From the February/March 2018 issue
- 1 cup dark chocolate chips
- 6 TBSP canned coconut milk (full fat)
- 1 TBSP coconut oil
- 1 tsp vanilla extract
- Pinch of sea salt
- Line 12 cups of a mini muffin pan with paper liners.
- 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.
- Divide among the lined muffin cups.
- Refrigerate for 1 hour or
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