From the February/March 2018 issue
Makes 12


  • 1 cup dark chocolate chips
  • 6 TBSP canned coconut milk (full fat)
  • 1 TBSP coconut oil
  • 1 tsp vanilla extract
  • Pinch of sea salt


  1. Line 12 cups of a mini muffin pan with paper liners.
  2. In a double boiler combine the chocolate chips, coconut milk, and coconut oil. Stir often until melted. Remove from heat and stir in the vanilla and salt.
  3. Divide among the lined muffin cups.
  4. Refrigerate for 1 hour or

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