Using the double boiler method, melt coconut oil, cacao butter and honey in the double boiler.
Once all ingredients are melted and mixed well, slowly add cacao powder (remove any lumps before adding) stirring to create a smooth mixture. Add optional ingredients at this time if desired.
Pour chocolate mixture into small muffin moulds about quarter full. Place in freezer until firm. Once firm remove chocolate from moulds and store in an odor-free airtight container in fridge or freezer. Enjoy daily!
This recipe makes a 50% chocolate. If you prefer it darker add less sweetener or more cacao powder. For additional chocolate info visit giddyyoyo.com.