Coconut-oil chocolate bars
Quick cold-set chocolate bars with coconut oil, cocoa, maple syrup and a pinch of salt.
Prep10 min
Cook3 min
Rest20 min
Servings12
Recovered from the Copilot handoff and rebuilt from the verified source formula
Ingredients
Written for a 20 × 20 cm dish
Units
Temperature
Servings
- 145 g coconut oil rounded
- 50 g unsweetened cocoa powder rounded
- 105 ml maple syrup rounded
- 1 g fine salt rounded
- 60 g toasted nuts or unsweetened coconut, optional mix-in (optional) rounded
Dietary labels are a guide, not a guarantee. If you have an allergy, read the ingredients yourself.
Method
- Prepare 12 silicone bar moulds or line a 20 cm square tin.
- Warm the coconut oil and maple syrup over low heat for 1 to 2 minutes, just until fluid and combined. Do not boil.
- Remove from the heat. Sift in the cocoa and salt and whisk until smooth.
- Stir in optional toasted nuts or coconut, or divide them among the moulds.
- Pour into the moulds. Freeze for about 15 minutes or refrigerate for 2 hours, until firm.
Notes
- These are coconut-oil confections, not tempered chocolate. They melt quickly at room temperature and must stay chilled.
- Maple syrup means the base recipe contains added sugar. A keto-labelled variation requires a separately tested compatible sweetener.
- Optional additions change allergen status. Keep flavours in separate moulds when serving different diets.
- Store airtight in the refrigerator for up to 1 week or freeze for up to 2 months.
Sources consulted
Sources consulted
From Christoph Mayer