Vegan Coconut Milk Chocolate Bar

1Roast the cocoa beans (1 cup) at 350°F (175°C) for 15 minutes, stirring occasionally.

2Remove the shells from the roasted cocoa beans (1 cup) to obtain the nibs.

3Grind the cocoa nibs in a high-speed blender or food processor until they form a smooth paste, known as cocoa liquor.

4In a double boiler, melt the cocoa butter (¼ cup) over low heat.

5Once melted, add the coconut milk (1 cup), coconut sugar (½ cup), and vanilla extract (1 tsp) to the cocoa butter (¼ cup), stirring continuously until fully combined.

6Slowly add the cocoa liquor to the mixture, stirring constantly until smooth and well combined.

7Continue to heat the mixture over low heat, stirring frequently, for about 10-15 minutes until it reaches a thick, glossy consistency.

8Pour the mixture into a chocolate mold or a lined baking dish, smoothing the top with a spatula.

9Let the chocolate cool at room temperature for about 30 minutes, then transfer to the refrigerator to set completely, about 2 hours.

10Once set, remove the chocolate from the mold or dish and break into bars or pieces as desired.