Dark Chocolate Chunks with Fleur de Sel

My birthday is this week, so I am making a treat!
Ingredients:

• 3/4 cup quality coconut oil Note: if you do not want your chocolate to taste coconutty, you can opt for quality refined expeller-pressed coconut oil which does not have a coconut flavor. 
• 3/4 cup  cocoa powder
• 3/4 cup liquid sweetener—honey, maple syrup, agave, molasses, or a mix
• 1 tsp vanilla extract OR a good scraping of vanilla beans
• Optional: Fleur de sel or large grained seas salt

Instructions:

Melt the coconut oil in a small saucepan, then add in the rest of the ingredients (except the fleur de sel). 
 





 Special bonus tip: I used my mom's old crisco measuring via cold water displacement trick to measure the coconut oil.  Less messy when it is hard. 




 Whisk together thoroughly. Turn off heat.  This happens fast.

To make chunky dark chocolate bars, line a baking dish with parchment paper, and pour in the chocolate. Refrigerate until hardened (it doesn’t take very long). Then, either cut into bars or break into chunks. If you want to add a sprinkling of fleur de sel, do so.

Another yummy idea: chop and toast some nuts, like almonds, and add to the top or bottom.  (I love this with toasted chopped almonds!)

Be sure to store your chocolate in the refrigerator or even the freezer so it doesn’t get melty. Coconut oil liquifies at 76 degrees.

You can also use this chocolate for dipping things like fruits, nuts, marshmallows, or pretzels.