This chocolate bar recipe uses only four main ingredients and is full of high immunity antioxidants, as well as mood-boosting and anxiety-lowering powers. Plus it is so easy to add in your favorite add-ins. The resulting bar is gluten-free, dairy-free, vegan and the recipe even has a keto option.
Melt the cacao butter in a pyrex measuring cup sitting in a pot of boiling water. Stir until melted, about 5 minutes. Measure out 2/3 cup of cacao butter, melted, and pour the rest into a container, refrigerate until it is solid and store in a dry cabinet.
Add in the coconut oil and stir again until melted.
Stir in the cacao powder and maple syrup. Taste-test and add more maple syrup if you need it sweeter. I also suggest considering adding a pinch of salt and 1/4 tsp of vanilla to boost the flavor.
Prepare the mold
Sprinkle toppings into mold. I have sprinkled rainbow nonpareils, or cacao nibs or even goji berries.
Pour the chocolate into molds. I used silicon molds to create a shiny surface to the top of the bars. But rubber molds or even cupcake papers are fine too.
Freeze the chocolate for 1 hour and remove from mold and store in a sealed container in the refrigerator.
The bars stay fresh a week in the refrigerator and 2 months in the freezer.