1 cup finely chopped cocoa butter* (packed)
3-5 Tbsp agave syrup
1/2 cup cacao powder
1 tsp vanilla extract
1 pinch sea salt (plus more to taste)
Cacao nibs (optional for topping)
Once melted, add the agave syrup and use a whisk or wooden spoon to mix until fluid and thoroughly combined. Remove bowl and set on a flat surface.
Add cacao powder, vanilla (optional), and sea salt (optional), and whisk to combine until there are no clumps.
Taste and adjust flavor as needed. I added about 3 Tablespoons total of the agave syrup and a pinch more salt but it’s completely up to how sweet you prefer your chocolate.
Carefully pour chocolate into 12-14 mini cupcake liners or fleximolds and top with more sea salt or cacao nibs (optional). Transfer chocolate to the freezer or refrigerator to set-about 10 minutes.
Enjoy straight from the freezer, refrigerator, or at room temperature. Store leftovers in a well-sealed container in the refrigerator for 1 week, or in the freezer up to 1 month.
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