This coconut oil chocolate is so smooth and rich, and it’s super easy to make! This is a delicious dairy free way to satisfy your chocolate craving!
I love chocolate.
I especially love dark chocolate. And one of my favorite types of dark chocolate is this homemade coconut oil chocolate with toasted coconut flakes.
It’s so easy to make this dessert. When I discovered how simple it was to make this, I was floored. Homemade coconut oil chocolate takes just a few pantry ingredients to make.
Even if you don’t have a chocolate mold, you could just pour the chocolate mixture onto some parchment paper, and then break it up once it solidifies.
And if you have food allergies, you know that it can be hard to find safe chocolate! So much of it is cross contaminated with nuts or dairy. When you make your own, you can control exactly what goes into your chocolate. It tastes delicious, and you know that it’s safe, because you made it yourself.
Ingredient Notes
- Coconut Oil – Any coconut oil should work well, because coconut oil solidifies at cooler temperatures. I prefer to use organic, virgin, unrefined coconut oil. It has a nice coconut flavor. If you don’t want to taste a stronger coconut flavor, then you should use refined coconut oil. Refined coconut oil has a neutral flavor.
- Unsweetened Cocoa Powder – We like Hershey’s unsweetened cocoa powder, but feel free to use any brand that works for you.
- Pure Maple Syrup – Maple syrup is my favorite sweetener for this recipe, but you could also use honey if you prefer.
- Coconut Flakes – I like the very finely shredded coconut flakes rather than the larger shreds.
Step by Step Instructions
- Melt the coconut oil for about 15 seconds in the microwave, then add the maple syrup and cocoa powder.
- Stir until very smooth. Add the toasted coconut flakes and stir again.
- Pour the chocolate mixture into a candy mold.
Variations
- Leave out the coconut for a super smooth chocolate
- Add dried cherries, cranberries, or seeds
- Try adding quinoa to make chocolate with toasted quinoa
FAQs
I don’t know of a different oil that would work. This chocolate firms up because coconut oil solidifies at cooler temperatures. Other oils don’t do that, so it isn’t possible to make chocolate with them. Cocoa butter might work, but I haven’t tried that.
Yes, dutch processed cocoa powder or regular cocoa powder will work well in this recipe.
Storage
Store this chocolate in an airtight container in the refrigerator for up to 10 days.
If you’d like to keep it longer, you can freeze it for up to 3 months.
More Chocolate Recipes
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Recipe
Coconut Oil Chocolate with Toasted Coconut.
Ingredients
- â…“ cup unrefined organic coconut oil
- â…“ cup unsweetened cocoa powder
- 2 ½ Tablespoons maple syrup You can reduce the amount of maple syrup if you wish.
- â…“ cup toasted coconut flakes I used finely shredded coconut.
Instructions
- Place the coconut oil in a microwave safe bowl, and microwave until melted, about 15-20 seconds.
- Stir in the cocoa powder and maple syrup. Stir until very smooth.
- Add the toasted coconut and stir again.
- Pour the mixture into a mold of your choice. This one makes squares, and this one makes a chocolate bar shape.
- Carefully place the mold in the refrigerator, and allow the chocolate to chill for at least an hour.
- Make sure the chocolate has solidified, and then remove it from the mold. Store in an airtight container in the refrigerator. Chocolate should stay fresh for about 10 days.
Katie
Delicious recipe!