Homemade Chocolate with Date Syrup

Homemade chocolate in five minutes: cocoa, coconut oil and date syrup. Pour into moulds, freeze – done.

Prep: 5 min · Freeze: approx. 20 min · Makes: approx. 300 g

Ingredients

• 110 g (½ cup) NUTEGO Coconut Oil, odourless, melted
• 110 g (⅓ cup) NUTEGO Date Syrup 100%
• 85 g (1 cup) cocoa powder
• 5 ml (1 tsp) vanilla extract
• 1 pinch sea salt

Method

1. Whisk the melted coconut oil, date syrup, vanilla and salt.
2. Sift in the cocoa and stir until smooth and glossy.
3. Pour into chocolate moulds or spread thinly on baking paper.
4. Freeze for about 20 minutes until firm.
5. Keep in the fridge – coconut oil softens at room temperature.

Tip: Stir in chopped NUTEGO Roasted Pistachios before freezing.