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).
Coconut oil is delicious! In fact, here are more Mother Rising coconut oil recipes that taste great and are good for you too!
- Coconut Oil Popcorn Made on the Stove
- Coconut Oil Smoothie
- Plantain Pancakes Made in a Blender
- No-Bake Energy Bites for Pregnancy and Postpartum
- Coconut Curry Butternut Squash Soup (made in an InstantPot)
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.
Coconut Oil Chocolates Recipe
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Ingredients
Instructions
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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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Karla says
September 27, 2016 at 5:30 amLooks 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!
Kerstin says
May 26, 2019 at 1:05 pmJust a thought, When craving chocolate it is a sign of Vitamin deficiency of Zinc & Magnesium…
Corinne Coker says
October 9, 2016 at 3:56 amHi 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.
Marie says
November 15, 2016 at 9:51 amAny 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!
Lindsey Morrow says
November 15, 2016 at 10:55 amI 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!
Alex says
February 14, 2019 at 1:20 amI tried it with sugar free maple syrup and is not bad.
MATH says
November 21, 2016 at 6:45 pmJust 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.
Jackie says
June 23, 2017 at 8:48 pmCould honey be used instead of the other sweetener ?
Lindsey Morrow says
June 23, 2017 at 10:52 pmSure! Play around with it. It’s a very forgiving recipe.
Debbie says
August 21, 2017 at 4:49 pmYou can get a monk fruit sweetened maple syrup that is sugar free low glycemic the brand is lakanto and they sell it on amazon
Lisa says
December 3, 2016 at 7:12 pmThese are wonderful. Just what I needed to get my chocolate fix!!
Cheyenne says
January 13, 2017 at 4:23 pmCould you use honey instead of maple syrup?
Cheyenne says
January 13, 2017 at 4:24 pmCould you replace honey Instead Of using maple syrup?
Lindsey Morrow says
January 13, 2017 at 6:53 pmSure!!
Mystie says
March 4, 2017 at 10:24 pmI’ve made these a few times and every time the honey or maple syrup sinks to the bottom
Gypsy says
June 27, 2017 at 9:16 amSugar free maple syrup works well if sugar is a concern. Yummy!
Suzi says
July 11, 2017 at 5:59 pmI found these to be too oily and I salvaged them by adding almond butter.
Mary Lynn says
July 25, 2017 at 6:54 pmI 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!
Lindsey says
July 26, 2017 at 8:28 amYou’re welcome! How fun. I should do this with my four year old too.
Metteke says
July 27, 2017 at 12:46 pmWould 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?
mildred says
October 3, 2017 at 4:04 pmI´ve made it with agave syrup or coconut sugar and it works great! i´ve also tried adding penut butter :p
Lisa Collins says
August 9, 2017 at 8:20 amI’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?
Rebbeca says
August 29, 2017 at 2:19 amI’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
Kay Cooper says
September 8, 2017 at 10:39 amI’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?
Lindsey says
September 13, 2017 at 2:09 pmoohohhh you should do it and let us know how it turns out.
T says
February 17, 2018 at 4:18 pmThe flu vaccine causes misscarrage too. :'(
Marialba says
March 11, 2018 at 5:50 pmCame really bad, very bitter and rough….!
joe says
July 22, 2018 at 2:19 pmSomewhere I read that a pinch or chili or cayenne improves chocolate taste.
Debbie says
August 17, 2018 at 4:32 pmCan sugar be substituted for Stevia? Don’t like after taste of Stevia
Lindsey says
August 20, 2018 at 10:27 amJust use more maple syrup to taste. 🙂
Leah says
September 4, 2018 at 7:29 amI made these , and they’re delicious, I didn’t use any syrup instead I used more vanilla essence and Stevia, they turned out fantastic,
Lindsey says
September 4, 2018 at 2:11 pmAwesome!
Denise says
November 12, 2018 at 10:22 pmI used your recipe and I added a hazelnut in each cube. Absolutely delish!!!