Melt coconut oil/vegetable shortening in a saucepan over medium to high heat.

Add the sugar and stir gently.

Add cocoa and milk powder and fold the ingredients in while stirring.

Add the vanilla or chocolate extract to bring a kick to the chocolaty flavor.

Mix everything until a smooth and silky consistency is achieved.

Pour the chocolate mixture into silicone molds. If you don’t have any, you can simply use an ice tray.

Shake and tap the mold a bit to remove any air bubbles that might be present.

Refrigerate the chocolate for 2 hours or until the chocolate completely sets.

Happy Easter !!