Coconut oil's 76°F melting point creates that perfect snap-then-melt texture that cocoa butter costs 10x more to achieve.
Homemade Chocolate with Coconut Oil and Honey
Indulge your sweet tooth with this luscious homemade chocolate that's as simple to whip up as it is delightful to savor! Crafted with velvety cocoa powder, creamy coconut oil, and a hint of honey for natural sweetness, this treat is sure to become your new favorite. Plus, toss in some crunchy nuts for an irresistible texture that takes this chocolate to the next level!
Prep
15
min
Cook
20
min
Serves
4
people
Level
beginner
📝 Ingredients
Serves 4🫙Pantry Staples(3)
- ¼ cup cocoa powder - Unsweetened, Dutch-processed (60 ml)Natural cacao powder can be used, but Dutch-processed is preferred.
- ¼ cup virgin coconut oil (60 ml)You can use melted food-grade cacao butter instead.
- 2 tablespoons honey (30 ml)Warm thick or crystallized honey before use.
📦Other(1)
- 1 ounce almonds - Roasted, unsalted, coarsely chopped (28.4 g)optionalYou can use any type of chopped unsalted nuts.
👨🍳 Instructions
- 1
Place the coconut oil in a medium microwave-safe bowl. Microwave for 20-30 seconds to melt and warm it.
- 2
Sift the cocoa powder into the melted coconut oil. Use a small rubber spatula to combine.
- 3
Mix in the honey, mixing quickly and continuously.
- 4
Mix in the chopped almonds.
- 5
Spoon the mixture into a candy silicone mold. Freeze the mixture for 20-30 minutes until completely set.
- 6
Gently release the chocolate pieces from the mold. Enjoy immediately or refrigerate overnight for improved texture.
💡 Pro Tips
- ✓Heat coconut oil to exactly 85-90°F rather than fully melting to maintain cocoa butter-like consistency and prevent the chocolate from becoming too soft at room temperature.technique85-90°F
- ✓Sift cocoa powder through a fine mesh to eliminate lumps because cocoa particles clump due to static charge and will create gritty texture if not properly incorporated.technique
- ✓Warm honey to 100-110°F before mixing to reduce viscosity by 50% and ensure smooth integration with the oil-cocoa mixture without seizing.ingredient100-110°F, 50% viscosity reduction
- ✓Freeze for exactly 25 minutes at 0°F because coconut oil solidifies completely at 76°F and needs this time to achieve proper snap without becoming too brittle.timing25 minutes at 0°F
- ✓Use silicone molds with 2-3mm thickness because thinner walls allow faster heat transfer during freezing and easier release due to silicone's natural flexibility at low temperatures.equipment2-3mm thickness
Share this recipe
Prep
15
min
Cook
20
min
Serves
4
people
Level
beginner
Share this recipe
Coconut oil's 76°F melting point creates that perfect snap-then-melt texture that cocoa butter costs 10x more to achieve.
Homemade Chocolate with Coconut Oil and Honey
Indulge your sweet tooth with this luscious homemade chocolate that's as simple to whip up as it is delightful to savor! Crafted with velvety cocoa powder, creamy coconut oil, and a hint of honey for natural sweetness, this treat is sure to become your new favorite. Plus, toss in some crunchy nuts for an irresistible texture that takes this chocolate to the next level!
📝 Ingredients
Serves 4🫙Pantry Staples(3)
- ¼ cup cocoa powder - Unsweetened, Dutch-processed (60 ml)Natural cacao powder can be used, but Dutch-processed is preferred.
- ¼ cup virgin coconut oil (60 ml)You can use melted food-grade cacao butter instead.
- 2 tablespoons honey (30 ml)Warm thick or crystallized honey before use.
📦Other(1)
- 1 ounce almonds - Roasted, unsalted, coarsely chopped (28.4 g)optionalYou can use any type of chopped unsalted nuts.
👨🍳 Instructions
- 1
Place the coconut oil in a medium microwave-safe bowl. Microwave for 20-30 seconds to melt and warm it.
- 2
Sift the cocoa powder into the melted coconut oil. Use a small rubber spatula to combine.
- 3
Mix in the honey, mixing quickly and continuously.
- 4
Mix in the chopped almonds.
- 5
Spoon the mixture into a candy silicone mold. Freeze the mixture for 20-30 minutes until completely set.
- 6
Gently release the chocolate pieces from the mold. Enjoy immediately or refrigerate overnight for improved texture.
💡 Pro Tips
- ✓Heat coconut oil to exactly 85-90°F rather than fully melting to maintain cocoa butter-like consistency and prevent the chocolate from becoming too soft at room temperature.technique85-90°F
- ✓Sift cocoa powder through a fine mesh to eliminate lumps because cocoa particles clump due to static charge and will create gritty texture if not properly incorporated.technique
- ✓Warm honey to 100-110°F before mixing to reduce viscosity by 50% and ensure smooth integration with the oil-cocoa mixture without seizing.ingredient100-110°F, 50% viscosity reduction
- ✓Freeze for exactly 25 minutes at 0°F because coconut oil solidifies completely at 76°F and needs this time to achieve proper snap without becoming too brittle.timing25 minutes at 0°F
- ✓Use silicone molds with 2-3mm thickness because thinner walls allow faster heat transfer during freezing and easier release due to silicone's natural flexibility at low temperatures.equipment2-3mm thickness