¼ cup raw, unpasteurized honey
½ cup organic cold pressed coconut oil (melted)
¾ cup raw cocao (to taste)
pinch of seasalt
In a bowl combine all the ingredients. Mix well. Pour on parchment paper covered baking sheet and spread out with a knife to desired thickness. Run knife through the wet chocolate to shape into squares (this makes it easier to break apart later). Store in freezer for 30 minutes to set. Remove and keep in fridge as long as it lasts (probably not long!).
optional – I LOVE salty chocolate. If you do too, sprinkle a little extra seasalt on top of your chocolate before you place in the freezer. MMMmmmm
Chocolate Covered Strawberries
Follow the same chocolate recipe as above to make your chocolate mix but don’t spread on parchment and store in the freezer. Dip the strawberries in the chocolate in the mixing bowl, coat and set aside. Once you have dipped all of your strawberries, store in the fridge until use.