There's only one thing I like more than chocolate and that's chocolate that's almost healthy!
A friend of mine made me some chocolates with coconut oil, cocoa and maple syrup. I was sold! The super dark chocolate. The way they melted in my mouth. I was beyond addicted. So naturally I wanted to make them myself.
My first several attempts were total flops. But good chocolate is worth fighting for so I finally perfected my method and have come up with a recipe ready to be shared and loved!
Coconut Chocolates
- 1/2 cup plus 2 tablespoons Extra Virgin Coconut Oil
- 3/4 cup Cocoa Powder
- 1/4 cup plus 1 tablespoon Grade B Maple Syrup
Heat oil and syrup on medium low until oil is melted. Remove from heat and add cocoa powder. Whisk until smooth. Put 2 tsp in mini muffin papers or candy liners. Set in the refrigerator or freezer until set. Devour.
Helpful hints: - Low and slow is key. Don't rush the process!
- The oil and syrup must be the same temperature when you mix them if you decide not to heat them together. I have ruined so many of these by dumping cold syrup in the warm oil. This results in a harder, less smooth and melty chocolate. They still taste good but do not have the irresistable texture I love so much.
- I have used Hershey's cocoa powder and Trader Joe's. Hershey's seems to been smoother but I know some have concerns with it not being Fair Trade. I am unsure of the status of TJ's but the cocoa is a little bit grainier.
- I have added essential oils to these. Adding peppermint makes them taste just like Andes mints. Yum! Orange oil is also good if you like that flavor combination(Please note that I use Young Living essential oils. I feel these are safe for consumption. Not all essential oils are created equal and should not be ingested.)
- Because of the coconut oils low melting point these should be kept chilled at all times.
With that, I'm going to sneak one of these out of my freezer and savor the quiet of the wee hours.