Vegan Coconut Milk Chocolate Bar

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

2.Remove the shells from the roasted cocoa beans to obtain the nibs.

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

4.In a double boiler, melt the cocoa butter over low heat.

5.Once melted, add the coconut milk, coconut sugar, and vanilla extract to the cocoa butter, stirring continuously until fully combined.

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

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

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

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

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