This coconut oil chocolate is so smooth and rich, and it’s super easy to make! A healthier, dairy free way to satisfy your chocolate craving!
Here we are in the new year! Time for a fresh start, right?
I don’t know about you, but after the holidays, I feel a little bit sugared out. Too many Christmas cookies, I guess.
But even though I’m pretty much over sugary desserts, I still have a dark chocolate craving. 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! And you can make it in any shape you want. 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.
What type of coconut oil works best for making homemade chocolate?
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.
How do you make coconut oil chocolate?
- 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.
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.
Can I leave the toasted coconut out of this recipe?
Sure, just leave it out if you want smooth chocolate, or feel free to add something else like dried fruit, nuts, or seeds. I’ve made a version of this chocolate with toasted quinoa, and that’s really delicious and crunchy. But if you do that, it isn’t a grain free or paleo recipe.
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Coconut Oil Chocolate with Toasted Coconut.
This coconut oil chocolate is so super smooth and delicious, plus it's a bit healthier than regular chocolate.
Ingredients
- 1/3 cup unrefined organic coconut oil
- 1/3 cup unsweetened cocoa powder
- 2 1/2 Tablespoons maple syrup You can reduce the amount of maple syrup if you wish.
- 1/3 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.
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.
Delicious recipe!