This simple four ingredient recipe will let you create your own chocolates with no sugar or dairy.
Course: Dessert, Snack
1/4 CupCocoa Powder
Begin by melting the cocoa butter. I use my glass measuring cup in the microwave to do this and heat for 1 minute, stir, and then heat for 1 more minute. At this point there will still be some unmelted pieces, but after a couple minutes of stirring, they will melt too with no need to heat again in the microwave.
Place the cocoa powder in a bowl. Pour the melted cocoa butter over the top and stir. If the mixture is too thick at this point, put it back in the microwave for 10 seconds. You want the mixture to be very liquid.
Finally, stir in the agave nectar and the vanilla extract.
Pour the mixture into candy molds and let them set at room temperature for 3 to 4 hours to harden. Once hardened, the chocolates can be popped out of the molds.
I recommend the food grade cocoa butter that comes in wafer form to use in this recipe. About 25 wafers will equal 1/4 cup of melted cocoa butter.I like to use the microwave for this recipe, but you can also melt your cocoa butter in a double boiler or other water bath method.You will probably have better success letting these chocolates harden at room temperature. Hardening in the refrigerator may cause the white film on the top called "bloom".This makes about 20 chocolates, but of course this will vary depending on the size of your molds.If you do not have any molds, you can also pour the mixture into a dish lined with wax paper, let harden, and then crack into pieces.