This is a chocolate that is quick and easy to make. You break up a sheet of it and store it in baggies in the freezer, end enjoy it on an as-needed basis straight out of the freezer. Recipe easy to double and stores indefinitely. Recipe below is for one baking sheet.

• 1/2 cup coconut oil
• 1/2 cup cocoa powder
• 15 drops stevia
• 1/2 tsp vanilla (optional)

Melt the oil first on lowest setting in a small pan and add in the remaining ingredients and mix well. Above is the basic ‘plain’ recipe, but I always make the chocolate into different flavors. Prepare a baking sheet with a sheet of wax paper. Fold the corners of the wax paper to make a box. When the chocolate is melted, pour into the tray, and lift the tray up and tilt it gently to all 4 sides to allow the chocolate to evenly distribute.

• 

• 

Then, the hardest part of the whole recipe, find space in the refrigerator where the baking sheet can remain flat. Leave for at least 4 hours. When fully cold, take out of fridge and *quickly* break into small pieces and put into ziploc bags. Store in freezer.

Add-In’s

I rarely make ‘plain’ chocolate (unless I’m adding it as a layer to something else) – I always add some flavor and some nut action. For flavors I most commonly cheat and use extracts such as Olive Nation.

Nuts:

• Unsweetened coconut flakes
• Raw sliced almonds
• Crushed raw walnuts (the only thing I actually use my meat tenderizer for!)

Blackberry Sage Dark Forest Chocolate

• Plain chocolate ingredients from above
• 1 tsp Sage
• 1 Tbl Spirulina
• 2 tsp Olive Nation blackberry extract
• 5 extra drops of stevia (20 drops total)
• Unsweetened coconut (a handful; as desired)

Raspberry Truffle

• Plain chocolate ingredients from above
• 2 tsp Olive Nation raspberry extract
• Unsweetened coconut (a handful; as desired)
• Optional 1 Tbl of canned coconut cream for extra creaminess

Mint Chocolate

• Plain chocolate ingredients from above
• 2 tsp mint extract (or I use 3 drops of peppermint essential oil)
• 1/2 tsp Sage
• Sliced raw almonds as desired.
• Peppermint Bark Variation: As above, but use slivered almonds instead and add twice as much…then when it is all spread out and ready to go into the fridge add a light sprinkle of sea salt!

Cherry Chocolate

• Buy fresh cherries during cherry season and cut out all pits (labor, but it’s worth it!). Mince up into small cherry pieces and mix into Plain chocolate recipe. HOLY WOW!

• 

•