These Coconut Oil Chocolates are homemade chocolate treats with a delicious fudgy core and a crunchy outside. They are perfect as a quick snack made with no refined sugar and ready in 15 minutes.
These chocolates are great if you feel like a piece of dark chocolate and you run out but don’t want to go to the shop.
Ingredients and Substitutions
You already have these 3 ingredients in your pantry:
- Coconut Oil – This provides the base fat for these chocolates, giving them a rich, fudgy texture and helping them solidify. Using refined coconut oil will ensure no coconut flavor if you want a more neutral taste. If you prefer, you can substitute coconut oil with cocoa butter, which will give the chocolates a more traditional chocolate flavor and texture but may need more time to solidify. You can’t use oils that don’t firm up at room temperature, or the chocolate won’t harden.
- Unsweetened Cocoa Powder – This is where the chocolate flavor comes from, providing a rich, dark chocolate taste without any added sugar. You can substitute it with carob powder for a caffeine-free, naturally sweeter option.
- Maple Syrup – A natural liquid sweetener that balances the bitterness of the cocoa powder and adds depth of flavor. You can replace it with agave syrup for a lighter taste or monk fruit syrup for a sugar-free, low-carb option.
How to Make Coconut Oil Chocolates
This recipe is crazy easy, you can make it in just a few minutes with 3 ingredients.
Combine the ingredients in a small mixing bowl.
Pour the batter into silicone molds and place them in the freezer for 10 minutes.
Expert Tips
Beyond the recipe card below, here are a few more tips to make the best chocolate bites you can:
- Ensure Everything is Melted Properly – Make sure the coconut oil is fully melted before mixing with the other ingredients to ensure a smooth consistency. If using cocoa butter, it can take longer to melt, so be patient.
- Use High-Quality Cocoa Powder – The quality of your cocoa powder will greatly affect the final flavor. Choose organic or Dutch-processed cocoa for a richer, smoother chocolate taste.
- Add a Pinch of Salt – A small pinch of salt can elevate the sweetness and bring out the deep chocolate flavors.
- Use Different Molds for Fun Shapes – Experiment with different silicone molds to create fun shapes, which are great for gifting or simply making them more visually appealing.
- Keep the Chocolates in the Fridge – Since coconut oil has a low melting point, these chocolates will melt at room temperature. Always store them in the fridge to maintain their firmness.
- Add Crunchy Mix-ins – For added texture, mix in chopped nuts (like almonds or hazelnuts) or seeds (like pumpkin or chia) before pouring into molds.
- Control Sweetness – Adjust the sweetness by adding a little more or less maple syrup based on your preference. You can also drizzle some extra sweetener on top after the chocolates have set.
- Freezing Time May Vary – Depending on the thickness of the molds, freezing times might differ. Always check after 10 minutes, but thicker chocolates might take up to 15 minutes to harden fully.
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Coconut Oil Chocolates
Ingredients
- ½ cup Coconut Oil - melted, use refined coconut oil for no coconut flavors (note 1)
- ½ cup Unsweetened Cocoa Powder
- ¼ cup Maple Syrup - (note 2)
Instructions
- Place a silicone ice cube mold on a plate and set it aside.
- Melt the coconut oil – I like to place the coconut oil jar in a glass bowl, pour boiling water into the bowl, and wait until the coconut oil melts in the jar. Then, fill 1/2 cup with some melted coconut oil.
- In a mixing bowl or a glass jug, whisk melted coconut oil, maple syrup, and unsweetened cocoa powder until consistent.
- Pour the mixture into the silicone mold.
- Pop the plate with the filled silicone mold in the freezer for 10 minutes or until the chocolate hardens.
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