Vegan chocolate: Ecofabulous homemade

• 90g Amanprana Gula Java Cocoa
• 235 ml of agave nectar or rice syrup
• 235 ml Amanprana extra virgin coconut oil
• 235 ml of rice milk or almond milk

Preparation of vegan chocolate: ecofabulous homemade

1. Blend the cocoa powder and the agave nectar.
2. Heat the coconut oil in a pan and then the rice milk.
3. Add the warm coconut oil and rice milk to the cocoa / agave mixture.
4. Blend this together into a smooth puree. If it is still too liquid, add 2 tablespoons of cocoa powder extra.
5. Put the pasta in glass jars and put in the freezer for two hours.
6. Then you can store it in the refrigerator or in a cool place.