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Home » Desserts » Coconut Oil Chocolate with Toasted Coconut.

Coconut Oil Chocolate with Toasted Coconut.

Jan 2, 2019 · Modified: Apr 24, 2022 by Kelly Roenicke · 1 Comment

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coconut oil chocolate recipe

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!

easy coconut oil chocolate

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 your own chocolate at home! 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.

Jump to:
  • Ingredients
  • Type of Coconut Oil
  • Instructions
  • FAQs
  • Variations
  • More Chocolate Recipes
  • Recipe
dairy free toasted coconut chocolate bars

Ingredients

  • coconut oil
  • cocoa powder
  • maple syrup
  • coconut flakes

Type of 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.

Instructions

  1. Melt the coconut oil for about 15 seconds in the microwave, then add the maple syrup and cocoa powder.
  2. Stir until very smooth. Add the toasted coconut flakes and stir again.
  3. Pour the chocolate mixture into a candy mold.
how to make coconut oil chocolate

FAQs

Can I make this chocolate with a different oil?

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.

Can I use dutch processed cocoa powder?

Yes, dutch processed cocoa powder or regular cocoa powder will work well in this recipe.

Is maple syrup paleo?

Yes, maple syrup is approved for the paleo diet. If you aren’t following a paleo diet, you could also use honey or agave syrup in this coconut oil chocolate. I suspect that stevia drops would also work, although I have not tried that.

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
coconut oil chocolate with toasted coconut

More Chocolate Recipes

  • Chocolate and Vanilla Tartufo
  • Chocolate Sunbutter Fudge
  • Chocolate Frosted Cupcakes

Disclosure: This post contains affiliate links.

Recipe

coconut oil chocolate
5 from 1 vote
Print

Coconut Oil Chocolate with Toasted Coconut.

This coconut oil chocolate is so super smooth and delicious, and it's so easy to make at home!

Course Dessert
Cuisine Dairy Free, gluten free, vegan.
Keyword easy
Prep Time 5 minutes
Chilling time 1 hour
Servings 8
Calories 126 kcal
Author Kelly Roenicke

Ingredients

  • ⅓ cup unrefined organic coconut oil
  • ⅓ cup unsweetened cocoa powder
  • 2 ½ Tablespoons maple syrup You can reduce the amount of maple syrup if you wish.
  • ⅓ cup toasted coconut flakes I used finely shredded coconut.
US Customary – Metric

Instructions

  1. Place the coconut oil in a microwave safe bowl, and microwave until melted, about 15-20 seconds.

  2. Stir in the cocoa powder and maple syrup. Stir until very smooth.

  3. Add the toasted coconut and stir again.

  4. Pour the mixture into a mold of your choice. This one makes squares, and this one makes a chocolate bar shape.

  5. Carefully place the mold in the refrigerator, and allow the chocolate to chill for at least an hour.

  6. 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.

Recipe Notes

You can store this chocolate in the refrigerator for up to ten days.

This chocolate will melt at room temperature. Be sure to keep it chilled!

If you don’t want to add the toasted coconut, you can leave it out. You could also add cacao nibs, toasted quinoa, pumpkin seeds, or dried fruit.

Nutrition Facts
Coconut Oil Chocolate with Toasted Coconut.
Amount per Serving
Calories
126
% Daily Value*
Fat
 
11
g
17
%
Saturated Fat
 
10
g
63
%
Sodium
 
2
mg
0
%
Potassium
 
87
mg
2
%
Carbohydrates
 
7
g
2
%
Fiber
 
1
g
4
%
Sugar
 
4
g
4
%
Calcium
 
11
mg
1
%
Iron
 
0.6
mg
3
%
* Percent Daily Values are based on a 2000 calorie diet.

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Filed Under: Dairy Free, Desserts, food, Gluten Free, Nut Free, Recipes, Sweets, Vegan Tagged With: Dairy Free, Egg Free, Fish Free, Garlic Free, Gluten Free, Legume Free, Mustard Free, Nightshade Free, Onion Free, Peanut Free, Sesame Free, Shellfish Free, Soy Free, top 8 allergy free recipe, Tree Nut Free

  • Author
  • Recent Posts
Kelly Roenicke
Kelly Roenicke
Mom to two boys with food allergies and sensitivities, Kelly is passionate about allergy friendly cooking and baking. She believes that you can enjoy amazing, easy recipes even when cooking for multiple food allergies.
Kelly Roenicke
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Reader Interactions

Comments

  1. Katie

    February 05, 2019 at 6:14 pm

    5 stars
    Delicious recipe!

    Reply

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Hi! I'm Kelly, and I believe that you can enjoy amazing, easy recipes even when cooking for multiple food allergies.

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