Servings size: 1 pax

Cuisine Tags: Vegan, cocoa, coconut oil, nuts

Ingredients:

• 100g coconut oil
• 40g black cocoa powder
• 5g maple syrup
• 1 tsp vanilla extract

For the Topping:

• Some figs, rum raisins, cashew nuts, goji berries, almonds, pumpkin seeds, etc

Instructions:

1. Heat a larger saucepan full of water and bring it to a full boil, then reduce the heat to a gentle boil. Place the saucepan with the coconut oil in the water and melt the coconut oil. 
2. When it melts, add the black cocoa powder to it, along with the honey and maple syrup. Make sure you keep stirring it. 
3. Pour in the vanilla extract and mix all the ingredients well. 
4. Transfer the chocolate mixture to baking molds and sprinkle the chopped dry fruits, nuts or seeds. Chill in the refrigerator for about an hour,

Pro Tips:

• You can store it in the fridge for between 2-3 months. You could also keep this stored in the freezer for 8-10 months, or possibly longer.

Recipe By: Cooking School Lima Master Course, Kazuyo Hosoya

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