½ cup coconut oil
4 Tbsp coconut nectar or brown rice syrup
½ cup unsweetened dark cocoa powder
1 Tbsp unsweetened reduced fat coconut flakes (optional)
1 Tbsp chopped walnuts or almonds (optional)
Melt oil in a saucepan over medium-low heat; remove from heat. Stir in cocoa powder and coconut nectar into melted oil using a whisk. Add coconut and mix until blended. Pour the mixture into candy mold. Refrigerate until firm, about one hour.
To store the chocolate, keep in the freezer.
Nutrition per piece: