COCONUT OIL CHOCOLATE
🥥🍫

A woman, Martina Sazunic, with pink hair and tattoos smiling and holding a dish of coconut oil chocolates in a cozy kitchen setting.

Homemade Coconut Oil Chocolate is quick to make and outrageously delicious…especially when you add marshmallows.

  • This recipe is easily adjustable and perfect for Paleo, Low-Carb, Gluten-Free, Dairy-free, and Vegan lifestyles.

  • You choose the amount of sweetness, and type of toppings.

  • Less than 5 mins to make and 10-20 mins to cool.

coconut oil chocolate bonbon
rocky road marshmallow coconut chocolate

INGREDIENTS

Various jars and containers of food ingredients including Fry's premium cocoa, Nutiva virgin coconut oil, honey, and Splenda Stevia on a white surface.

Main Ingredients

  • ½ cup coconut oil (115g)

  • ½ cup cocoa powder (50g)

  • 2 tablespoons honey (or maple syrup, agave) 

  • 1 tsp stevia (4g) (add an extra TBSP of honey if you’re not using stevia)

  • ½ teaspoon vanilla extract

  • 1/8 tsp sea salt

  • 1/8 tsp hot chilli flakes (or cayenne pepper)

Suggested Toppings

  • Crushed Toasted Almonds

  • Shredded Sweetened Coconut

  • Marshmallows

  • Goji Berries

  • Sea Salt

A silicone mold with heart-shaped cavities and a tray lined with paper baking cups, both placed on a white surface.

CHOOSE YOUR MOLD

For this recipe you can use a:

Silicone Chocolate Mold - for cuter, bite-sized pieces

Or a tray or plate lined with parchment paper to make slabs of chocolate bark

PREP YOUR TOPPINGS

Candy molds filled with crushed nuts, marshmallows, and coconut flakes, ready for making chocolates or confections.

You can add any kinds of toppings you want, or you can have plain coconut chocolate, it’s completely up to you.

My favourite combination is marshmallow, crushed almonds, and sweetened coconut flakes.

A person preparing marshmallows on a wooden table with a rolling pin, a jar, and a tray of heart-shaped molds.

Marshmallows: For regular sized pieces, cut into 4 pieces, or use mini marshmallows and place evenly on your tray

A person holding a jar labeled 'Sweet Coconut' in a room with a colorful neon rainbow sign on the wall.

Sweetened Coconut flakes: I prefer the sweetened variety as the plain coconut flakes can have a more fibrous and dry taste.

Person holding a white pestel and mortar filled with chopped nuts, preparing to make a pastry or dessert.

Crushed almonds: Just your favourite crushing method to make your almonds into small chunks that can easily fit into the chocolate molds.

MAKE THE CHOCOLATE MIX

Person melting coconut oil on a portable stove, stirring with a spoon, with kitchen items in the background.

Add ½ cup of coconut oil on low heat and mix until melted. Once melted, add ½ cup of cocoa power to the pan and mix to blend.

Two hands pouring honey into a red measuring spoon while a third hand holds the bottle steady, with various jars and kitchen utensils in the background.

Add 2 - 3 TBSP honey and mix well.  Taste the mixture to see if the flavour matches your preference. 
I used 2 TBSP honey plus 1 TSP Stevia to keep the sugar content lower, but you don’t have to use Stevia.

Pro Tip: Instead of honey you can sub any liquid sugar such as agave or maple syrup. You can also use sub any liquid sugar for any sweetener of your choice as long as it dissolves quickly. Granular sugar doesn’t work as well and can end up grainy.

Add Flavour Enhancers 

A white mug with a red mushroom-shaped lid, a tube of vanilla bean paste, and three jars containing ground spices on a white surface.

You can make this coconut oil chocolate with just three ingredients, but I’ve found adding a few extra ingredients makes the flavour of the chocolate pop.

Add: Vanilla extract (½ tsp), a big pinch of sea salt, and a dash of hot chilli flakes / powder (1/8 tsp)

Person pouring chocolate syrup from a pot into a glass measuring cup on a wooden countertop in a kitchen.

Once all final flavours have been added, give your chocolate a taste. Adjust according to your preferences. Pour into a heat-proof jug with a pouring spout.

ADD MIX TO MOLD

A person pouring chocolate into a heart-shaped ice cube mold on a metal tray.

Chocolate mold: pour the mixture into the mold and give the tray a few taps on the counter to get rid of air bubbles.

Pouring chocolate syrup onto a baking tray lined with parchment paper, with marshmallows and nuts.

Plate or Tray: Pour the mixture onto your topping with little to no ceremony.

PRO TIP: The depth of your plate or tray will make thick or thin chocolate bark, so choose carefully!

A tray of melting chocolate with marshmallows next to a heart-shaped chocolate mold on a metal tray.

Once you’ve poured your mixture into your chosen container, put in the freezer for 10 min to quickly set. You can also leave it in the fridge to cool, but it will take 20 min or so.

Inside a refrigerator with a tray of chocolate brownies topped with marshmallows, and other frozen desserts, with hands reaching for the items.

POP, SMASH, & ENJOY

Close-up of dark chocolate hearts and assorted chocolates on parchment paper.

After 10 minutes the chocolate should have hardened, and will be ready to pop out of the mold.

Person wearing clear gloves holding a large piece of chocolate bark with marshmallows and chocolate chunks, beside a similar smaller piece on a tray.

Break up the chocolate bark into rough bite-sized pieces with your hands.

Someone breaking up a large piece of dark chocolate on a baking sheet covered with parchment paper, with scattered smaller chocolate chunks nearby.

PRO TIP: As this is not regular chocolate, the coconut chocolate will start to melt at a much more rapid rate, so once you have your coconut chocolate ready to eat, store them back in the fridge so they don’t melt!

A woman with pink hair and tattoos on her arm, wearing a cherry and star-patterned shirt and a black apron with white polka dots, is holding a small pink bowl filled with chocolate candies. She is smiling at the camera in a cozy kitchen with shelves, art, and kitchen utensils in the background.
Pink bowl with dark chocolate heart-shaped and irregular pieces on a white background.

And there you have it, a simple, quick, and dare I say it ‘healthy’ chocolate snack with limitless flavour combinations!

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