Coconut Oil Chocolates

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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.

You can find the full recipe, including tips, step-by-step photos, video, storage instructions, detailed allergy swaps, FAQ, and save at: https://www.theconsciousplantkitchen.com/coconut-oil-chocolates/ or scan the QR code here ➡️

Prep Time10

Freeze Time10

Total Time20

Servings: chocolates

Calories: 122.3kcal

Author: Carine Claudepierre

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)

US Customary - Metric

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.

Nutrition