Coconut Oil Chocolates (3 Ingredients)

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.

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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.

While the whole recipe is just below, don’t miss all my tips further down, including ingredient swaps, my cooking tips, and step-by-step shots!

Coconut Oil Chocolates

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 20 minutes.

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Prep Time: 10 minutes mins

Freeze Time: 10 minutes mins

Total Time: 20 minutes mins

Course: Snack

Cuisine: American

Servings: 10 chocolates

Calories: 122.3 kcal

Author: Carine Claudepierre

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Ingredients

US Customary – Metric

• ▢ 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.

Notes

Note 1: Refined coconut oil has no coconut flavor. You can also use the same amount of melted cocoa butter if preferred.

Note 2: Feel free to use any liquid sweetener, including agave syrup or sugar-free monk fruit syrup.

Storage: Store the chocolates in the fridge in a glass mason jar for up to 2 weeks.

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Nutrition

Serving: 1chocolate | Calories: 122.3kcal | Carbohydrates: 8g | Protein: 0.8g | Fat: 11.4g | Saturated Fat: 9.3g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 0.9g | Sodium: 1.6mg | Potassium: 83.5mg | Fiber: 1.6g | Sugar: 4.9g | Calcium: 14.4mg | Iron: 0.6mg | Magnesium: 23.1mg | Phosphorus: 31.6mg | Zinc: 0.4mg

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.

Carine’s 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 balance 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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