The coconut slices thicken the chocolate and make it crunchy. It is recommended to prepare this in a narrow loaf pan and serve it like thin cake slices.
DIRECTIONS:
Mix the chocolate mixture and the coconut oil in a bowl until it becomes smooth.
Add in the coconut flakes and mix.
Pour the batter into a narrow loaf pan and cool for at least 30 minutes in the refrigerator or 15 minutes in the freezer.
Slice into 0.2 inch-thick slices and serve.
*BASIC CHOCOLATE MIXTURE DIRECTIONS:
Melt the cacao mass and butter over a double boiler.
Add the maple, salt and chili and stir until you get a thick smooth mixture.
It is possible to add superfoods such as spices, nuts and dried fruit to this mixture.
Pour it into a praline mold or a baking sheet lined with baking paper and freeze for at least 15 minutes before serving.
- 1 basic chocolate mixture, in a liquid state*
- 4 tbsp. coconut oil
- 2⅔ cups large coconut flakes
*BASIC CHOCOLATE MIXTURE INGREDIENTS:
- 1⅓ cups (5 oz) cacao mass, thinly sliced
- ⅔ cup (2.10 oz) cacao butter, thinly sliced
- 3 tbsp. maple syrup
- a pinch of Himalayan salt
- A pinch of chili powder/chili flakes
