Begin by making the powdered sugar. In a blender or food processor, blend the coconut sugar and arrowroot for a few seconds. Using a fine mash strainer, sift the sugar into a bowl and reserve.
To make the sprinkles, mix together in a medium bowl 150g (which is about 1 cup) of the powdered sugar, cacao powder, water, vanilla, salt, and coffee. Mix everything with a spoon until everything is combined and you have a smooth chocolate mixture.
Line about 4 cookie sheets with parchment paper.
Pour the chocolate mixture into a ziplock bag or pastry bag. Cut a small hole on one end of the bag and begin piping long and thin strips of chocolate onto the parchment paper (see photo below). If you use a pastry bag, use a small piping tip, number 3 or 4.
Allow chocolate to dry at room temperature in a cool, dry place for 24 to 48 hours. After the chocolate is set, cut into small pieces.
Store in an airtight container at room temperature.
- You can place the sheets in your oven to allow the chocolate to dry. This helps keep the bugs and dust away from the chocolate, but make sure your oven is tuned off. - The finer you grind your sugar, the smoother the texture of your sprinkles will be.- The coffee is optional. Mixing coffee and chocolate enhances the flavor of the chocolate.- Reserve the leftover powdered sugar in an airtight container to make my Dark Chocolate Truffles recipe and other recipes. This powdered sugar recipes makes about 1 1/4 cups.Piping long strips of chocolate onto the parchment paper.
Recipe by Adriana Harlan (Living Healthy With Chocolate) at https://livinghealthywithchocolate.com/desserts/homemade-chocolate-sprinkles-refined-sugar-free-paleo-6456/