep in the fridge until needed.

Courtesy of:

Dori Ross