Here’s an overview of the ingredients needed for this recipe. The exact measurements are included in the recipe card below.
- Virgin coconut oil: I love the wonderful flavor it gives the chocolate. I typically use Spectrum Virgin Coconut Oil. You can use your favorite brand.
- Unsweetened cocoa powder: I prefer Dutch-processed cocoa powder, which is milder and not as acidic as natural cocoa powder. But if all you have on hand is natural cocoa powder, that works, too.
- Honey: 2 tablespoons is the perfect amount. It gives the chocolate the perfect dose of sweetness – not overly sweet or too bitter.
- Chopped nuts: You can omit them, so I did not include them in the ingredient shot above. But they do enhance the chocolate in terms of flavor and texture. I typically use chopped almonds, but you can use your favorite nuts. My husband loves this chocolate with pistachios. You can use either unsalted nuts or – if you enjoy sweet-salty flavor combinations – use salted ones.
Variations
Use Cacao Butter
You can use melted food-grade cacao butter instead of coconut oil. Melt it in the microwave in 30-second sessions until almost fully melted, as shown in the photo below, then sift in the cocoa powder. Using cacao butter will result in more stable chocolate. However, I tried both, and personally, I prefer the flavor of chocolate made with coconut oil.
Instructions
Making chocolate is surprisingly easy! It’s so easy, in fact, that it’s a great activity to do with your kids. Depending on their age, I find that they need very minimal supervision when making it. The detailed instructions for making this recipe are included in the recipe card below. Here are the basic steps:
Melt the coconut oil in the microwave, then gradually stir in the cocoa powder, honey, and nuts. You can use the stovetop to melt the oil over low heat, but the microwave is faster and easier.
Recipe Tip
Even when made with coconut oil, the chocolate is not as melty the next day after it’s had some time to rest and stabilize in the fridge. So it’s a good idea to make it a day ahead. You should still keep it in the fridge and take it out of the fridge just before enjoying it.
Featured Comment
Made two batches yesterday, with some combination of roasted almonds, unsweetened coconut flakes, and defrosted frozen raspberries. There were five of us and we ate all of them! The ones with raspberries were the favorites. Will definitely make again. Thank you. – Rupa Read more comments