This easy coconut oil chocolate recipe has just 4 ingredients. Kids will love this easy method of making chocolate from scratch - it's like magic!
I've been making this easy homemade chocolate for years. It's great for my husband who has to avoid dairy products as it's made from just coconut oil, cocoa powder and honey, with a little vanilla for extra flavour, so no milk in sight.
We made this recipe live as part of our Kids Cook-Along sessionsover on theEats Amazing Facebook page - click hereor on the video below to watch and cook along in your own time!
This chocolate is super quick to make and sets really quickly in the fridge or freezer. It's beautifully versatile too, you can add any toppings or fillings and once you've made the basic chocolate mixture, you can turn it into cubes or fun shapes with a mould, giant chocolate buttons or slabs of chocolate bark - just pick and follow one of the different methods detailed in the recipe and notes below.
This type of chocolate is most similar to dark chocolate, so be warned, it will taste less sweet than milk chocolate if that's what your kids are used to.
We prefer to use honey for our sweetener, but you can easily make this recipe vegan by using maple syrup instead.
Coconut Oil Chocolate
Ingredients:
- 100g coconut oil
- 75g cocoa powder
- 3 Tbsp honey
- 2 tsp vanilla extract
Optional extras:
- roughly chopped nuts
- dried fruit of your choice (roughly chopped if necessary)
Method:
Weigh the coconut oil and spoon into a microwave safe bowl.
Heat in the microwave at short 10-15 second intervals, stirring in between,until the oil has completely melted and is clear.
Add the cocoa powder, honey and vanilla extract to the melted coconut oil. Quickly stir until fully combined and smooth.
To make individual chocolate cubes:
Spoon chocolate into an ice cube tray or silicone mould.
Add nuts and/or dried fruit if wanted.
Place in the freezer until set, around 15-20 minutes
Pop out of the mould and enjoy!
To make chocolate bark:
Pour the chocolate mixture onto a lined baking tray and spread out over the tray with the back of the spoon.
Working quickly, scatter nuts and/or dried fruit of your choice over the chocolate
Place the baking tray into the fridge or freezer until set, around 10-15 minutes.
Once set, break or cut the slab ofchocolate into smallerpieces.
Serve and enjoy!
Note: Once set, this type of chocolate should be stored in an airtight box the fridge until ready to eat, as it will melt and get very soft in a warm room.
Alternative Ingredients
The honey in this recipe can be swapped for another similar sweetener such as maple syrup or golden syrup. If using honey, please don't give this chocolate to a child under the age of 12 months, instead, use an alternative sweetener instead. The amount of honey can be reduced by 1 Tbsp if preferred, for a less sweet chocolate.
Vanilla extract is not essential to this recipe, however it does add to the flavour and sweetness so I highly recommend using it if you have some available.
Optional extras you can add to this recipe include nuts, seeds, mini cookies or broken cookie pieces, sprinkles, dried fruit or fresh berries - check out the raspberry chocolates I made a few years ago using a similar recipe.
Alternative Equipment
You can use any type of silicone mould to make chocolate cubes/shapes. If you want to try different shapes, we love these fun ice cube trays from IKEA, or there are lots of fun shaped moulds available on Amazon. For jumbo chocolate buttons, use silicone muffin cups or a silicone muffin tin. Alternatively, follow the chocolate bark instructions above to make a slab of chocolate on a baking tray or large plate.
This recipe was designed for our live kids cook-along series so I’ve created two child-friendly recipe sheets with simpler instructions for your child to follow.
As I've shared a few different methods for making this chocolate in the recipe above, I've created two different recipe sheets to simplify things for you. Chose from the chocolate cubes recipe or the chocolate bark recipe, or click on the pictures below to download and print the PDF file for the recipe of your choice.
If you enjoyed this recipe, you might also like these fun and easy chocolate bark ideas:
Toffee Apple Popcorn Chocolate Bark
No Junk Christmas Chocolate Bark (another coconut oil recipe)
Double Chocolate Fireworks Bark
Easy Easter Bark (great for using up leftover Eatser Chocolate)
For even more fun and easy recipes to cook with your kids, head over to theEasy Recipes for Kidssection here on the Eats Amazing blog, where you'll find lots more recipes with child-friendly recipes sheets.
Grace
Print Recipe
5 from 3 votes
Coconut Oil Chocolate
How to make your own chocolate from coconut oil and cocoa powder - this chocolate recipe is so quick and easy to make!
Prep Time5 minutes mins
Chilling Time15 minutes mins
Total Time20 minutes mins
Course: Dessert
Cuisine: Vegetarian
Servings: 12 pieces
Author: Grace Hall
Ingredients
- 100 g coconut oil
- 75 g cocoa powder
- 3 Tbsp honey
- 2 tsp vanilla extract
Optional extras:
- roughly chopped nuts
- dried fruit of your choice roughly chopped if necessary
Metric - US Cups/Ounces
Instructions
Weigh the coconut oil and spoon into a microwave safe bowl.
Heat in the microwave at short 10-15 second intervals, stirring in between,until the oil has completely melted and is clear.
Add the cocoa powder, honey and vanilla extract to the melted coconut oil. Quickly stir until fully combined and smooth.
To make individual chocolate cubes:
Spoon chocolate into an ice cube tray or silicone mould.
Add nuts and/or dried fruit if wanted.
Place in the freezer until set, around 15-20 minutes
Pop out of the mould and enjoy!
To make chocolate bark:
Pour the chocolate mixture onto a lined baking tray and spread out over the tray with the back of the spoon.
Working quickly, scatter nuts and/or dried fruit of your choice over the chocolate
Place the baking tray into the fridge or freezer until set, around 10-15 minutes.
Once set, break or cut the slab ofchocolate into smallerpieces to serve.
Video
Notes
Once set, this type of chocolate should be stored in an airtight box the fridge until ready to eat, as it will melt and get quite soft in a warm room.
Love this recipe? Why not save it to Pinterest so you can easily find it again!
