These coconut oil 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!
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 ingredients list
I find that simple is usually best. That’s why these coconut oil chocolate bars have just five ingredients (and really, should ‘pinch of salt’ really even count?). Quality matters, so here are my notes:
- 2/3 cup cocoa powder
- 2/3 cup coconut oil. Quality matters here – I like to use this simple coconut oil recipe to make my own at home, or when I’m short on time, I buy one of these top coconut oil brands.
- 1/3 cup + 1 tablespoon honey, maple syrup or simple syrup
- 1/2 teaspoon vanilla extract (make your own vanilla extract at home for an even richer taste)
- pinch of salt
Coconut oil chocolate bars FAQ
Coconut oil helps chocolate harden, can help make it shine, and – most importantly – gives chocolate that rich, buttery taste that you’re looking for. This is why coconut oil is a great vegan substitute for butter in chocolate.
Generally you want to use unrefined virgin coconut oil when making chocolate. Unrefined virgin coconut oil will be solid at room temperature, and it will have a fairly neutral taste so the cocoa powder can really shine through.
Yes, you can substitute coconut oil for butter in chocolate. (And in most other recipes, too.) Coconut oil provides all that rich buttery-ness that you’re looking for, and coconut oil comes with some serious health benefits too.
Coconut Oil Chocolate Bars
Ingredients
- 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
Instructions
- 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 lined cookie sheet.
- 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.
Want more coconut inspired chocolate recipes? Check these out!
Links on this page may be affiliate links, for which the site earns a small commission, but the price for you is the same
Christmas here!! Instead of honey, I used sugar free peppermint syrup and sprinkled unsweetened coconut flakes on it. So good!!!
Does this actually taste like chocolate or is it more like a cocoa taste?
I tried this a few minutes ago with my kids, as soon as we put the vanilla extract and salt in it went lumpy and the coconut oil separated out. What did I do wrong? Did it burn?
I have the same problem. A reply would be helpful.
I omitted both of those and it still tasted nice and worked out fine. maybe try without?
Seems like you broke an emulsion, likely by adding the vanilla extract too quick all at once. If you try this again, try vigorously stirring while slowly dripping your extract in, similar to making hollandaise by hand. I haven’t tried this with chocolate myself but I think it’s the solution you’re looking for.
Try filling a pan with water and then combining the ingredients in a heat proof glass bowl resting over the pan like a ban Marie, I made this recipe fine in the past using the method I detailed above but came back to it after a year and forgot the water/bowl ruined it twice with splitting as you guys describe. The heat on a gas hob is just too intense even on low and seems to dry out the mixture before it is emulsified.
So good thanks I used Stevie to sweeten mine
★★★★★
Hi Tiffany! I just wanted to Thank you so much for this Incredible recipe!! Oh, it’s So amazing. I’m really glad you included salt in this; I used kosher salt and it tastes like my favorite chocolate bars from the store. I love that I get to make this cheaply from home. I will gladly use this recipe over and over again. Thank you for sharing!!
★★★★★
I made this as a dipping sauce for strawberries. Leftovers were straight into the fridge to be enjoyed the next day!
★★★★
Yum! That sounds amazing. 🙂
Thanks coconut momma, I had this recipe in mind and I will try. Awesomeness!!!
★★★★★
I use this recipe all the time! It’s GREAT keto chocolate and very versatile. I sometimes add either almonds, peanuts, strawberries, mint, or coffee beans. I sub the honey with swerve confectioners in an equal amount and ALWAYS double the entire recipe. Even my non-keto friends and family love it. Thank you for this great recipe!
★★★★★
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!
★★★★★
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!
★★★★★
Meda McQueen, I don’t like to use any refined sugar, or honey or agave. Lately I’ve been using date syrup- sweetener made out of just 100% dates. It’s a little hard to find (bought it online) and not so cheap but worth it for me. I tried it in a similar recipe as this one tonight and it worked perfectly!
Oh. My. Word. Is. This. GOOD!!! The flavor of Hershey’s dark chocolate but the texture is almost fudge-like. Sooooooo good!!! Thank you!
★★★★★
i am looking for recipes with coconut oil for weight loss and help with memory.
thank you for your info.
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.
Yes, exactly. Sticky gooey mess that never hardened. First time i actually follow a recipe, and first time it never hardens.
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…
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…
★★★★★
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
★★★★★
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.
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?
I put coconut flakes in place of sweeter.oh and some almond slices.
Hi.. Thank you for this recipe. Can you please help me if I have to use carob powder instead of cocoa. Coz m allergic to caffeine. I once tried making carob bars using coconut oil but the mixture turned so dry . I was working on double boiler. Please help me.
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?
I love this. I use coconut oil in everything and I love chocolate so this is great. My kids love it too
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.
I added the vanilla and also added the same amount of mint extract- is was delish!
Hello! Can I substitute bakers unsweetened chocolate for the cocoa?
This makes a very thin layer, am I doing it right?
The smaller the container the thinner the chocolate, I used individual chocolate mouldy for bite size pieces .
★★★★★
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! 😀
★★★★★
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?
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…
I’ve had the same issue, if you find a solution please let me know!!
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!
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.
★★★★★
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! 🙂
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.
This is awesome! Have you calculated the nutritional information? (such as calories, etc)
I made this the other day and added raw pumpkin seeds and dried cranberries-fabulous!
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!
Oh I’m sorry you’re allergic to coconut :(. Cocoa butter is good oil to use in this recipe. 🙂
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.
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!
Can I use Splenda? How do I add it correctly if I can.
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!
I’ve been making this sort of thing for many years. I add nuts and goji berries to mine, they make a great snack.
Thanks everyone for sharing. I’m going to chop up some pecans fine and add a little to the basic recipe.
dear mam, im confused about coconut oil..can you teach me how can i make my own coconut oil ? pls…
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.
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.
Isn’t coconut oil and coconut butter filled with saturated fat. Is this good for us
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!
This recipe is so easy and delicious. Thanks for sharing!
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 🙂
I would also like to know. Did you find out how we can make the chocolates more milk chocolatey?
Is it possible to make it more “milk=chocolatey”? Any advice will be helpful. thank you!
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.
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! : /
What is the nutritional value?
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.
I made these yesterday and they are AMAZING! I love the flavor and I have been missing chocolate bars since I went Paleo! Thanks!!! 🙂
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
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!
These are yummy I just wish they would stay firm I want to take some to work but can’t! .
Take a little cooler and ice packs with you.
instead of honey, I used cane sugar syrup, and it turned out great!
One of the comments says to use sweetened cocoa powder. Is this true? I didn’t even know such a product existed.
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!
Just made this and wow, very good!
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
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?
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
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?
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.
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.
hmm what brand of coconut oil did you use?
SF Health Foods organic coconut oil.
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
I know think it’s got something to do with the raw cacao powder, I also made this once and it tasted like soap too, http://www.recipecommunity.com.au/recipes/raw-chocolate-shortbread-adapted-tmx/72871
Or it still could be the coconut oil, but it smells so good I just can’t imagine it.
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 🙁
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. 😉
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??)
I accidentally used unsweetened cocoa and they were bitter. Make sure you are using a sweetened cocoa powder.
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!
I made some that were very similar to these, but they didn’t have the chocolate. I am so going to make these. Thanks
What’s the calorie info? How many servings? Thanks!!
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.
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.
Could I use coconut sugar in place of honey?
I wish someone would answer..i was wondering too
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
Coconut nectar might work well too.
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. 😀
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!
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.
Oh my goodness these are amazing. I added a little cinnamon but strictly for health reason of course! Thank you!
Thank you for reposting! I was telling my friends about this wonderful recipe and forgot to give you credit! Linda
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.)
i added vanilla bark. it stayed solid until 80 degrees
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.
My second batch did this – just stir it back together and is should set fine 😀
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.
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.
I made this using crunchy peanut butter as the sweetener and it tastes delicious!
Can I use Cacao powder?
Wanting to know the exact same thing!
I’m using cacao powder as we speak. ☺
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. 🙂
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.
A lot of people call a similar recipe COCOA CRACK. lol. This sounds delicious. The other recipe has artificial sweetener. This is much better. 🙂
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.
Thank you for sharing, Sarah! I’m glad you enjoyed these chocolate bars 🙂
Yes, mine was a separated yuck. Oil and cocoa…. and honey and cocoa layers.
Try adding some orange oil to it,
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
Thanks so much! I just made them and they taste delicious! Much love,
Natasha
Glad you liked them, Natasa! 🙂
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! 🙂
Ha! I’m new to Minnesota, and the instant freezer outside might be my favorite part of winter!
Welcome to Minnesota!
Try doing it bain marie style!
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!
can these be used as chips in cookies or would they melt too much
You can but it is best to use cocoa butter instead of coconut oil for baking. 🙂
I have tried using this in place of choco chips and they melted while I was mixing them into the batter.
What brands of cocoa powder do you both suggest we use and avoid? Thanks!
Hi Tammy,
You can find quality cocoa powder on my resources page – https://thecoconutmama.com/resources/#condiments