Over the next couple of weeks, we’ll have a friend over to play with Bubba. His *best* friend, mind you. This friend has a dairy intolerance, and it’s really not a big deal as long as he’s not eating dairy.
But then it hit me that chocolate bars have milk in them. And I was so sad for him. I decided to give it a try to make him a chocolate bar.
It was super duper easy, and pretty darn tasty! I think that if I were to make it again, I would use refined Coconut Oil, so there is less of a coconut flavor to the candy. Otherwise, you couldn’t even tell that it’s dairy free.
Store this candy in the fridge so it doesn’t melt after it reaches 72 degrees (the melting point of coconut oil.)
Dairy Free Chocolate Bar
4 Tablespoons melted coconut oil
1/4 cup powdered sugar
1/4 cup plus 1 Tablespoon unsweetened cocoa powder
Mix all ingredients in a bowl and whisk until completely mixed and smooth. Pour into wax paper lined bowl or candy mold. Freeze for 30 minutes until hardened. Store in refrigerator.