Here is a concise summary of the provided transcript:
**Title:** Making Vegan Chocolate with 3 Ingredients
**Summary:**
* Host Camila shares a simple recipe for vegan chocolate using only 3 ingredients:
1. Coconut oil
2. Sugar (or alternatives like coconut sugar)
3. Cocoa powder (or carob for those who don't consume cocoa)
* Optional add-ins: vanilla essence, dried fruits, and nuts
* Instructions for preparing the chocolate using a bain-marie setup
* Tips and discussions on:
+ Using non-hydrogenated coconut oil for better health benefits
+ Replacing cocoa with carob for those who avoid it due to caffeine or roasting
+ Alternative sweeteners like coconut sugar and syrups (avoiding transgenic options)
* Call to action: Subscribe, like, and share the video, with an invitation to comment and improve the recipe.
Here are the key facts extracted from the text, numbered and in short sentences:
**Ingredients and Equipment**
1. The recipe uses three main ingredients: coconut oil, sugar, and cocoa powder.
2. Additional ingredients include vanilla essence (or natural vanilla bean) and optional dried fruit or nuts.
3. Equipment needed includes a glass jar, silicone mold, silicone spatula, and a pan for a bain-marie.
**Recipe Details**
4. The recipe requires 1/3 cup of cocoa powder, 1/3 cup of solid coconut oil, and 1/4 to 1/3 cup of brown sugar.
5. The mixture is prepared using a bain-marie setup.
6. The chocolate mixture is then poured into a silicone mold and refrigerated for at least 2 hours.
**Storage and Shelf Life**
7. The chocolate does not contain water, making it last longer.
8. To prevent the coconut oil from going rancid, store the chocolate in the fridge.
9. In hot regions, the chocolate may melt at room temperature.
**Coconut Oil Information**
10. There are two types of coconut oil: hydrogenated (odorless) and non-hydrogenated (smells like coconut).
11. Hydrogenated coconut oil is not recommended for health reasons.
12. Non-hydrogenated coconut oil is suitable for cooking and cosmetics.
**Cocoa and Alternatives**
13. Some vegans avoid cocoa due to its caffeine content or the roasting process.
14. Raw cocoa with controlled temperature processing is available in some US and European brands.
15. Carob (Alfa arroba) can be used as a cocoa substitute, although it tastes different.
**Sugar Substitution**
16. Coconut sugar can be used as a substitute for brown sugar due to its lower glycemic index.
17. Other alternatives include agave syrup, coconut syrup (coconut nectar), but not corn syrup (due to being transgenic).