Indulge your sweet tooth without the guilt with our irresistible Coconut Oil Chocolate with Toasted Coconut! This quick and easy dessert is not only a treat for your taste buds but also a healthier alternative to traditional chocolates. With just a handful of wholesome ingredients, you can whip up this decadent delight in under 15 minutes. Imagine sinking your teeth into rich, creamy chocolate infused with the tropical essence of toasted coconut—it's a dessert experience you won't want to miss! Ready to impress your friends and family? Let's dive into this delightful recipe that promises to satisfy your cravings while keeping your conscience clear!
Prep Time: 5 mins
Cook Time: 10 mins
Total Time: 15 mins
Cuisine: Dessert
Serves: 12 pieces
Ingredients
- 1/2 cup coconut oil
- 1/2 cup cocoa powder
- 1/4 cup maple syrup
- 1/4 cup shredded toasted coconut
- 1/2 tsp vanilla extract
Instructions
- Begin by gathering all your ingredients: 1/2 cup of coconut oil, 1/2 cup of cocoa powder, 1/4 cup of maple syrup, 1/4 cup of shredded toasted coconut, and 1/2 teaspoon of vanilla extract. Ensure that the coconut oil is in a liquid state; if it's solid, gently warm it in a microwave or on the stovetop until it melts.
- In a medium-sized mixing bowl, combine the melted coconut oil and cocoa powder. Use a whisk or a fork to blend them together until the mixture is smooth and free of lumps.
- Add the maple syrup to the cocoa and coconut oil mixture. Continue to whisk until the syrup is fully incorporated and the mixture is glossy.
- Next, stir in the vanilla extract. This will enhance the flavor of the chocolate. Mix well until everything is evenly combined.
- Now, fold in the shredded toasted coconut. Ensure that the coconut is evenly distributed throughout the chocolate mixture.
- Prepare a small baking dish or a silicone mold by lining it with parchment paper or greasing it lightly with coconut oil. This will help in easily removing the chocolate once it sets.
- Pour the chocolate mixture into the prepared dish or mold, spreading it evenly with a spatula. Make sure the layer is not too thick for even setting.
- Place the dish in the refrigerator for about 10 minutes, or until the chocolate has hardened. If you're using a silicone mold, you can check it after 5 minutes to see if it's ready.
- Once the chocolate has set, remove it from the refrigerator. If you used a baking dish, lift the chocolate out using the edges of the parchment paper. Cut it into 12 pieces using a sharp knife.
- Serve the Coconut Oil Chocolate with Toasted Coconut immediately, or store it in an airtight container in the refrigerator for up to a week. Enjoy your delicious, healthy dessert!
Tips
- Melt Coconut Oil Gently: Ensure your coconut oil is in liquid form before mixing; if it's solid, melt it gently to preserve its nutritional properties.
- Whisk Thoroughly: When combining the cocoa powder and coconut oil, whisk until the mixture is completely smooth to avoid any lumps in your chocolate.
- Experiment with Sweetness: Feel free to adjust the amount of maple syrup based on your sweetness preference—honey or agave syrup can also be great alternatives!
- Choose the Right Dish: Using silicone molds can make it easier to pop out the chocolate once it’s set, but if you’re using a baking dish, line it with parchment paper for easy removal.
- Cool Down: Allow the chocolate to set in the refrigerator for at least 10 minutes. If you’re in a hurry, check it after 5 minutes in a silicone mold.
- Storage Tips: Keep your Coconut Oil Chocolate in an airtight container in the fridge to maintain its freshness for up to a week—if it lasts that long!
- Add a Twist: Consider adding nuts or dried fruits to the mixture for an extra crunch and flavor boost!
Nutrition Facts
Calories: 114kcal
Carbohydrates: 7g
Protein: g
Fat: 10g
Saturated Fat: 9g
Cholesterol: 0mg
