How to Make Chocolates With Coconut Oil (Healthy Recipe)

Updated on March 30, 2018
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I have a sweet tooth but used to avoid chocolates for obvious reasons. Not anymore. Now I can make my own healthy, guilt-free snacks.

How many of us have had to give up eating chocolates for one reason or the other?

We are told how bad chocolate is for us because most chocolate is laden with sugar. But not all chocolate is sweet and some are quite good for us, like dark chocolate.

Whether you like the light milk or dark chocolate, you can make your own healthy batch at home in a little over 30 minutes, including setting time in the fridge.

Now that I make my own varieties at home, I tried to find out ways to make my special treat as healthy and wholesome as is possible. That's where the coconut oil comes in.

Healthy Chocolate Made With Coconut Oil
Healthy Chocolate Made With Coconut Oil

Benefits of Coconut Oil

Coconut oil has loads of health benefits and is even referred to as a miracle oil. Though not enough people know and appreciate its benefits, coconut oil is an effective and therapeutic 'medicine'. It is only recently that science has unlocked the secrets to its amazing healing properties.

For those of us who take coconut oil regularly, making a healthy snack with it is so welcoming.

It tastes great in foods and you can add it to cereals, oatmeal, and smoothies like I do. In fact, you can use coconut oil in more foods than you can ever imagine. this post is not about that. It’s for those who have a sweet tooth but still want something tasty without the tag of ‘unhealthy’ attached to it.

In this article, I'll tell you how I make my own chocolates with virgin coconut oil. It satisfies my chocolate cravings without the tag of ‘unhealthy’ attached to them.

I call them my 'guilt free' treats.

“Guilt-free” Chocolate Slabs

You can be as creative as you like when you make yours. This means that you can add dried fruits and/or nuts of your choice (I love to use raisins, marshmallows, mango, pistachio nuts, and walnuts).

You can also add seeds if you so desire - pumpkin or sunflower seeds. Remember, these are meant to be healthy chocolate snacks.

Chocolate Main Ingredients - Dark Cocoa, Nuts, Virgin Coconut Oil, and Honey
Chocolate Main Ingredients - Dark Cocoa, Nuts, Virgin Coconut Oil, and Honey

Ingredients Required

  • Pure dark cocoa powder (unsweetened)
  • 1/3 of a cup of virgin cold-pressed coconut oil (must be virgin oil). If it is solid, warm gently to liquify it. My favourite brand ever is the unrefined Viva Organic Extra Virgin Coconut Oil.
  • Sweetener, preferably powdered Stevia (if you have a sweet tooth like me) Alternatively, you can use maple syrup, agave nectar, or honey.
  • 1/2 teaspoon of your preferred flavouring (vanilla, almond, or mint)
  • Cherries, desiccated coconut, or ginger (you can replace with your preferred ones)
  • Chopped nuts

(For a harder chocolate slab, use 1/4 cup of coconut oil)

Preparation Items

  • Mixing bowl
  • Spatula or wooden spoon
  • Ice cube tray, baking tray, or chocolate mold (I use ice cube trays most of the time because I like to pop mine right into my mouth)

Preparation time

10 minutes

Preparation

  1. Use a wooden spoon to mix the cocoa powder, coconut oil, and sweetener in a bowl. Ensure you mix them thoroughly till all lumps disappear (de-lump). Mix well until you have a nice smooth paste.
  2. Add your desired flavouring and continue to stir the mix.
  3. Make a base layer in the ice cube tray or baking tray with the chopped maraschino cherries, nuts, or whatever you wish. If you are using a baking tray, line it with greaseproof paper first.
  4. Pour your coconut oil and cocoa mix over this base layer, 1/2 an inch thick if you like your chocolate bars thin, and 1 inch if you prefer the thick slabs.
  5. Gently shake the chocolate mold.
  6. Place the tray in the fridge and store there until it solidifies. This shouldn’t take more than half an hour.

If you use an ice tray or thin baking tin, once the chocolate becomes a solid block, you can cut (or break) it into squares while it's still in the tray. You can use a warm knife if it’s a bit difficult to cut through.

Keep your healthy chocolates in the refrigerator until you are ready to eat them or else they’ll start to melt at room temperature.

I am quite certain that you'll love these chocolate treats, not only because they are so delicious, especially if you can get creative with your toppings, but also because they provide a nutritional source of quick energy with great health benefits.

Did you try out this coconut oil chocolate recipe? If so, what do you think?

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    © 2017 viryabo2

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