About the Recipe
Ingredients
2 c. White Chocolate
½ c. Coconut Oil
2 oz. Pecans, chopped
1 ½ oz. Mango, dried & chopped
½ tsp. Vanilla Extract
Preparation
You need a pot and a metal bowl. The metal bowl must be small enough to fit in the pot but not fall in the pot. You need to put water in your pot and when you put the bowl on top the water must not touch the bottom of the bowl.
First boil your water in your pot, while that is coming to a boil add Chocolate and Coconut Oil into your metal bowl.
Remove pot from heat and place your bowl on top
Stir chocolate mixture with a spatula off and on as it melts together
Add Pecans, Mango and Vanilla Extract stir well
Pour in an 8x8 square parchment paper pan
Refrigerate for an hour or two
Remove from fridge and cut into desired pieces
Keep refrigerated this is not a counter stable chocolate