INTRO

INSTRUCTIONS
* Place the coconut oil in a medium microwave-safe bowl. If it's solid, microwave it for 20-30 seconds to melt it. 

* Sift the cacao powder into the melted coconut oil. Use a small rubber spatula to combine.
* Mix in the honey, then the ground almonds.

* Use a spoon to transfer the mixture into a candy silicone mold. Freeze for 20 minutes, until completely set.

* Gently release the chocolate pieces from the mold. Keep the homemade chocolate in the fridge in an airtight container. 

NOTES
You can use any type of chopped unsalted nuts, such as pistachios, which is what I used in the photo.

The chocolate sets better and becomes less melty the next day, so you might want to make it a day ahead.

INSTRUCTIONS
* Place the coconut oil in a medium microwave-safe bowl. If it's solid, microwave it for 20-30 seconds to melt it. 

* Sift the cocoa powder into the melted coconut oil. Use a small rubber spatula to combine.
* Mix in the honey, then the ground almonds.

* Use a spoon to transfer the mixture into a candy silicone mold. Freeze for 20 minutes, until completely set.

* Gently release the chocolate pieces from the mold. Keep the homemade chocolate in the fridge in an airtight container. 

NOTES
You can use any type of chopped unsalted nuts, such as pecans, which is what I used in the video.

The chocolate sets better and becomes less melty the next day, so you might want to make it a day ahead.