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How to Make Coconut Oil Chocolate

August 27, 2015


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Oh man. OH MAN. This recipe is killer people, killer. It’s so good and so easily adjusted that you can make a million awesome versions of this chocolate. Also, it’s totally dairy free! Woohoo! So the first time I made it I just poured it out on wax paper and froze it like that to make a chocolate bark but I found it was messy looking and, due to the quick melting nature of coconut oil, the bark would dissolve quickly in my fingers.

Using any kind of adorable silicon mould makes it easier to eat, plus it ups the wow factor! Keep in mind you have to use a mould that you can pop things out of, you can’t use a solid plastic hard mould (like for ice cubes) or it will never leave it’s new plastic home. On to the recipe!

Healthy Coconut Oil Chocolate


1. Dump the coconut oil, cocoa powder, salt, and sweetener of choice into a non-stick pot.
2. Mix together on low-medium heat until the sweetener is blended in thoroughly. You don’t need to cook anything, you’re just trying to melt it all together. Turn off the heat.
3. If you are using a mould with details (like my Hello Kitty mould) chop the add-ins to make them finer so they don’t ruin the details of your mould. If you are using a generic shape mould, you can sprinkle in the add-ins without chopping them.
4. Pour the chocolate into the moulds and place in the freezer for 15-30 minutes. The deeper the mould the longer it will take to cool off.
5. Pop them out and enjoy! Keep all the chocolate in the fridge or else it will melt down. :D

Some suggestions for add-ins:

-mini marshmallows (if you’re feeling naughty)
-edible flowers (I used edible lavender and rose before, it looked super pretty)
-edible gold dust sprinkled in the mould first
-chai tea (I sprinkled it into the chocolate first)
-dried blueberries
-chili powder for a spicy chocolate oh yeah
-a few drops of mint extract
-a few drops of orange extract

It is really up to you how healthy you want this to be. I like adding the nuts and goji berries because it gives the chocolate a healtheier boost than adding, let’s say, mini-marshmallows. But if you’re going to party, why not make some healthy-ish rocky road style chocolate? Walnuts and mini-marshmallows are a great combo!

If you’re not interested in making these, but just want to use these awesome Hello Kitty Moulds (I don’t blame you), you can find them on Gmarket and get the party started in other ways!

So let me know if you end up making these, and I’d love to hear what additions you’ve made to the recipe. :D ENJOY!



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How to Make Coconut Oil Chocolate


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  1. Okay. After watching the midnight cooking videos for a million times, I finally decided to make this last night. It really took no time and it came out great. I took it to work today and people liked how lightly sweetened it is and healthy it is. I esp liked the salt in it. Thanks Martina. I’m going to attempt the Tofu pudding next.

    4 months ago
  2. Ok, I’ve tried this recipe twice (if I could, I would smother you with hugs and kisses Martina, because this recipe and you have liberated me~). There are experiences with it that I would like to share: I didn’t use coconut oil (I reserve them for my nightly oil-pulling, and it is bloody expensive to get in the UK) so I used rapeseed oil instead, according to a very helpful comment below. My first try though, I didn’t have rapeseed oil, so I used melted butter and vegetable oil (please have mercy! I just a pathetic uni student!). I also added in a few teaspoons of matcha powder in the cocoa powder mix before heating and afterward, I crushed some frozen raspberries and blackberries that I usually use for smoothies and scattered them on the paper cupcake cases (I don’t have silicon molds, using paper cases will NOT stick at all, they wouldn’t look as pretty as Martina’s but they get the job done). I don’t know exactly what caused it, the matcha powder or the butter but my chocolate came out with a ring of white thing on the surface, it still taste incredible but the horrendous visual stop me from Instagramming them *le sigh* and the you couldn’t even taste the matcha among the rich bitterness of the cocoa and honey anyway so don’t bother. I also need to mention this: I live in the UK, I use metric measurement system so the “cups” measurement threw me off hard the first time I made these chocolate, so the second try, I just eyeballed them until they look similar to what Martina had on the video (this is why I love recipes with video!). I used all rapeseed oil this time, added a touch of cayenne pepper in the mix and crushed frozen blueberries and blackberries like last time. They are in the freezer now. If I can give you some tips, 1st is no matter how grainy it tastes in the pot, once you freeze them completely they will taste smooth and delicious; 2nd is you best leave them in the freezer for a few hours at least, I have a fully packed freezer and after 1 hour of making them I took one out (because my sweet tooth rules over me…) and it was still too soft, so adjust as you go; 3rd is if you want to use crushed up berries like me, I think you best use fresh berries or dried ones like Martina did, because frozen one would melt when they meet the hot cocoa mixture, releasing a small unwanted amount of water that originally covers outside the fruit, it made the matcha powder in my first batch rose to the surface and this time the cayenne pepper in my chocolate suffers the same fate. At least that’s what I assume.
    TL;DR: Use rapeseed oil as a substitute, use cupcake paper cases if you don’t have silicon molds, don’t use butter (at least use clarified butter) and no matcha powder. Refrain from using frozen fruits. If you use metric measurement system, just eyeball the ingredients, heat it up and adjust until it looks like Martina’s mixture in the video. Love for all!

    8 months ago
  3. I just made this and they are a-ma-zing!!! I am totally making them again so, thank you for sharing this recipe with us Martina!

    11 months ago
  4. Oh my goodness, Martina I’m inlove with your healthy recipes. This choco is so creamy and yummy and unlike store bought choco isn’t sickeningly sweet and no dairy to make me feel gross! I like to add matcha and an to mine or black sesame and some cayenne and almonds. So yummy!

    *The only thing I noticed is I have to constantly mix with my spoon and get from the bottom to get the sweetness to distribute evenly
    **Also I used some excess to pour on my nice cream (dairy free banana ice cream) and it was like those magic shells!

    1 year ago
  5. I have a question about this recipe. I attempted to make it tonight (like 3 am technically xD) and I did 1/2 cup coconut oil, 1/2 cup unsweetend cocoa powder (Hersheys brand), 1/4 cup organic agave syrup well a smidgen more than 1/4 but not by much, and 1/4 teaspoon salt. I put it all in a pot on medium heat till it was combined, or so I thought. Here is my question is it normal or did any of you find that the cocoa powder didn’t want to mix well, like everything mixed but i found mine to be gritty when I started pouring it into my molds, there weren’t any clumps or anything just a gritty kind of texture. I put them in the freezer anyways cause I am hoping they will be fine but I was curious as to if the cocoa powder does that to anyone elses when they make them.

    1 year ago
  6. Overall these were delicious and I’m glad you shared this recipe. I added raisins, chia seeds, and dried prunes to mine then sprinkled them all with course sea salt. The only thing I changed was I added about 1/8th cup more of honey. Not that it wasn’t good before, but I was craving something sweeter when I made them. These are definitely going to be a main recipe being made in my house now :)

    1 year ago
  7. So, I went on a journey making this chocolate. It all started probably around two or three weeks ago. I saw your video when it was posted(or maybe around a month after? I don’t know) but didn’t watch it because it wanted to do the taboo, AKA mix healthy with chocolate.

    Eventually, after running out of videos to watch, I watched this sinful moving picture. I still didn’t care, and only noticed how easy it was to make them and how radical those moulds were. Flash forward to a few weeks ago. I bought some coconut oil to make a sugar scrub. I had an epiphany. I thought to myself, ‘hey, I’m gonna make those chocolates I saw Martina doing.’

    So I’ve had a silicone heart-shaped mould for 2000 years but only used it to make frozen-Sprite-popsicles as an eight year old. It’s in that one drawer where I put everything that goes nowhere, like Whataburger picante sauce packets. Except it’s not there. So I gave up.

    Now it’s today, right? We’re at today now. I found that stupid mould behind a stack of plates in my kitchen. At this point, I’ve had such a struggle just trying to find it that I don’t want to make the chocolate anymore. But it’s about more than that now. It’s a quest that I was born to make. I’m gonna make the chocolate.

    I gather all my crap, and get cooking. Except that I used a quarter of a CUP of salt instead of a quarter of a TEASPOON. I tried it, and thought that maybe it was supposed to be that salty? Grabbed my grandpa for a second opinion; nope, definitely not supposed to be that salty. I identify more with the Nigerian Dwarf Goat than the Alpine Ibexes, TL;DR: I do not crave that mineral. The chocolate goes down the drain, but my hopes don’t.

    Okay, I think, let’s try this again. I gather all my crap again, and this time put in the correct amount of salt. I stir everything together, it looks Fergalicious. Stick my finger in for a taste; while my mouth is still littered with salt residue, it isn’t from the chocolate in front of me. But it’s still gross. I put in the correct amounts of everything, but was greeted with the taste of chalk(unsweetened cocoa powder) and disappointment. So I look up the recipe again, go through the comments; maybe it’s not just me.

    Except that it’s just me.

    Everyone raves over the chocolate, how delicious, how smooth and buttery it was. If anything, my chocolate should taste buttery; I put in butter-flavored Maple syrup. But that’s not what I taste. So I put in some more syrup, and then a little more, and then two teaspoons of sugar. But it still wasn’t sweet, or even edible in general. I put in so much time with this chocolate. I put aside my 800 word essay due tomorrow for this chocolate. I wasted like maybe 20 minutes of my life on this chocolate(almost 45 on this comment.) and what do I get? Sadness. This must be what parenting a teenager feels like; all that time and love, to get nothing but hatred in return. But yet, I have hope. I placed the chocolate in the mould to freeze, and I’m still waiting, but I don’t expect much out of them. I don’t know what I did wrong, as I raised that chocolate to be a kind, caring, respectful young adult but it became so disobedient. I feel so alone and helpless. Was it that I expected too much from her(Yes, she has a name. It’s Holly-Beth.)? Did I put so much pressure on my chocolate that she caved in and became remorseful and rebellious? Have I been living vicariously through her? In some aspects, I feel like a mother who has her daughter on TLC doing pageants before she can walk properly. What have I become, and how has it affected my child? I don’t know. I don’t know what went wrong, and I don’t know how to fix it.

    On another note, this comment has become as long as the essay I needed to write. Oh-tee-el.

    TL;DR: I hecked up once. Then I thought I did well, but I hecked up again. Well, heck.

    2 years ago
  8. I made these last night. Yummo. I had to tweak the recipe slightly because my honey just wasn’t making it as sweet as I’d like. But I added coconut and dried cherries. It is now a favorite. Thank you!!

    2 years ago
  9. It would be pretty badass if, when you do these cooking posts, you could give a list of te places where you actually found the stuff and maybe their Korean names for those of us already here :) I know for myself, at least, one of the biggest reasons I don’t cook as much over here is not knowing the Korean equivalent of ingredients I need, or where to get them!

    2 years ago
  10. WHOA. You guys really need to put some sort of warning label on this recipe, because IT IS LITERALLY MADE OF CRACK COCAINE. I just made a batch and accidentally ate almost half of it in one sitting (with a full glass of whole milk!). It felt so right at the time, but now my stomach is pretty angry at me for my life choices…
    Anyway, this is REALLY good and so wonderfully simple to make. I am eternally grateful to you guys for sharing this life changing recipe! Keep being awesome!

    2 years ago
  11. I love this recipe! It tastes even better than a VERY difficult recipe that my grandmother has, the texture is very smooth and creamy even though it does not have any milk products in it. I made a few different versions at once, because I really wanted to see all this chocolate had to offer. I made some original, some with coconut, some with dried fruits and some with other stuff like puffed rice and pretzel bits! It was a lot of chocolate! It worked well with all types of additions and cooled pretty quickly in the freezer

    2 years ago
    • AWESOME!!! It’s such an easy recipe to make but it tastes and looks so impressive to other people that don’t realize how easy it is…hahahh!

      2 years ago
  12. This is exactly how my husband and I make our “healthy treats” when we’re doing healthy/paleo! However, your molds are far superior, we just use cupcake papers :/ My favorite is the coconut but we also like pouring the chocolate over almonds and we always do salt on top as well, but the vanilla salt sounds awesome. The freezer is the way to go as I can never wait very long before devouring them! I usually only make a small batch at a time, because I shamefully admit that I have no class when it comes to chocolates :D

    2 years ago
  13. Do I have to use a non stick pan, because I don’t have one.

    2 years ago
    • We usually use a stainless steel pan, just keep the heat low and stir often, burnt cocoa is nasty and not in the EYK way :)

      2 years ago
    • I think that since you are only heating it for a minute or two just to melt the sugar a bit on low heat, you should be fine with a regular pot. Just make sure to have a spatula handy to scrap all the extra goodness!

      2 years ago
  14. Now I need to go find myself some cute/cool molds to satisfy this new urge of mine.

    2 years ago
  15. Meemeeeeers, you so fat!
    Ooo, I just used to make chocolate all the time with coconut oil, now I’m inspired to start again! Once I made this “caramel” fill with very fine chopped coconut, agave and a bit of coconut oil to make it harder, and I put it in the middle of the chocolate. Chili and vanilla extract is also great. Hey, where did you get that vanilla salt? I would love to try that!

    2 years ago
    • I bought it on iherb which I use to ship all my weird ingredient stuff out to Korea. Although, Korea just got Coconut Oil at Costco and chia seeds are at HomePlus and Costco too!!!

      2 years ago
    • Making your own vanilla salt/sugar is as easy as one step!

      Just get yourself one (or a half of one) vanilla bean pod. Cut it in half any way you want, and shove it into your salt/sugar container. Even if it’s a big container of salt or sugar, within a day or two, the entire thing will be scented and flavored like decadent Madagascar vanilla! My dad taught me that tip, and it’s ridiculously easy!

      2 years ago
  16. I couldn’t wait and I just made some and put them in the freezer :D I had to break out the christmas molds but that’s okay! My husband and kids are waiting for them to harden :)

    2 years ago
    • Christmas moulds this early in the year? I think you can get arrested for that!

      2 years ago
      • There the only ones I have at the moment, haha! My husband loves Christmas, its never too early for it he says :)

        2 years ago
  17. I have a ton of molds I can use! I’ll start making mine tonight! Now just to pick between Star wars (Darth Vader, Star Trooper, R2-D2, millenium falcon), rilakkuma, hello kitty, and cute cat/rabbit ones. hmmm…..

    2 years ago
  18. Mine are currently in the freezer right now! I am so excited to eat them!!!

    2 years ago
  19. Pour the coconut oil-cocoa-sweetener mixture over ice cream and it works as homemade Magic Shell!

    2 years ago
  20. Can’t wait to try! I have hershey’s special dark cocoa powder I am going to try it with!

    2 years ago
  21. I know what I’m making for my kids this weekend!!

    2 years ago
  22. Can y’all post a link to the gmarket iron man and hello kitty moulds? I tried searching but all I got was a giant iron man head.

    2 years ago
  23. These look super adorable (and the marvel ones are super cool)! I definitely want to try this recipe out!

    2 years ago