I have been on a huge coconut oil kick lately. I first learned about the benefits years ago when I was a writer for the eco-living site Ideal Bite. It is truly a superfood.

Lately I have been using it more as a supplement and in my cooking as it is supposed to be a metabolism booster. I use it to make popcorn, I’ve had it in coffee, and I like a little in my morning smoothies. It appears to be working because I find my jeans being looser without a drastic change in diet.

I came across this chocolate recipe on Pinterest and decided to give it a try, but I took it a step further with cacao nibs instead of organic cocoa powder. The main reason being while I had both nibs and powder at home, I had more nibs than I knew what to do with.

  
The goods – coconut oil, honey, cacao nibs, vanilla extract, and fleur de sel. 

 I pulverized about a cup of nibs in my food processor. The texture was still grainier than I wanted so I mixed in about 1/4 cup of honey.
  
The honey made the mixture much smoother and I hoped the heat from the oil and stove would help smooth it out.

I heated the oil until warm (I was scared the chocolate would fry) and whisked in the cacao and honey mixture. It was not incorporating as much as I wanted and it wasn’t sweet at all. I ended up using the full amount of sweetener the recipe suggested – 3/4 of a cup (I mixed maple syrup with the honey), and it helped it all come together like a sauce. I added in about a tablespoon of vanilla. I love vanilla and always use more than a recipe calls for. 

  
I was now ready to cool it. 

 
I lined a pan with plastic wrap and poured out the chocolate.

  I then let it set for a moment and sprinkled it with the fleur de sel.

   Chocolate is ready to cool and harden in the fridge!

 
Texture is slightly fudgier than I intended. Next time I will lesson the oil and increase the cacao.