Chocolate Custard

4 tablespoons of any emulsifier: coconut oil, coconut manna, or cocao butter
6 tablespoons any sweetener: rapadura, maple syrup, raw honey, stevia (or to taste)
8 tablespoons cacao powder

Bring oil to melting point, add sweetener, add cacao being careful not to burn.

Add cinnamon and vanilla extract to taste or as desired.



Stir in 6 egg yolks and 14 oz of coconut milk.  Stir for 5 minutes over low heat until thickens.  Pour  into a 4×5″ glass pan.  Bake at 350 until top is set approximately 30-35 minutes.