1/2 ounce unsweetened chocolate
2 1/2 tbs coconut oil
2 tbs finely shredded coconut
small amount of walnuts, broken into little pieces (or other nuts/seeds)
1/2 tsp vanilla extract
stevia, to taste
Melt the chocolate and coconut oil together in the smallest saucepan you have (or a metal measuring cup like I use), stirring frequently over low heat. While that is melting (and you're stirring frequently) begin to prepare the chocolate mold. If you do not have a chocolate mold you could use a muffin tin with paper inserts or even a bread pan and then break the chocolate into pieces when done. I am using a very cheap plastic chocolate mold. Preparing the mold, break the walnuts or other nuts into the size you'd like and place in your mold.
Once the chocolate and coconut are melted and mixed together smoothly, add the shredded coconut, vanilla extract and stevia.
Use a small spoon to place the mixture in the mold, one spoon at a time.
Set the mold in the freezer for about 20 minutes, or until the chocolate is hardened. Remove from freezer and take the chocolate out. You can store the pieces in a small container in the freezer or refrigerator. Since the coconut oil sets up hard when chilled you don't want to let it get too warm or it will melt.
(Check out other tasty picks at this week's Wellness Weekend
and Raw Foods Thursdays.)