This year I have radically changed my diet, which has allowed me to lose more than 30 pounds. (I’ll share more about that on another day. Promise!) One of the big things I have done is remove refined sugar from my diet, and limit other kinds of sugars as well. And limit carbs. However, sometimes a girl needs a sweet treat, especially at night. In this post I will share with how to make simple coconut oil chocolates that taste amazing, that are good for you too and could be an integral part of your weight loss plan. You can do it, mamas!
Coconut Oil Chocolate Ingredients
These coconut oil chocolates have only six ingredients, none of which I would say are bad for you in moderation. In fact, some of them are extremely healthy! The six ingredients are unrefined coconut oil, cacao powder, maple syrup, vanilla extract, SweetLeaf stevia powder and pink Himalayan salt. If possible, I try to buy these ingredients organic.
Unrefined Coconut Oil
Coconut oil has many benefits. It is a healthy fat that you can feel good about eating. My favorite thing about coconut oil, however, is that it makes breast milk better by increasing the immunity of the baby. Isn’t that amazing?! Mothers who ingest and use coconut oil topically will make their breastmilk better by strengthening its antimicrobial properties.
Here’s a brand of coconut oil that I like (link).
Cacao Powder
Cacao powder tastes great, but also has a rich supply of magnesium, dietary fiber and antioxidants.
I like this brand (link).
Maple Syrup
Maple syrup is how we get these chocolates to taste good. Maple syrup tastes AMAZING paired with cacao powder. I’ve tried this recipe with no maple syrup, only sweetened with stevia. It wasn’t good. Don’t do it! If you would like less sugar try cutting the maple syrup in half.
I’ve tried this maple syrup before (link). Yum!
Vanilla Extract
Coconut oil chocolates and vanilla extract go together like peas and carrots. Just like Forest Gump and Jenny.
Here’s a link to the one I buy (link). However, you can easily make your own vanilla extract!
Sweet Leaf Natural Stevia Sweetener (optional)
Here’s where I might loose some of you. In order to put less maple syrup in the recipe (for less sugar) and it still taste good, I added some stevia.
I think a little bit of maple syrup and a little bit of Sweet Leaf stevia is the perfect combination (link). You could even try the Sweet Leaf drops (link)! It would probably mix together easier…
Pink Himalayan salt (optional)
Adding a pinch of salt just makes these already delicious coconut oil chocolates delicious-er. Because that’s a word.
I use pink Himalayan salt (link). Costco usually has a good price on this, by the way.
Coconut Oil Chocolates Directions
Step 1: Mix all ingredients together in a bowl.
Notice how my coconut oil is in the in between state of liquid and solid. My thermostat is set at 76 degrees and coconut oil begins to get solid at that temperature. If your home is warmer than 76 degrees your coconut oil will be liquid, making it easy to combine ingredients. If your home is cooler, you might need to heat the coconut oil to allow ingredients to combine effectively.
I ended up having to heat my mixture in the microwave for less than a minute. You could also mix the ingredients on the stove at low heat.
After the mixture is melted and combined well, pour into an ice cube tray. This recipe will make 12 cubes of chocolate. Success!
After they are frozen, which may take between 30 and 60 minutes, pop them out of the ice cube tray.
Try one! These coconut oil chocolates are amazing!
Store them in a freezer Ziploc (link) or other container. I limit myself to one per day. Somehow, they’re gone within a week. Hmmmm…
If you’re like me and prefer someone to SHOW you how to do it, click on the videos below.
Shelf Life: I have no idea because I eat them within a week.
Ingredients
3/4 cup cacao powder
3/4 cup unrefined coconut oil
1/4 cup (or less) maple syrup
1 tsp vanilla
1 pinch of salt
1 packet of Sweet Leaf stevia sweetener (optional)
1 ice cube tray
Directions
1. In a small bowl mix all ingredients together until mixture is an even consistency.
2. If necessary (if it’s cooler than 77 degrees in your home) melt mixture in the microwave for about 30-60 seconds. The stove top would work too.
3. Pour mixture in an ice cube tray and place in the freezer.
4. Coconut oil chocolates will be ready in about 30- 60 minutes. Store in a freezer Ziploc bag.
That’s it! I hope you enjoy it as much as I do. I ALWAYS have these on hand. My coconut oil chocolates are awesome!
If you end up making them, come back and let me know what you thought. I’d love to hear from you!
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Looks amazing! I bet it would also be wonderful with a few chopped almonds or any other nut. Yummy!!
Can’t wait to make these…my daughter & I both have serious chocolate issues!!
Thanks for posting!
Hi interesting recipe, I am lactose intolerant so I use coconut oil too. In the UK I use Lucy Bee in glass jars and buy from Amazon.
I also use as a moisturiser and deodorant.
Any idea what the carb count is per piece?
The syrup concerns me as I’m diabetic but you states it would not taste Good without it.
I want to make this!
I don’t off hand. Sorry! I suppose it would depend on how much syrup was used, if any. Do you have a go-to sweetener that you use? You could always try it without the syrup and see what you think. You could melt it back down and add syrup as needed if it wasn’t to your liking. Hope that helps!
Just doing rough math based on my bottle of maple syrup (organic, single ingredient), and focusing ONLY on the carbs from the maple syrup: 1/4 c maple syrup contains 53g carbs (48g sugar, though all 53g will become sugar). The recipe says it makes 12 cubes, so 53g carbs / 12 cubes = 4.4g carbs per cube. 4g carbs = 1 tsp of sugar, so each cube is equivalent to over a teaspoon of sugar. You could reduce that by making smaller cubes or using less maple syrup. As perspective, there’s only 1 teaspoon of sugar circulating in the blood of a non-diabetic’s body.
Could honey be used instead of the other sweetener ?
Sure! Play around with it. It’s a very forgiving recipe.
You can get a monk fruit sweetened maple syrup that is sugar free low glycemic the brand is lakanto and they sell it on amazon
These are wonderful. Just what I needed to get my chocolate fix!!
Could you use honey instead of maple syrup?
Could you replace honey Instead Of using maple syrup?
Sure!!
I’ve made these a few times and every time the honey or maple syrup sinks to the bottom
Sugar free maple syrup works well if sugar is a concern. Yummy!
I found these to be too oily and I salvaged them by adding almond butter.
I made these with my 4-year-old today! They were delicious and easy enough to let her do most of the work. She has a heck of a sweet tooth so this was a good alternative to traditional sweets for us. Thank you for the recipe!
You’re welcome! How fun. I should do this with my four year old too.
Would like to know how many carbs per cube. Is it diabetic friendly? Snacks for a diabetic should have no more than 15gr. of carbs per 2 snacks a day. Is it a low glycemic snack?
I´ve made it with agave syrup or coconut sugar and it works great! i´ve also tried adding penut butter :p
I’ve had the same problem of the syrup or honey staying separate, even to the point of honey seizing up in a mass. Any suggestions?
I’m excited to try them. But just a point you may not know. Stevia has been linked to miscarriage. You mentioned pregnant mummas. Stevia can be an abortive. I have a friend that lost 5 babies
I’m wondering if you could use a food processor to blend the ingredients–maybe even drizzle the coconut oil in slowly to emulsify it.. This would probably solve the problem of syrup/honey separating before it freezes, do you think?
oohohhh you should do it and let us know how it turns out.
The flu vaccine causes misscarrage too. :'(
Came really bad, very bitter and rough….!