Homemade chocolate

Lingonberry Coconut Chocolates

30 pieces

3.5 oz raw cacao butter

1 tbsp coconut oil 

5/8 c raw cacao powder 

2 tbsp maple syrup or organic honey  

1 tsp organic vanilla extract 

pinch of salt

Lingonberry-coconut filling

1/4 c coconut oil

 1/4 to 1/3 c shredded coconut 

2 tbsp NordicNordic lingonberry powder

2 tsp maple syrup 

Melt cacao butter. Add other chocolate ingredients with butter. Pour in molds so the bottom is covered. Freeze for few moments. 

Filling: melt coconut oil and mix all ingredients with it, If filling is too runny, freeze it for few minutes.

Take molds out of freezer and spoon filing in the middle. Make sure filling does not touch the sides of the mold. Spoon rest of chocolate mixture to fill mold and freeze until firm. Take out about 30 min before serving.