With Valentines day just around the corner I thought I’d share one of my favorite (and easy) chocolate treats that I’m making for my Valentine this year. Coconut Oil Chocolate Hearts!
My little Valentines (aka The Coconut Babies) are chocolate lovers like their mama, so this year I decided to make my simple Coconut Oil Chocolates. All you need is coconut oil, cocoa powder, vanilla and your favorite sweetener to create these divine healthy chocolates.
I avoid most commercial candy bars due to artificial flavors and 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!
You’re going to start out by melting your coconut oil over low heat.
Then you’ll add your cocoa powder…
and vanilla bean powder, salt and sweetener. I used maple syrup!
Once you’ve mixed up all the ingredients you’ll want to quickly and carefully pour the chocolate into your molds. I used heart molds.
Coconut Oil Chocolate Hearts
Ingredients:
- 2/3 cup cocoa powder
- 2/3 cup coconut oil
- 1/3 cup raw honey, maple syrup or Sweetener of Choice
- 1/4 teaspoon vanilla bean powder or 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 into heart-shaped molds.
- Refrigerator for 2-4 hours, or until it is set.
- Once the chocolate hardens pop it out of the molds and serve cold.
- Store in an airtight container in the refrigerator.
Coconut Oil Chocolate Hearts
- Yield: 1.5 cups 1x
Ingredients
- 2/3 cup Cocoa Powder
- 2/3 cup Coconut Oil
- 1/3 cup Honey, Maple Syrup or Sweetener of Choice
- 1/4 teaspoon Vanilla Bean Powder or 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 into heart-shaped molds.
- Refrigerator for 2-4 hours, or until it is set.
- Once the chocolate hardens pop it out of the molds and serve cold.
- Store in an airtight container in the refrigerator.
Enjoy! 🙂
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How many chocolates does this recipe yield
You aren’t doing anything wrong. I had the same problem. I finally found a recipe that uses lethicin and that helps everything bond.
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Love love this recipe!!!
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Just made some and they taste wonderful! To make them real creamy I put all ingredients in pot and slowly heated and stirred till smooth but not too runny. This is a great treat thank you for the recipe.
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I love this recipe and I have been making it for some time now but I always encounter one HUGE problem. No matter whether I use raw honey or coconut sugar, it just does not melt into mixture. It’s like having them separated – coconut oil mixes well with cacao powder, but it just does not want to absorb the sweetener. As a result when I am pouring the mixture into the molds some of hearts will have plenty of sugar, some of them will have none. And when it settles, all the sugar stays at the bottom, which tastes funny when you eat it – like having a two sided heart, two different tastes, one sweet, one bitter. Do you have a solution to that? Does it ever happen to you? I am quite desperate, for I do not like commercial chocolate anymore I want to keep eating my own 🙂
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I was having the same problem. To fix it, I mixed everything when the coconut oil was still a solid. Then, slowly heated it up ( in the microwave, but stove would probably work too) until it was JUST liquidy enough to spread, but NOT completely melted. Hope this helps!
Hi, tried these & absolutely love them, but the don’t seem to set properly, as soon as I pick them up then they are all over my hands. What am I doing wrong?
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Looking delicious!
Can I replace vanilla with other flavors?
these are so cute with those molds! I make coconut oil chocolate pretty much the exact same way as well and am still always shocked at my first taste at how delicious it is. I don’t know if you experienced this as well, but when I made the switch to vanilla bean powder from vanilla extract I noticed a huge difference in the taste of my chocolates. It’s still good with extract, but the pure vanilla bean takes it to a whole other level