Ingredients
- 1/3 cup + 1 tbsp extra virgin coconut oil, warmed
- 1/2 cup natural unsweetened cocoa
- 3 tbsp black cherry juice concentrate (syrup)
- 2/3 cup dried black currants
Make it step by step
- In a small container, warm coconut oil* and stir in powdered cocoa. Add juice concentrate and stir well to blend flavors and create a smooth internal texture (surface tessellation occurs naturally during refrigeration). * Coconut oil should be very warm - not hot.
- Line a flat bowl with wax paper (press a sheet of wax paper between two bowls). Evenly spread the dried currants on the wax paper, then gently pour on the warm chocolate mixture. Turn the second bowl upside down to use as a cover and refrigerate for several hours.
- When the chocolate is firm in the center, slice into pieces and store in a covered container in the refrigerator or freezer.
Nutrition and portions
Nutrition estimates and Zone blocks are not available for this recipe.
Ingredient substitutions and portion changes need a new calculation.
Recipe source
Adapted from Recipes Wiki by Recipes Wiki contributors, under CC BY-SA 3.0. Formatting adapted; listed quantities and instructions are retained from the source.
Contributor history and attribution
Cook times in the method are source guidance, not a record of testing in our kitchen. Check food temperatures and ingredient labels when cooking.