Dairy Free Homemade Dark Chocolate

This is a great recipe! As I started making this, I realized it was a bit lacking in directions. After trying to mix the ingredients and having it very lumpy, I put my stove on the lowest possible setting and barely warmed the mixture for two minutes or so. I did not want the coconut oil to completely liquefy. It was just enough to turn the mixture into this silky smooth texture. I put the chocolate into silicone muffin pans like others suggested and then added different toppings to several of them. Slivered almonds, crushed hazelnuts, macadamia nuts (salted for that yummy sweet-salty combo!), coconut /chocolate chips and white chocolate/ raspberry chips. What an easy way to serve an assortment for guests. Next time I'll try cranraisins and raisins. Thanks for a great recipe!  -  15 May 2016  (Review from Allrecipes USA and Canada)

So yummy! The first time I made this, I heated the oil on the stove then added the other ingredients. After stirring for a little bit, the oil actually separated from the maple chocolate. I made this again tonight, and instead put the jars of hardened oil and syrup in a warm-hot water bath in my sink for about an hour to melt. It turned out perfectly!  -  11 Apr 2016  (Review from Allrecipes USA and Canada)

Five-star chocolate from a non-maple syrup lover. The flavor of this chocolate does not even hint of maple (a plus for me) but instead is rich and delicious. It is not sweet, more like a 75% cacao chocolate bar. I used a silicone mini-muffin mould to shape them. I made a half batch resulting in 10 pieces weighing 27 grams each. After a while in the fridge they harden enough to remove and eat like a chocolate treat or roll into a ball and dust with more cocoa powder like a truffle. Melt in some warm almond milk or freeze. Really, just a great recipe with endless options for use. Thank you for this recipe.  -  17 Dec 2015  (Review from Allrecipes USA and Canada)