4 tablespoons of any emulsifier: coconut oil, coconut manna, or cocao butter
4 tablespoons any sweetener: rapadura, maple syrup, raw honey, stevia (or to taste)
8 tablespoons cacao powder
Bring oil to melting point, turn off heat and stirring non stop, add sweetener, and then add cacao being careful not to burn.
Add cinnamon and vanilla extract to taste or as desired.
Now you can pour into silicon molds. Or you can add cacao nibs, bacon, dried fruit, almonds etc and pour onto a flat silicon sheet. Set in freezer, remove and store in fridge.
If you want to make truffles, stick you chocolate base pan into a tub of cold water until starts to stiffen, when has a dough like consistency, take cold hands and begin to roll into truffles, and then roll into cinnamon or other fun coverings.
If you want to make icing, use raw butter or don’t melt the coconut oil.