HOMEMADE COCONUT OIL CHOCOLATE
🥥🍫
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.
INGREDIENTS
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
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
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.
Marshmallows: For regular sized pieces, cut into 4 pieces, or use mini marshmallows and place evenly on your tray
Sweetened Coconut flakes: I prefer the sweetened variety as the plain coconut flakes can have a more fibrous and dry taste.
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
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.
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
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)
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
Chocolate mold: pour the mixture into the mold and give the tray a few taps on the counter to get rid of air bubbles.
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!
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.
POP, SMASH, & ENJOY
After 10 minutes the chocolate should have hardened, and will be ready to pop out of the mold.
Break up the chocolate bark into rough bite-sized pieces with your hands.
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!
And there you have it, a simple, quick, and dare I say it ‘healthy’ chocolate snack with limitless flavour combinations!
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