Ingredients:

• 1 1/3 Cup coconut oil
• 1 1/3 Cup cocoa powder
• 2/3 Cup maple syrup
• 1 teaspoon vanilla extract (OR peppermint, pure orange, or flavor of choice!)
• Dash of salt
• 4 Tablespoons freshly minced mint leaves (I grew chocolate mint this year, which is hands down my favorite mint!)

Directions:

1. In a medium sauce pan on low heat, melt your coconut oil.  Stir in your cocoa powder, maple syrup, extract, (minced peppermint leaves, if using) and salt.  Keep stirring until your mixture starts to thicken!
2. Now to form your chocolates! I used a piece of wax paper on top of a baking sheet and spread my chocolate mixture on top.  You can also use any chocolate molds you’d like (or can spray an ice cube tray with non-stick spray for a make-shift mold).
3. Pop your chocolate in the fridge until it is set (about one hour).   Keep your chocolate wrapped (or in an air-tight container) in your freezer.  At this point you can use your chocolate as chocolate chips (or chunks), melt it down to drizzle over your favorite dessert, or if you’re a chocoholic like I am, pop them in your mouth as-is when needed!
   

   

4. Enjoy eating whole!