Who knew you could make homemade dark chocolate from scratch?
Makes: 1 loaf tin (650g slab)
Preparation time: 15 minutes
Chilling time: 4 hours
375g coconut oil
¾ cup (190ml) icing sugar, sifted
1 cup (250ml) NoMU cocoa powder, sifted
¼ cup (60ml) rice milk powder
½ tsp (2.5ml) vanilla extract
Place the coconut oil into a saucepan and gently melt over a low heat.
Sift together the icing sugar, cocoa powder and milk powder and add to the melted warm coconut oil together with the vanilla extract.
Whisk until completely dissolved and mixture is smooth and glossy.
Pour into an already prepared loaf tin, lined with baking paper.
Place in fridge for a couple of hours or until chocolate is completely set.
Chop into rustic shards and serve with coffee at the end of a meal.
Recipe and styling: Luisa Farelo Hayes
Photography: Henk Hattingh