Last Updated on
Finding a good chocolate that doesn’t have dairy or soy in it can be a challenge. And a lot of the “healthier” chocolates that are coming out are not only expensive, but I’m noticing a trend of sweetening with agave syrup, something I don’t endorse.
Instead of complaining about the lack of chocolate available for me to eat, I decided to make my own. I stumbled upon a recipe on The Coconut Mama that inspired me to give it a try, with a twist of course.
I tend to love chocolate with nuts in it, and Brian’s favorite cake is German Chocolate, so I took my inspiration from those 2 facts. You could sub any of your favorite nuts (or no nuts at all) and I think this recipe would turn out great!
- 1 cup virgin coconut oil (I like Nutiva and Tropical Traditions)
- ½ cup grade B maple syrup
- 1 cup quality cocoa powder
- ½ cup crushed pecans
- ½ cup unsweetened shredded coconut
- Pinch of Real salt
- Heat virgin coconut oil in a small saucepan over low heat.
- Once it melts add the remaining ingredients, one at a time, and stir in until incorporated.
- Pour mixture into silicone shapes (like hearts). Or you can pour it into a baking sheet.
- Place pan in refrigerator for 2 hours, or until it the chocolate is set (I left mine in overnight).
- Once the chocolate hardens, pop it out of the silicone sheet (or break into pieces if you used a baking sheet) and store in an airtight container in the refrigerator – if they last that long ;-)).