2 Tablespoons Raw Cacao
2 Tablespoons Cocoa
4 Tablespoons Coconut Oil (melted)
1 Tablespoon finely ground Coconut Palm Sugar (or demerara sugar or muscovado)
Unsweetened shredded coconut.
Candy molds or ice cube trays (four tablespoon sections). Or, you can use a little glass dish. If using a glass dish I would line it with parchment or wax paper so it is easy to remove the chocolate once hardened.
Sprinkle a little shredded coconut on the bottom of the container of your choice.
Mix raw cacao, cocoa, coconut oil, and sugar of choice.
Make sure everything is well incorporated.
Once mixed pour a tablespoon into four compartments or pour it all into your dish.
Place in fridge for 10 minutes.
Open fridge. Pop out chocolate and enjoy! This recipe could be multiplied by at least 3 times and still be successful.