Issue 05

Recipes

Nibbles

Cheryl-Juetten_Cocos_Cocoa_Bites_010_web
Photography by Cheryl JuettenFood Styling by Katie HardinRecipe by The Communal Table
Cheryl-Juetten_Cocos_Cocoa_Bites_010_web

My good friend Corinne showed up in Portland one day, and while we sat around the kitchen table gabbing and catching up, she rummaged around my kitchen for a few ingredients. An hour later, out come a batch of these. They’re small, but satisfying in every way.

Directions

In a small saucepan, gently melt the coconut oil. Whisk in the cocoa powder, maple syrup, and salt until smooth. Pour into two 15-piece silicone molds. I use this heart shaped one. It’s useful to pour this in one continuous stream and give it a quick wipe-down after you’re done. Put the tray in the refrigerator to set for at least 4 hours to harden. Turn the chocolates out of the molds and eat cold as they melt pretty quickly.

I like to serve these as an afternoon treat. After lunch, I put these bites out with a few mandarins and copious cups of dark forest tea. Savor with delight and gratitude.

 

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