Start by placing your coconut oil in a heatproof bowl.

If you’re using a double boiler, fill the bottom pot with a bit of water and bring it to a gentle simmer. Then, place the bowl with coconut oil on top, ensuring it doesn’t touch the water. Stir occasionally until the oil is fully melted.

Alternatively, you can melt the coconut oil in the microwave by heating it in 20-30 second intervals, stirring in between.

Once the coconut oil has melted, add your unsweetened cocoa powder to the bowl.

Use a whisk or spoon to blend the two together until smooth. The cocoa powder will dissolve easily, creating a velvety base for your chocolate.

For extra flavor, you can add vanilla extract and a pinch of sea salt at this stage. The salt will enhance the natural bitterness of the cocoa, making it taste even richer.

Stir in your sweetener of choice (honey, maple syrup, stevia, or monk fruit). Adjust the sweetness to your liking, but keep in mind that a little goes a long way, especially if you’re using a more concentrated sweetener like stevia.

Mix well to ensure the sweetener is fully incorporated into the chocolate.

If you’d like to customize your chocolate, now’s the time to add any nuts, dried fruit, or spices.

Chopped almonds or walnuts add a delightful crunch, while dried cranberries or coconut flakes provide natural sweetness and chew. If you like a bit of heat, a dash of cinnamon or cayenne can create a flavorful twist.

Once everything is well mixed, pour the chocolate mixture into chocolate molds or onto a parchment-lined tray to form a flat chocolate sheet.

Use a spoon to smooth the top if needed. You can also sprinkle a little extra sea salt or crushed nuts on top for added texture and flavor.

Place your molds or tray in the fridge for about 1-2 hours, or until the chocolate has completely set and firmed up.

Once ready, carefully remove the chocolate from the molds or break it into pieces if you used a tray.

For the best texture, store your homemade chocolate in the fridge or freezer, especially if you’re in a warmer climate, as coconut oil melts at a lower temperature than other oils.