Melt cacao butter in double boiler (measure after melted for accuracy)
Mix all ingredients in a bowl with hand mixer until well blended and pour into silicone molds
Leave for a few hours to harden before removing to serve or store in sealed container
For dark chocolate use only cacao powder and no milk powder.These chocolates are room temperature stable as opposed to the chocolates you make with coconut oil. Refrigeration is not required.You can also put nuts and raisins in the molds first and then pour the chocolate mixture for a variety.
Information from John Rankin—whether on this website, or through personal consultation by phone, email, or in person—is not intended to replace a one-on-one relationship with a qualified health care professional, and is not intended as medical advice. It is intended as a sharing of knowledge and information based on the education, training, research, and experience of John Rankin. You should make your own healthcare decisions based on your research and in partnership with a qualified healthcare professional. Dietary supplements mentioned on this website have not been evaluated by the Food and Drug Administration, and are not intended to diagnose, treat, cure, or prevent any disease.