Gently melt coconut oil in a saucepan over medium-low heat. Stir cocoa powder, honey, and vanilla extract into melted oil until well blended. Pour mixture into a candy mold or pliable tray. Refrigerate until chilled, about 1 hour.
Footnotes
Cook's Notes:
Flavor by adding orange zest, peanut butter, dried coconut, chopped nuts, cinnamon, cayenne pepper, etc. to taste and consistency desired. Add after melting coconut oil, cocoa powder, honey, and vanilla together.
Maple syrup can be used in place of honey.
Number of servings depends on thickness of mold(s) used, as does set up time.
Not recommended for baking. Must be kept refrigerated.
Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.
