Ingredients

• 50g Coconut Butter
• 100g Cocoa Butter
• 250ml pure icing sugar
• 150ml powdered milk
• 1 teaspoon vanilla bean powder
• 150ml coconut flour
• 1/2 cup (toasted) desiccated coconut (optional)

Equipment

• microwave
• electric beater
• plastic container or chocolate moulds

Instructions

1. Mix sifted icing sugar, powdered milk, coconut flour, and vanilla in a bowl
2. Melt cocoa butter and coconut butter in microwave
3. Add melted butters to dry ingredients and mix well
4. Put shredded coconut in plastic container.
5. Pour chocolate mix over shredded coconut and refrigerate until set
6. Cut into squares when cold

Notes

The proportions of 2:1 for cocoa butter and coconut butter seem to work well, since coconut butter has a lower melting point than cocoa butter.

Note that, while being made, the texture and thickness is more like cake-mix than melted chocolate, probably due to the coconut flour.

When set, the coconut flour gives it a bit more smoothness than my other attempts at home-made chocolate, and the toasted coconut is nicely crunchy. The taste is coconut/white-chocolate in flavour. The coconut flour dampens the sweetness somewhat, but still contributes to the flavour. It's good. Very moreish.