Coconut Oil Chocolate Bars

These coconut oils chocolate bars are a healthy treat made with metabolism boosting fats, mineral rich cocoa powder and raw honey. Indulge in this healthy treat without guilt! Use metabolism boosting coconut oil, to make a healthy treat for you and your family!

Coconut Oil Chocolate Bars from The Coconut Mama

Indulge in this healthy coconut oil chocolate without guilt! This recipe calls for metabolism boosting coconut oil, cocoa powder and raw honey to make a healthy treat for you and your family!

I love chocolate.

I avoid most commercial candy bars due to artificial flavors or soy lecithin in the ingredients. I found that if I mix cocoa powder with coconut oil, vanilla, salt & sugar I can produce a chocolate bar that is both tasty and healthy!Coconut Oil Chocolate Bars from The Coconut Mama

Coconut Oil Chocolate Bars


2/3 cup cocoa powder
2/3 cup coconut oil
1/3 cup + 1 tablespoon honey, maple syrup or simple syrup
1/2 teaspoon vanilla extract
pinch of salt


  • Heat coconut oil in a small saucepan over low heat.
  • Once it melts add the remaining ingredients.
  • Stir and pour mix over a parchment paper
  • Place cookie sheet in refrigerator for 2-4 hours, or until it is set.
  • Once the chocolate hardens, break it up into pieces.
  • Store in an airtight container in the refrigerator.

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5.0 from 8 reviews
Coconut Oil Chocolate Bars
  • ⅔ cup cocoa powder
  • ⅔ cup coconut oil
  • ⅓ cup + 1 tablespoon honey, maple syrup or simple syrup
  • ½ teaspoon vanilla extract
  • pinch of salt
  1. Heat coconut oil in a small saucepan over low heat.
  2. Once it melts add the remaining ingredients.
  3. Stir and pour mix over a parchment paper lined cookie sheet.
  4. Place cookie sheet in refrigerator for 2-4 hours, or until it is set.
  5. Once the chocolate hardens, break it up into pieces.
  6. Store in an airtight container in the refrigerator.


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About the author: Tiffany is a real food mama who lives in Oregon. She is a stay at home mom of three coconut babies. She is passionate about traditional and healing foods. As a true believer in the health benefits of coconut, she uses coconut products in almost all her cooking. Subscribe to The Coconut Mama’s Newsletter for more articles like this one.

Comments on this entry are closed.

  • M McC April 20, 2017, 7:23 am

    Very yum! I cooled these in ice cube trays so they made cute little chocolate bars. Some of them broke when I plopped them out of the trays, but enough stayed in tact to serve at our tea party. Thanks for the great recipe!

  • Meda McQueen April 18, 2017, 11:27 am

    I love all your information and recipes. I was wondering if you could substitute another sweetener in this recipe? I don’t use any form of sugar, honey, etc. What would you recommend? Thanks!

  • Mary March 22, 2017, 11:29 am

    Oh. My. Word. Is. This. GOOD!!! The flavor of Hershey’s dark chocolate but the texture is almost fudge-like. Sooooooo good!!! Thank you!

  • sandra February 21, 2017, 1:24 am

    i am looking for recipes with coconut oil for weight loss and help with memory.
    thank you for your info.

  • Amy Edmonson January 16, 2017, 4:24 pm

    What size cookie sheet did you use? I used a 9×13 and it never solidified. I even tried sticking it in the freezer. Even though I mixed it well, my pan also must be slightly warped. The egdes solidified, but only because the maplw syrup traveled to the middle where it continues to be gooey. The edges are very bitter. While to gooey middle definitely tastes good it’s certainly not the desired texture.

  • Helen December 1, 2016, 3:41 pm

    Hi! My honey separated while cooling-what did I do wrong? I got it out of the mould next morning but the honey was all on the bottom! I saved it by turning it upside down and covering with hundreds and thousands…

  • Millefey November 21, 2016, 1:31 pm

    Daaamn. It’s true that I’ve never tried making chocolate bars before but they sure do taste like truffles as I know them..! 😀 I microwaved the full concoction for a few seconds and after mixing twice (with a blender) the result was perfectly smooth, without any separation. I didn’t use as much honey as it was not raw but a syrup I had, and I had to exclude the vanilla but added the rind of one organic lemon instead. I will certainly try making this recipe again in the future, probably with nuts, peppermint or cookie crumbles…

  • Elizabeth November 9, 2016, 2:47 pm

    Hi Tiffany, thankyou so much for your knowledge, on coconut oil, I find it very interesting I am enjoying your receipies and news letters thanks heaps, Elizabeth

  • Giselle October 29, 2016, 7:29 am

    Have you made these with shredded coconut and or nuts?

    I love the coconut “haystacks” and would like to try this recipe with shredded coconut.

  • Brynn October 26, 2016, 9:43 am

    Thank you for this! When cooking or mixing coconut oil with other foods, like chocolate in this case, do you still get all the health benefits from the coconut oil?

  • Rosemary September 29, 2016, 5:05 pm

    How much does this recipe make? 8 x 8″ square pan, 9 x 13″ pan. I need more specific estimate of how much the recipe makes and does it need to be refrigerated?

  • tiffany September 22, 2016, 5:44 am

    I love this. I use coconut oil in everything and I love chocolate so this is great. My kids love it too

  • Gayle September 7, 2016, 5:18 am

    I didn’t use any heat , I put 1/2 cup of coconut oil in a freezer bag and played with it like a stress ball until it went more runny but was still white,added 3 table spoons of runny honey to the bag and massaged it outside the bag to mix it again,added 1/2 cup of coco powder and massaged the bag again,added 1/2 teaspoon of vanilla flavouring and repeated mixing then I put half the mixture in a chocolate mould in the freezer and half in the fridge. The freezer one had a smoother,shiney look and tasted silkier and the fridge one had a bit of a white look on top and wasn’t as smooth. Freezer better, keep in fridge after as melts fast. Tastes great if you like really dark chocolate with a hint of coconut. We made more but added a crushed moringue, perfect . Going to try it with mint flavouring.

  • Robin Heberling June 25, 2016, 4:26 am

    Hello! Can I substitute bakers unsweetened chocolate for the cocoa?

  • Donna Jordan May 14, 2016, 9:14 am

    This makes a very thin layer, am I doing it right?

    • Gayle September 7, 2016, 5:21 am

      The smaller the container the thinner the chocolate, I used individual chocolate mouldy for bite size pieces .

  • Laura April 20, 2016, 6:32 pm

    Thanks for this recipe!! I’ve made it numerous times now, & I love knowing my body is being nourished while I enjoy a chocolate treat!! It’s also very versatile, as it’s great all by itself or with added nuts! 😀

  • Domi March 17, 2016, 2:31 am

    Mmmmm that is so yummy and healthy!

    I wonder how much more of cocoa can I add, I like the very very dark chocolate, like 70% or even 75%. How much of cocoa should I add to make it darker, but still edible? 😀 Have you tried to make it darker?

  • Linda February 27, 2016, 6:04 am

    Good morning. I have made the chocolate bar recipe a couple of times now. Love the flavor and its so rich that a little bit will do ya. However, after the chilling, it separates out with the top hardened like you would expect and a liquid layer underneath….what am I doing wrong? It seems to simple but yet…

    • Caitlin July 25, 2016, 6:15 pm

      I’ve had the same issue, if you find a solution please let me know!!

    • Victoria September 6, 2016, 6:23 pm

      I’m not sure if this is the same problem, but the first few time I made it the sweetener would separate to the bottom, leaving some of the chocolate way too bitter. To solve it, I mixed all the ingredients with the coconut oil as a solid. Then, I slowing heated it (in the microwave, but stove would probably work) until the mixture was JUST liquidy enough to spread, but NOT melted completely. Hope this helps!

    • Gayle September 7, 2016, 5:24 am

      I found mixing in a bag using my hand like a stress ball and not cooking the mixture stopped it separating, cooled in freezer too.

  • Lilly January 21, 2016, 2:18 pm

    I melted coconut oil by itself and then mixed it all in my processor. The texture came out almost exactly like cake icing, delicious! Thank you for sharing this recipe! 🙂

  • Amy January 6, 2016, 9:27 am

    Try adding a teaspoon or so of Sunflower Lecithin, I prefer the brand Dowd & Rogers as an emulsifier. This brand is Non GMO, HEXANE FREE, Gluten free, Dairy Free, Soy Free, Vegan, etc. I bought mine on Amazon. Pricey, but it last a long time. This is an alternative to any Soy Lecithin.

  • Lou August 5, 2015, 12:00 pm

    This is awesome! Have you calculated the nutritional information? (such as calories, etc)

  • Nancy June 15, 2015, 6:57 pm

    I made this the other day and added raw pumpkin seeds and dried cranberries-fabulous!

  • Crystal February 27, 2015, 7:43 am

    I just made this today with butter instead of coconut oil. I’m allergic to coconut. 🙁 I used maple syrup for the sweetener. Instead of spreading it on the cookie sheet straight off the stove I stirred it outside in the snow until the chocolate thickened up a little. I stuck it outside in the snow to cool off since it’s actually colder outside right now then it is in my freezer. I’m hoping that should avoid any issue of separation.

    My daughter and I tried some of the melted chocolate. It’s a little bit dark but quite good. Next time I might try adding a little more maple syrup or maybe homemade invert sugar syrup. I was dying for some chocolate this week, I really appreciate this recipe!

    • The Coconut Mama February 28, 2015, 6:24 pm

      Oh I’m sorry you’re allergic to coconut :(. Cocoa butter is good oil to use in this recipe. 🙂

  • George January 30, 2015, 8:19 am

    If you like chocolate but not so sweet: Bakers unsweetened chocolate, semi-sweet chocolate, cacao nibs, coconut oil, vanilla. I use 2/3 of the unsweetened chocolate to 1/3 semi-sweet. About a quarter of the mixture is raw cacao nibs for energy and crunchiness. A good helping of coconut oil for creaminess and a little vanilla for flavor. Good for my weight since I am sixty and am back to the same as I weighed when I was a junior/senior in high school ( i do drink about 3 gallons of raw vegetable juice a week though!) Anyway, for a semi-healthy dose of chocolate it works for me.

  • George January 16, 2015, 7:40 pm

    I use semi sweet chocolate, virgin coconut oil, decarbed cannibis (or pure oil),and about half cacao nibs. Very good for relaxing sleep, and they taste good without being too sweet for me yet have a nice crunch. After low heat and thorough stirring everything together I put in freezer until firm and then refridge. They are good medicine although not in the league of luscious chocolate desserts. I am sixty and have managed to get down to my high school weight when I was a junior and senior. My kids gave me a box of chocolates for the holidays and it took two weeks to get that right belt buckle notch to fit!

  • Ecasey43 January 12, 2015, 4:45 am

    Can I use Splenda? How do I add it correctly if I can.

  • Jodi O October 22, 2014, 2:41 pm

    We have become addicted to these bars! My favorite version is when sprinkled with toasted nuts and cranberries! Will try peanut butter today.
    Thanks so much for sharing!

  • Jo October 16, 2014, 11:36 am

    I’ve been making this sort of thing for many years. I add nuts and goji berries to mine, they make a great snack.

  • kibby September 21, 2014, 11:55 am

    Thanks everyone for sharing. I’m going to chop up some pecans fine and add a little to the basic recipe.

  • susana mallari September 19, 2014, 12:09 am

    dear mam, im confused about coconut oil..can you teach me how can i make my own coconut oil ? pls…

  • Sara September 8, 2014, 11:34 pm

    Oh my, this recipe is decadent. Sooo rich. Sooo tasty. I didn’t need to use any heat at all, and I had no problem with the ingredients separating out, so maybe heat is the problem there? (Or possibly using non-pure honey? I used pure, raw honey.) I followed the recipe as listed, the only exception being that I added two packets of stevia as well, and mixed the whole thing right in the 8×8 glass dish it set up in. Turned out sooo good, not bitter at all.

    For those wondering nutrition information, well, 1 tablespoon of this concoction has approximately 195 calories (depending on brands used). 130 of those are from fat, 125 of which are from the coconut oil… so hopefully the idea that that is good fat is a correct one, or else we’re all in trouble, lol.

    • Sara September 11, 2014, 12:23 am

      Made another batch of this (this was a dangerous recipe for me to find >_>), and I left out the stevia and the salt (the latter by accident), and it still turned out delicious and not at all bitter.

  • georgi September 6, 2014, 1:03 pm

    Isn’t coconut oil and coconut butter filled with saturated fat. Is this good for us

  • Tina September 5, 2014, 12:58 pm

    I just made this n’ added a teaspoon of Watkins pure peppermint extract! I left out the salt and probably could’ve left out the vanilla, but it’s in there n’ it tastes great!

  • Jodi September 4, 2014, 5:24 am

    This recipe is so easy and delicious. Thanks for sharing!

  • Cameron August 29, 2014, 8:56 pm

    I am a massive fan milk chocolate, so, could I add coconut milk and remove some cocoa powder to give it a less intense taste? If possible, how much coconut milk would I add, and how much cocoa powder would I remove? I’m not so keen on dark chocolate, but really want to make this…so please help 🙂

    • Leslie February 20, 2015, 3:23 am

      I would also like to know. Did you find out how we can make the chocolates more milk chocolatey?

      • leslie February 20, 2015, 3:25 am

        Is it possible to make it more “milk=chocolatey”? Any advice will be helpful. thank you!

  • Sally July 17, 2014, 9:11 pm

    I’ve recently fallen in love with coconut oil. As a chocolate lover who is allergic to soy (which most choc has in it dammit!) I’ve been making a version of this divine healthy treat. I don’t use salt and use date puree instead of sugar or honey. And I’m also going to buy cacao and use that instead of cocoa as it has so many more healthy nutrients in it than cocoa. The only downside is that I can’t leave it alone!! It’s so awesome to have found such a delicious treat that is actually good for you!
    I’ve only just discovered your website and look forward to exploring it. Thanks for sharing your passion and knowledge.

  • Pam July 7, 2014, 5:06 pm

    Tiffany … when you make your small batch, do you add the vanilla? I think a small batch is a great way to try it out for the first time. I, like you, would probably eat the entire batch! : /

  • Anita June 12, 2014, 1:44 pm

    What is the nutritional value?

  • Tiffany June 5, 2014, 6:28 pm

    Try adding some natural PB – about the same amount as the cocoa and oil. Or add unsweetened coconut and almonds. Or add a few drops of peppermint oil. Or a few drops of orange oil. Obviously I’ve spent far too much time with this! I only make a small batch, because I eat it all! 1 TBS raw cacao, 1 TBS coconut oil. 1/2 TBS honey.

  • Kristen Campbell April 10, 2014, 1:07 pm

    I made these yesterday and they are AMAZING! I love the flavor and I have been missing chocolate bars since I went Paleo! Thanks!!! 🙂

  • Jelka April 7, 2014, 4:59 pm

    Thank you for a great recipe! I put some crushed pistachios and cranberries and a little granola! Best thing ever! Had to hide it from myself!LOL

  • Sarah February 1, 2014, 5:47 am

    Oh. My. Gosh. I made this yesterday and sprinkled some shredded coconut on it before cooling it and it tastes like Samoa Cookies!!! My friends and I ate half of the batch in one sitting. Thank you!

  • Shannon January 15, 2014, 12:59 pm

    These are yummy I just wish they would stay firm I want to take some to work but can’t! .

  • Thoughtful Cooking January 14, 2014, 3:29 pm

    instead of honey, I used cane sugar syrup, and it turned out great!

  • Bruchko January 5, 2014, 7:36 am

    One of the comments says to use sweetened cocoa powder. Is this true? I didn’t even know such a product existed.

  • Tamara December 29, 2013, 6:32 am

    After about 10 minutes in the fridge I re-stirred this to blend it better. Turned out great. Going to make this and add dried cranberries to one batch, crushed peppermints to another. The possibilities are endless!

  • Jackie November 29, 2013, 3:45 am

    Just made this and wow, very good!

  • mtnlvr November 15, 2013, 6:52 pm

    Yummm! mine turned out chewy like a caramel. keep them in the fridge. haven’t tried doubling the recipe ,but need to as the first batch was gone quickly.Thanks for the recipe

  • Cathy October 18, 2013, 7:46 am

    Hi, I love your blog! this is the first recipe I tried. I had a question, when I poured it onto my cookie sheet it was not enough to fill it. If I had spread it to the edges it would be a paper thin layer so I left it in the center on the parchment paper. I always thought cookie sheets were the same size?

  • frog125 October 10, 2013, 10:25 am

    I saw video that says mixs the mixture consently when pouring to prevent it from seprating….
    Unforantly my family did not like this recipe. Luckly I made 1/2 batch… I tried adding milk powder extra maple syurp and extra tb of oil…To try cut bitterness( Helped little but still very dark I mean VERY…. This taste more like 80 % even though its 50% … It is very dark. I sujust adding one tb at time of coco . So you can make it your own taste….
    I don’t plan on giving up. As I want see if it helps my gastropersis to digust better as its spouse help with GI sytem

  • Orson September 15, 2013, 12:24 am

    I’m a big fan of almost anything chocolate, and I’m curious about your use of cocoa powder here instead of cacao powder. I’ve read that there’s a pretty big difference between the makeup of the two. Is there a benefit to using one over the other in this recipe?

    Also, my coconut oil is currently in its liquid state. Can this recipe be made without heating the oil or does that make everything blend a bit better?

    • Tiffany @ The Coconut Mama September 17, 2013, 3:46 am

      I use both but the raw cacao powder must have a lot of caffeine because it makes me really hyper! I can’t use it often. That is why I use organic cocoa powder instead.

  • Vanessa Eloise Diviny August 28, 2013, 8:11 pm

    I made this the other day and I am not sure what I did wrong, but I didn’t like it, tastes a bit like soap.

    • Tiffany @ The Coconut Mama September 17, 2013, 3:46 am

      hmm what brand of coconut oil did you use?

      • Vanessa Eloise Diviny September 17, 2013, 4:15 am

        SF Health Foods organic coconut oil.

    • frog125 October 8, 2013, 5:44 pm

      Posible your pan was not rinsed well enough? I have made that mistake before and put it on the stove to cook supper. It taste little soapy just hint. As coconut oil and coco and honey or maple syurp would not think it would cause that

  • Rebecca August 27, 2013, 5:20 pm

    i only have unsweetened cocoa powder. how can i make it with the unsweetened cocoa? cause i really dont have money right now for sweetened cocoa 🙁

    • Si December 16, 2014, 10:21 pm

      I know this is a very late response, but I just found the recipe a month ago and am on my second time using it. I only have unsweetened cocoa powder and what I do after mixing all ingredients as normal is add vanilla soymilk to taste. After all, the only difference between dark chocolate and milk chocolate is milk! So just thin it with a sweet dairy or dairy sub, go a bit heavy on the honey if you need to, and it’ll obey. 😉

  • Terese July 23, 2013, 5:05 pm

    I’m so sad…I was so excited to try this, but it came out bitter and nasty…what did I do wrong? I followed it to a “T”! (I used honey for the sweetener, and used the recommended amount, but it came out completely bitter??)

    • Lara August 26, 2013, 6:59 pm

      I accidentally used unsweetened cocoa and they were bitter. Make sure you are using a sweetened cocoa powder.

    • Joy R. January 8, 2014, 3:27 pm

      I tasted this before it hardened and it was very bitter for me, too. The recipe didn’t say sweetened cocoa powder—I would think if they are using natural sweeteners they would want the cocoa to be as pure as possible. I had to triple the brown rice syrup I was using to sweeten it, and it’s about the taste of dark chocolate. Very dark! Which I like, but was perplexed why the author would want their chocolate so bitter—and why everyone else had theirs come out so fantastic!

  • DeAnna June 8, 2013, 9:10 am

    I made some that were very similar to these, but they didn’t have the chocolate. I am so going to make these. Thanks

  • Aviva Hufford May 10, 2013, 7:53 am

    What’s the calorie info? How many servings? Thanks!!

  • Gail T May 8, 2013, 9:57 am

    Yeah!!! I was just thinking about making something like this last night. I stumbled upon this post from a link for your lotion bars at frugally sustainable. Thanks a bunch!!! Can’t wait to try it. Gonna use it to make a hot fudge smoothie. Mmm.

  • carol dowling April 21, 2013, 12:18 pm

    Coconut oil is awesome. It makes your food more healthy and your skin so soft. It is a number one product for me and my family.Thanks for the giveaway.

  • Jenn Bates Allen April 19, 2013, 11:43 pm

    Could I use coconut sugar in place of honey?

    • Nina Lyman April 26, 2013, 2:31 pm

      I wish someone would answer..i was wondering too

      • Anon November 1, 2013, 9:36 pm

        I use coconut sugar in other recipes as a substitute, i don’t like a honey flavour in a lot of things. It’s quite granular so making sure you dissolve it well would be the main thing, maybe very gently warm the coconut oil to help dissolve it

        • ZOMama November 5, 2013, 3:37 pm

          Coconut nectar might work well too.

      • Brenda March 19, 2014, 6:51 pm

        My 1st. batch had separated.. So for the second, I let the mixture sit until it it got very thick (cool) & then mixed & spread it over the pan, then immediately placed into the freezer until set. It came out Much better w/hardly any separation..
        I”ve also used this same method and placed coconut flakes, tart cherries, nuts & relayer w/the chocolate/coconut mixture…Have fun, Your the boss…Also, I never get mine hot. the coconut oil melts at around 72-76,,then add the cacao, honey or sweetner. None of it needs to cook & get hot, you will only kill off good nutrients. Plus it becomes workable faster. 😀

    • Christina Ellis February 12, 2014, 12:01 pm

      You could use coconut sugar and blend it in a food processor until coconut powdered sugar. Then add it and make sure you let warm enough to let the sugar melt into the chocolate mixture. Don’t let it boil though!

    • Dia August 24, 2014, 12:13 pm

      I have made a similar recipe to this before, my I just use maple syrup, cocoa powder and coconut oil. I would not recommend the coconut sugar because it would have a gritty consistency. Unless u are able to dissolve it completely while heating the coconut oil. I personally don’t even heat up the coconut oil; I add the 3 ingredients together and stir constantly, if I get lumps of hardened coconut oil I put it over a saucepan with warm water to get the double broiler effect. For everyone else saying that it separates I would suggest to fully mix before freezing.

  • Julia April 19, 2013, 5:53 pm

    Oh my goodness these are amazing. I added a little cinnamon but strictly for health reason of course! Thank you!

  • Linda Stanhope April 19, 2013, 3:09 pm

    Thank you for reposting! I was telling my friends about this wonderful recipe and forgot to give you credit! Linda

  • Martha April 8, 2013, 9:08 pm

    Thank you for sharing this. It is extremely delicious. I only do wish that there was something you could add to it to make it so it would stay solid out of the fridge. I would love to be able to make these and take them on the go, and to share with others. Any ideas? (I absolutely love my Wilderness Family coconut oil too.)

    • dani January 4, 2014, 3:51 pm

      i added vanilla bark. it stayed solid until 80 degrees

  • Michelle April 5, 2013, 9:17 am

    Hi I made these yesterday and I did something wrong. I stirred a couple times until it started to harden but the edges were mostly cocoa without any sweet honey and the middle didn’t harden all the way and was were most of the honey migrated. I love this idea bc I cannot have milk or soy so these are perfect I just need to get the ingredients to be evenly distributed and they were a little thin what size pan did you use. Thanks for any help.

    • Bron Robinson May 2, 2013, 9:50 pm

      My second batch did this – just stir it back together and is should set fine 😀

    • Deeber71 June 9, 2013, 9:24 am

      Hi – this happened with my batch as well. I put them in the freezer on a cookie tray and left over night and in the morning, the cocoa and coconut oil had hardened but the center (maple syrup) was still liquid. So every time I broke off a piece, the syrup was dripping out. They were delicious (ate the whole tray myself!!), but how do you get the maple syrup to freeze?? I stirred everything well I think.

    • Tamara December 29, 2013, 6:37 am

      I found that after about 10 minutes or so in the fridge you can stir the batch again and it will blend all the bitter cocoa and oil back into your sweetener. It also makes the entire batch set faster.

  • Emma March 20, 2013, 6:28 am

    I made this using crunchy peanut butter as the sweetener and it tastes delicious!

  • Brenda March 3, 2013, 2:58 am

    Can I use Cacao powder?

    • Amy January 25, 2015, 8:27 pm

      Wanting to know the exact same thing!

      • aipmom February 22, 2015, 4:59 pm

        I’m using cacao powder as we speak. ☺

  • Steph February 14, 2013, 7:04 pm

    WOW. This is super good. I made a double batch (you know, it is Valentines Day after all) and poured it into silicone heart shaped molds. We didn’t eat them all but the day isn’t quite over yet! Thanks for this recipe! My girls were so excited to have chocolate. 🙂

  • Brandy Moore Lovell February 9, 2013, 9:39 am

    I have made these. They are very good. I mixed in smooth peanut butter and molded it into silicon muffin tins for a homemade peanut butter cup taste. 

  • Vegglover February 8, 2013, 2:53 pm

    A lot of people call a similar recipe COCOA CRACK. lol. This sounds delicious. The other recipe has artificial sweetener. This is much better. 🙂

  • Sarah January 28, 2013, 3:38 pm

    I love this so much I can’t even tell you. Ciliac and no soy or well you just name it. Thanks for the recipe at my age learning how to eat different has been a challenge but I am getting there.

    • Tiffany @ The Coconut Mama January 29, 2013, 11:39 am

      Thank you for sharing, Sarah! I’m glad you enjoyed these chocolate bars 🙂

  • Lisaandandy January 17, 2013, 5:45 am

    Yes, mine was a separated yuck. Oil and cocoa…. and honey and cocoa layers.

  • Damchandler January 13, 2013, 12:49 pm

    Try adding some orange oil to it,

  • Delia Trenholm January 2, 2013, 9:44 pm

    I love to add hemp coconut and cacao nibs to mine =)  Joy….. I have had that happen too ….there are a few things that can make that happen ….one is if there is any type of moisture at all in your pot or on your utensils….make sure everything is bone dry when you start …..if i let it get to hot ….also i find if i turn the heat off and whisk in the honey quickly it helps too =) hope that helps

  • Natasa Hennessy January 1, 2013, 6:55 pm

    Thanks so much! I just made them and they taste delicious! Much love,

  • Joy January 1, 2013, 7:49 am

    I have found that if I stir this in the pan as it hardens, the ingred. don’t separate and leave a layer of unsweetened, unflavored oil.  Anybody else solve this a different way?? 🙂
    I made many batches of this and used it for gifts this Christmas-quite popular!  You do NOT want to leave this and forget to turn it off and let it reach a boil-lol!  However, as you can tell, I did this and a chocolate tootsie roll goo was left that would not stir back into the oil!
    My daughter and I looked at each other and said how new things often come from mistakes-ha!!  The goo was actually quite tasty!!  Now to use the leftover oil in my next batch of chocolate…..
    P.S.  I live in Minnesota, so just stirring this out in my unheated entry for 2 min. does the trick lol!!  This morning it is 15 below, so I think 30 seconds would be just fine :).

    Thank you sooo much, ‘CocoMama’, for this site-I LOVE it and all your good humor and great experimenting-plus ‘CocoBaby’ pix of her sampling is over the top cute!!  My friends and kids all roll their eyes when I tell them to use coconut oil for whatever ailment they come up with! 🙂

    • Jennifer Swedlund January 3, 2013, 6:32 pm

      Ha! I’m new to Minnesota, and the instant freezer outside might be my favorite part of winter!

      • Sandy January 3, 2014, 9:36 pm

        Welcome to Minnesota!

    • Brian Arthur Solomon November 1, 2013, 9:29 pm

      Try doing it bain marie style!

  • Beth_altman4 January 1, 2013, 2:23 am

    I’ve made something similar before but used stevia for sweetening.  I didn’t put vanilla in…I’m going to try that, though.  I bet it’s even better.  I’ve melted it a little and used for dipping fruit and that was very good.  I’ve never tried the coconut butter before…is it found where you get coconut oil?  Thank you for posting this!

  • Carolyn December 31, 2012, 11:43 pm

    can these be used as chips in cookies or would they melt too much

    • Tiffany @ The Coconut Mama January 1, 2013, 1:53 am

      You can but it is best to use cocoa butter instead of coconut oil for baking. 🙂

    • Dia August 24, 2014, 12:06 pm

      I have tried using this in place of choco chips and they melted while I was mixing them into the batter.

  • Tammy December 31, 2012, 11:23 am

    What brands of cocoa powder do you both suggest we use and avoid? Thanks!