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Chocolate recipe for virgin coconut oil and coconut sugar or syrup

Coconut Oil User Recipe for chocolate

A customer who has been reading our emails for some time responded to our request for coconut oil user recipes. This chocolate recipe has no sugar cane, and calls for a 1/4 of a cup of Agave. But you can use coconut sugar, or stevia, or even coconut nectar syrup.

Chocolate with Virgin Coconut Oil - Gracious Chocolate

Gracious Chocolate – made with Virgin Coconut Oil – adapted from The Gracious Pantry blog.

1/2 cup plus 1 tablespoon cocoa powder
4 tablespoons melted coconut oil
1/4 cup agave (or substitute with stevia or maple syrup to taste)
Mix sweetener with oil then add cocoa powder.  Keep stirring.  I tend to put it in the fridge for 5 minutes until it gets a little harder to stir then spread it on grease-proof baking paper.  Put another sheet of baking paper on top and flatten it down with a place-mat.  You’ll end up with a slab.

Once you’re happy with the basic version you can start experimenting with fruit and nuts or orange peel etc.  It’s absolutely delicious but melts very easily.

This recipe was originally posted by Tiffany at The Gracious Pantry.

When you make it, you can try using it on Gourmet Banana Pops!

Who posted this short article?

Neil Smith loves to talk about the benefits of Coconut wholefoods.Neil Smith, The Coconut Oil Shop Team

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This recipe summary was posted by Neil Smith Wholefood Enthusiast at Camp Coconut.

5 thoughts on “Chocolate recipe for virgin coconut oil and coconut sugar or syrup

  1. Hi thank you for emailing me the recipe for the chocolate – I have tried to make 2 batches (failed) to send in photos of but I dont think they turned out right. Im wondering, whats the best type of coconut oil to use for it – do you have one with a more coconutty taste? I used chantal organic deodorised coconut oil and I dont like the smell or taste of it at all, and it was noticeable in my chocolate. Also, I used coconut sugar and tried to heat that with the oil to melt it abit before adding the other ingredients – I read that it has a high boiling temperature so I cant understand how it burnt after 3 cycles of 20-30seconds in the microwave. So my first batch the oil/sugar burnt (but I still tried to add the other ingredients) it tasted okay but was quite dry and crumbly like muesli. The second batch I only did 2x 30secs in the microwave then added the other ingredients, it still wasnt very wet and was quite grainy. Is the problem that I used coconut sugar instead of a liquid sugar? Or should I be heating it slowly on the stove? I also added some milk powder to it after I made it, to see if that mellowed it out abit, and that toned down the cocoa. Im really keen to perfect this recipe as my favourite chocolate is homemade chocolate with Kremelta (like chocolate rice bubble cakes) but I know how bad kremelta is so want to replace it with healthy coconut oil! Any advice appreciated please, on where I went wrong with my chocolate making! 🙂 Thank you

    1. It looks like you’ve identified two problems.

      1) No using Virgin Coconut Oil. Try this

      2) Using the microwave to heat sugar and oil. Both of them will burn easily, even RBD Chantal deodorised oil. Use a saucepan, as you suggested.

      Also, here in this page it recommends blending the sugar crystals first to make them smoother.

      The last person we heard about that microwaved Creamed Coconut had a bad experience too.

      I hope that helps.

      Get back to us if you have any more disasters. : )

  2. if I wanted to make this with sugar would i use regular granulated or powdered/icingsugar/cofecionars sugar
    ir i dont want to use a substitute sugar

    1. Any sugar will work as long as it can mix properly with the melted oil. 🙂

  3. […] washing this chocolate recipe down with […]

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