Chocolate Oil Recipe
- 1¼ cups coconut butter/oil, warmed to liquefy
- ¾ cup plus 2 tablespoons raw cocoa powder
- 3½ tablespoons maple syrup
- Pinch of sea salt
- For The Chocolate Oil (Makes about 2 cups)
- Blend all the ingredients in a blender until smooth and fully emulsified.
- Store covered in the refrigerator. To soften before use, place it in the dehydrator or in a hot water bath. (If the room is warm, simply let the chocolate oil sit at room temperature.) With a higher proportion of coconut butter/oil, this chocolate oil will harden nicely as a coating on cakes, tarts, cookies, bars, chocolates, nuts, bananas, or other fruits. Dip fresh stemmed strawberries in chocolate oil, then refrigerate for an easy fast, and sexy dessert.
- With a higher proportion of coconut butter/oil, this chocolate oil will harden nicely as a coating on cakes, tarts, cookies, bars, chocolates, nuts, bananas, or other fruits. Dip fresh stemmed strawberries in chocolate oil, then refrigerate for an easy fast, and sexy dessert.
