Estimated Nutrition (whole recipe, rough)
Counts 3 of 5 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 3 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Coconut | 1/2 cup shredded (40g) | 283 |
| Chocolate | 1 oz (28g) semisweet | 155 |
| Cherry | 1 cup (138g) | 87 |
| Syrup | not in our table | 0 |
| Black Currant | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1/3 cup + 1 tbsp extra virgin coconut oil, warmed
- 1/2 cup natural unsweetened cocoa
- 3 tbsp black cherry juice concentrate (syrup)
- 2/3 cup dried black currants
Directions
In a small container, warm coconut oil* and stir in powdered cocoa. Add juice concentrate and stir well to blend flavors and create a smooth internal texture (surface tessellation occurs naturally during refrigeration). * Coconut oil should be very warm - not hot.
Line a flat bowl with wax paper (press a sheet of wax paper between two bowls). Evenly spread the dried currants on the wax paper, then gently pour on the warm chocolate mixture. Turn the second bowl upside down to use as a cover and refrigerate for several hours.
When the chocolate is firm in the center, slice into pieces and store in a covered container in the refrigerator or freezer.