Published: · Updated: by Angela Coleby · This post may contain affiliate links · This blog generates income via ads ·
Spread the love
Gluten FreeLow CarbVegetarianVeganPaleo
These are a great version of chocolate bars and a healthier option too. You can play around with the basic recipe and add nuts, coconut and different flavourings. My next batch will have some chopped pecan nuts in. Oooh, cherries would be nice too! (Makes note to self). I made mint only because I had an urge for some After Eights chocolate. This did the job and kept my urges at bay. Make sure you store these chocolate bars in the fridge since the coconut oil is a liquid at room temperature and you will soon have a mess on your hands/sofa if not. It won't be pretty. Tasty yes, but not pretty. It is also my excuse for taking a large portion of them and scoffing the lot with the argument " but they will melt"...
Make sure you use virgin coconut oil and the best quality cocoa powder you can find. I used powdered Stevia but liquid might be better (I only had powdered in my cupboard). You could use any other liquid sweetener too. This also makes a great chocolate dipping sauce if you use it before placing it in the refrigerator. I made a batch of mini donuts with almond flour, then dipped them in the chocolate sauce. It left a lovely chocolate glaze. I'll post this one another day as they did not last long enough to take a photo of them.
Coconut oil is good for you too! Coconut oil is antiviral, antibacterial and can also help to fight off yeast, fungus and candida. It canpositively affect our hormones for thyroid and blood-sugar control. It increases digestion and helps to absorb fat-soluble vitamins. Coconut oil has a saturated fat called lauric acid,which increases the good HDL cholesterol in the blood to help improve cholesterol ratio levels. Coconut can help restore normal thyroid function. When the thyroid does not function optimally, it can contribute to higher levels of bad cholesterol. Coconut fats have special fats called medium chain triglycerides (MCTs). It has been shown that breaking down these types of healthy fats in the liver leads to efficient burning of energy. I could go on....it's good for the skin too...
So simple to make, something a child could do. Or the Chief Taster. I put mine into a baking dish for flat squares, but you could get creative and put them in a silicon mini muffin tray for cute little chocolate rounds.
INGREDIENTS
¼ cup cocoa powder
½ cup coconut oil
½ tspn stevia (or sweetener of choice)
½ tspn mint extract (or other flavourings of choice)
METHOD
- Line a baking dish with parchment paper. You will have a "challenge" getting the chocolate out otherwise!
- Melt the coconut oil in a saucepan.
- Add the remaining ingredients and stir thoroughly until blended.
- Pour the mixture into the baking dish and place in a refrigerator.
- When hard, cut into pieces or break into chunks. (It will take about 30 mins to harden, depending upon the temperature of your fridge).
- Eat and enjoy!
Makes about 15 one inch squares
More Gluten Free Recipes
- Keto Carrot Cake
- Palak Halloumi
- Tahini Salad
- Cottage Cheese Ranch Dip
Reader Interactions
Comments
Maria Haynes
Hi! Sounds like a great recipe for us chocolate lovers. I was wondering if you use powdered or liquid stevia?
Reply
Angela Coleby
I use powdered but liquid would be good too
Sean
Thanks for the recipe!
As the coconut oil is solid before melting, can you put a weight measurement as well, as 1/2 cup doesn't make sense whilst solid?
Looking forward to making these 🙂Reply
Sarah
Love this recipe. Going to try adding essential oils next batch. Maybe some with wild orange and some with Peppermint!
Reply
Claudia
Oh my! I used a silicone candy mold with little heart shapes and they released beautifully. But far more important - they were absolutely delicious - After Eight but without the guilt and sugar crash. So glad I found your site! Thanks for a wonderful recipe 🙂
Reply
Angela Coleby
Glad you enjoyed them!
Reply
Baehr
Hi! I was reading comments and I have a question. Someone said they would use the rest of the milk in the can. This is supposed to be made with coconut oil but can it be made with the solid cream at the top of a coconut milk can????
I love that you make this recipe with Stevia!!!!!!!
Reply
Angela Coleby
I've only used the oil for this so a bit unsure.
Reply
joanfrankham
I just made some with dessicated coconut added - they are delicious, and so easy.
Reply
Angela Coleby
Glad you enjoyed them!
Reply
Joanna
I am so making this!! 🙂 Om nom nom...
Reply
Divalicious
Hope you enjoy them Joanna. I had a batch with dried coconut in and they were not for sharing! Thanks for popping by too.
Reply
Joanna
Oh, I am definitely doing some coconut ones! 😉
Reply
tannngl
Reblogged this on Health from A (Abdominals) to Z (Zucchini) and commented:
Divalicious Recipes has a load of great recipes! This one, I just tried and it's a definite KEEPER!Reply
Divalicious
Thanks!!
Reply
tannngl
Pleasure! It's a pleasure eating them too! quadrupled the recipe and keep them in the freezer. Hubby and I eat at least 3/day.
Reply
Divalicious
They are just perfect for that sudden chocolate craving too, within 30 mins, voila! So glad you like them!
Reply
tannngl
Okay! I just made it! It was thick! Almost didn't make it to the freezer! After 15 minutes I'll get it cut up and I'll bet it won't last long.
I'm a bowl licker and this is so good!!!! I used almond and vanilla. Had no mint. Even husband who can't eat the coconut oil, like it.
Next time I'll multiply the recipe times 4 to use all the coconut milk in the can. Really, just want to be thrifty. hehehe
Reply
Divalicious
Glad you liked it! The possibilities of playing around and adding other flavours and nuts are many too!
Reply
tannngl
2 minutes to go! I think I'll add walnuts next. Omega 3!
Reply
Divalicious
Good call!
Reply
MASON MOORE
May I discuss this on my twitter feed?
Reply
Divalicious
Of course!
Reply
