1/4 cup (28 g) raw cocoa butter, melted
3 tbsp coconut oil
1/2 cup raw cacao powder
3 tbsp carob powder
1 tsp. pure vanilla extract
Add-ins: ¼ cup cacao nibs, organic raisins, nuts, etc.
Place cocoa butter chunk(s) or pieces into the upper insert of a double boiler (or just use a glass bowl atop a small saucepan of boiling water), estimating how much you'll need to get 1/4 cup of melted cocoa butter (or measure 28 g). Melt cocoa butter, and add the raw cacao powder.
Add coconut oil to the mix. Once blended, add the carob and vanilla.
Stir or whisk to mix well. Pour into molds or onto waxed paper or silpat.
Refrigerate at this stage for 15-20 minutes. Add cacao nibs, raisins, etc.
Refrigerate the mold to fully harden the chocolates.