Coconut Butter Chocolates Recipe
More coconut oil creates a more smooth chocolate and also pours into the molds better for a better appearance with less air bubbles, but has to be kept in the refrigerate because they melt more readily. Less oil will make them more firm, but not worth it to me for it sacrifices creamy texture. Less cocoa powder makes a milk chocolate like flavor, while more is like dark chocolate. You will want to taste the mixture for sweetness, our sweet sensors are ultra sensitive since we have been eating minimal sugars, so a little goes a long way for us.
2 cups shredded unsweetened coconut
2 tablespoons extra virgin coconut oil
2 tablespoons raw honey
2-4 tablespoons cocoa powder
1 dash salt
1/2 teaspoon vanilla extract
3 drops peppermint essential oil (or other flavoring)
Place coconut and oil in vita-mix and blend on high for one minute. Scrape down sides and blend for another minute. Check for creaminess, you may want to blend for a third minute. Add honey, cocoa powder, salt, vanilla and any other flavoring and blend thoroughly. Pour into molds and set up in refrigerator for 20 minutes. If you don't have a mold, you could pour mixture into a bowl and let set up slightly, then scoop out like truffles.