In a small saute pan, add
Refined Coconut Oil (1 cup)
Vanilla Extract (1/2 Tbsp)
. Melt over medium heat, stirring continuously.
Once melted, remove from heat and whisk in 1 cup plus 1 Tbsp of
Raw Cocoa Powder (1 cup)
Maple Syrup (1/4 cup)
Sea Salt (1/8 tsp)
Keep whisking as the chocolate cools. This is extremely important for making sure the chocolate has a smooth consistency without any graininess.
Once the chocolate has cooled, pour out onto a baking sheet lined with parchment paper. Put in the freezer for 10 minutes.
Once the chocolate has fully hardened, remove and cut into small chunks. Store in freezer and use in place of chocolate chips!