This 5-ingredient recipe is so very simple and works best with a silicone mold of some sort so that you can easily "pop-out" the chocolate when done. Alternatively, you can wait until it hardens up a bit and scoop out with a small cookie scoop for a truffle appeal. We recommend adding some nuts, coconut, dried fruit or dash of vanilla salt to add a nice contrast this dark, rich chocolate.
1 cup cocoa
1/2 cup coconut oil, gently melted
1/3 cup date syrup
1 tsp vanilla extract
dash of sea salt
Mix together until all signs of cocoa powder are gone and mixture is nice and smooth. Pour immediately into prepared pan. Transfer to refrigerator to set.
The better the quality of cocoa, the better the taste! You can also use a small bread pan lined with wax paper. The consistency will not be one of an actual chocolate bar per say; there are no additives to keep the coconut oil from melting in temperatures slightly above normal, so you may want to keep it refrigerated to be safe.