The Sunday Recipe: Coconut Oil Chocolates


Fruit & Nut or Coconut Chocolates

Years ago I came across a recipe to make chocolates out of coconut oil, cocoa powder, and Stevia. I used maple syrup instead and I’ve added different things. Recently I made fruit and nut bars with pecans and reduced sugar Craisins in cupcake liners, and smaller chocolates with coconut in them in mini muffin liners. Here’s my recipe. They are as good as anything I can buy, and slightly healthier, in my estimation. Plus, they make great little energy bites while I’m writing!


  • 6 tablespoons coconut oil
  • 6 tablespoons cocoa powder (56 grams, packed tablespoons will yield a MUCH darker chocolate)
  • 3 tablespoons maple syrup
  • 1/3 cup chopped pecans & 1/3 cup chopped craisins OR ½ cup (40 grams) grated unsweetened coconut
  • ¼ teaspoon vanilla
  • Pinch of salt
  • 6 cup cake liners or about 15 mini cupcake liners


  1. Heat the coconut oil gently in a glass bowl or measuring cup on 50% power for about half a minute.
  2. Stir in the cocoa powder.
  3. Add vanilla and a pinch of salt.
  4. Stir in any additions.
  5. I divided the cranberry and pecan ones evenly between 6 muffin liners.
  6. The shredded coconut ones made about 15 tablespoon sized chocolates in mini muffin liners. (Or would have if my daughter didn’t steal a spoonful to eat.)
  7. Refrigerate for 30 to 60 minutes.
  8. Store in the refrigerator, especially in hot weather.
  9. Enjoy!

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