dIY - cOCONUT oIL cHOCOLATE rECIPE
Do you want to satisfy a sweet tooth without a bunch of effort and have it be good for you?
Simple Coconut Oil Chocolate Candies
1/2 cup Tropical Traditions Coconut Oil
1/4 cup Cocoa Powder (raw cocoa powder is preferred)
2 Tbsp Organic Raw Honey (or sweetener of choice: maple, yacon powder, stevia), adjust according to taste
1 tsp vanilla extract (optional)
Melt the coconut oil and add the honey. Whisk and add the cocoa powder. Whisk occasionally while pouring into a silicone ice cube tray or silicone mini muffin tray. Makes 12. Cool for 30 minutes in the fridge or freezer.
Note: Time varies depending on how hot the coconut oil was when you started. If the oil is only just reached its melting stage, these will set in as little as 15 minutes.
Like salad dressing, you’ll want to emulsify the oil and honey together. This will help prevent separation (honey sinking to the bottom). Use a small whisk and really mix it well, for at least 1 to 2 minutes. If you want a sure fire way to avoid the honey from sinking to the bottom, use a hand emulsion blender ( this will make a very fast job of this too).
Don’t heat the oil to super hot. Coconut oil turns to a liquid state at body temperature, so it doesn’t need to be much hotter than that. The reason for this is that the hotter the liquid, the longer it will take to cool, giving the mixture more time to separate once in the mold.
Also if I am using a whisk, I will whisk it while I pour so the honey doesn’t end up all in the last 3 chocolates. However, if it’s emulsified well this won’t happen.
2 Tbsp of maca powder (mix in with the honey)
1 tsp orange rind (mix into the chocolate)
seeds, nuts or dried fruit (sprinkle into the silicone trays)
1/4 cup dried coconut would be amazing… (mix into the chocolate)
- Danielle Lasit