1cupdark chocolatevegan chocolate chips or chocolate bars
6tablespoonlight or full fat coconut milkfrom a can!
½cupchopped walnuts for toppingI use the DIAMOND Nuts brand
¼cupcocoa powder for dusting on top
Instructions
First place your chocolate in a mixing bowl, chop if necessary if using a bar.
Place coconut milk in a smaller bowl and microwave about 30 seconds you want it to be really hot but NOT boiling.
Pour coconut milk on top of the chocolate and COVER immediately for 5 minutes.
Un-cover and stir gently trying not to get too much air whipped into it, if needs to melt more then simply place in the microwave for a few more seconds and stir gently until smooth.
In a loaf style pan or any shape you want (I used 2 tiny 3x5 ceramic loaf style ones ) line it with parchment or wax paper, pour the mixture in and place in the fridge for 3 hours or overnight.
Pull the parchment paper up to release and place flat on a table or cutting board, cut into squares or rectangles.
Makes about eight 3 inch pieces.
Store in fridge for 1 week or freeze up to 1 month.
Notes
For the canned coconut milk, when you open the can if it has seperated from the oil simply pour into a bowl and use a whisk to whisk it back together into a creamy consistency!