In a heatproof bowl, add: ✔ chocolate chips ✔ coconut milk ✔ coconut oil
Microwave in 20–30 second intervals, stirring until smooth. (Or melt gently on the stovetop.)
2. Add Flavorings
Mix in: ✔ cocoa powder ✔ maple syrup ✔ vanilla ✔ salt
Whisk until the mixture is silky and uniform.
3. Pour Into a Pan
Line a 6-inch round pan or small loaf pan with parchment. Pour the chocolate mixture in and smooth the top.
4. Chill
Refrigerate for at least 3 hours, or until completely firm. Overnight is even better for texture!
5. Serve
Remove from the pan, slice carefully, and serve chilled or at room temp.
🍽 Delicious Toppings
Fresh berries
Powdered cocoa
Coconut whipped cream
Shaved chocolate
Sea salt flakes
Raspberry sauce
⭐ Tips
For extra richness, add 2 tbsp almond butter or tahini.
Want it sweeter? Add 1–2 extra tablespoons maple syrup.
For a mocha twist, add ½ tsp instant coffee.
If you’d like, Ashley, I can also create: ✨ a gluten-free label caption ✨ a Facebook post intro ✨ a fancy restaurant-style description ✨ or a short video script for this cake!
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