½ cup (110 g/3.9 oz) coconut oil
½ cup (40 g/1.5 oz) unsweetened cacao powder
¼ cup (40 g/1.4 oz) erythritol or Swerve, powdered
1 teaspoon sugar-free vanilla extract or ½ teaspoon vanilla powder
Few drops liquid stevia, to style (non-obligatory)
Soften the coconut oil in a double boiler, or heat-proof bowl positioned over a small saucepan stuffed with 1 cup (235 ml) of water, over medium warmth. As soon as melted, add the cacao powder, erythritol, vanilla, and salt. If you need a sweeter style, add the stevia. Pour into sweet or chocolate molds and harden in the fridge. As soon as hardened, take away from the molds and retailer in an hermetic container. At all times retailer within the fridge: coconut oil melts at room temperature. Refrigerate for as much as 3 months or freeze for up to six months.