- 200g dark chocolate 100%, cubed
- 60g coconut oil
- 50-100g pure maple syrup, or to taste
- pinch salt
- 50g coconut cream (BPA free)
- 2-3 drops food-grade essential oil (peppermint/orange/cinnamon/etc)
Method:
1. Place chocolate in TM bowl and grate 10 secs/speed 8.
2. Add coconut oil and salt and heat 3 mins/50C/speed 2. (Scrape sides of the bowl halfway through) and continue heating till smooth.
3. Add maple syrup, coconut cream and essential oil and mix 10 secs/37C/speed 2.5. (If you are using 60-90% chocolate remember that it will have sugar added already so you will need to adjust the amount of maple syrup needed to suit your tastes.)
4. Pour into a lined lamington tin to set before cutting into 20-30 small squares.
5. Store in the fridge in hot or humid weather.