Cookbook:Cocoa-Coconut Bites
| Cocoa-Coconut Bites | |
|---|---|
 | |
| Category | Confection recipes |
| Yield | 15 pieces |
| Difficulty |  |
Cookbook | Recipes | Ingredients | Equipment | Techniques | Cookbook Disambiguation Pages | Recipes
Originally posted to Foodista by Anne Pedersen. Foodista recipes are released under a CC-BY license.
Ingredients
edit- ⅓ cup (45 g) coconut oil
- ¼ cup (25 g) unsweetened cocoa powder
- ⅛ cup + 1 tsp (30 ml + 1 tsp) maple syrup
- 1 pinch salt
Preparation
edit- Melt the coconut oil in a small saucepan over low heat. Once melted, transfer to a bowl and whisk in unsweetened cacao powder, maple syrup, and salt until smooth and lump-free.
- Pour the chocolate mix into small chocolate molds. You can also use a regular baking tray.
- Place them in the freezer/fridge to harden for a few hours. If using a regular baking tray, cut the chocolate into pieces with a sharp knife.
Notes, tips, and variations
edit- Because these confections are not made of tempered chocolate, they will not hold their shape at room temperature. They must be stored in the fridge or freezer.