1/2 cup of organic, unrefined coconut oil
4 tablespoons + 2 teaspoons of raw, unsweetened cacao powder
2 tablespoons + 2 teaspoons of grade b maple syrup, coconut syrup or raw, local honey
1/4 teaspoon of pure organic vanilla extract
1-2 pinches of sea salt-I recommend Pink Himalayan or Celtic
Add the coconut oil to a small sauce pan and melt on low. When liquid, remove from the heat and stir in the cacao powder. Mix until all the lumps are dissolved, then stir in the maple syrup or honey, vanilla extract and sea salt.
To use as a syrup, serve immediately.
As a sauce, let it cool for 10-15 minutes, which will cause it to thicken.
If you want a “magic shell” effect, simply pour the chocolate over a cold dessert such as ice cream and give it a few minutes to harden. Coconut oil solidifies when it’s cold, so this is completely natural!