I have other chocolate recipes made with a base of coconut oil such as Carob-Mint and Almond Faux-Chocolate and Quick Nutty Coconut Dark Chocolate. This one, on the other-hand, is based in cocoa butter, staying true to a traditional chocolate. Well, except for the addition of a couple non-traditional ingredients. Here's a sweet twist for you...
1/2 cup cocoa butter
1 tbs coconut oil
4 tbs cocoa powder
1 tbs lucuma powder
1-1/2 tsp instant coffee granules (depends on your taste)
1 tsp vanilla extract
1 tsp top notch honey (raw, unfiltered)
stevia (to taste - I used approximately 1/8 tsp powder)
Either grate the cocoa butter or cut into smaller pieces and slowly melt in a double boiler along with the coconut oil, stirring often. Gradually add the remaining ingredients, thoroughly combining before adding the next. Carefully spoon the mixture into candy molds. If you do not have candy molds, find a dish or small tray to pour it into. Allow to cool in the fridge for several hours. Once it is completely set, carefully remove. If you used a dish to set it in, break up into pieces like peanut brittle.
The small amount of coconut oil makes it more melty than a regular chocolate at room temperature, especially in the warm summer. This ingredient can be left out if you would like and it will still taste great!
Store in an airtight container in the fridge.