This recipe is part of a Wanderlust TV series, Play With Your Food.
Makes about 1 cup
½ cup coconut oil, warmed to room temperature liquid
½ cup unsweetened cocoa powder
¼ cup agave or honey or maple syrup
Toppings: cacao nibs, chopped almonds, flaky salt, etc.
In a bowl, whisk together the coconut oil, cocoa powder, and agave until completely smooth. Pour into chocolate molds. Sprinkle on any toppings you desire. Freeze until solid, about 1 hour. (Alternatively, drizzle the room temperature mixture over ice cream—in less than a minute, it will freeze and form a magic shell.)
Maria Zizka is a Berkeley-born food writer, cookbook collaborator, and recipe developer. Most recently she co-authored the forthcoming Sqirl cookbook, Everything I Want to Eat, which will be published by Abrams in fall 2016. She is currently working with Elisabeth Prueitt and Chad Robertson of Tartine Bakery.