Homemade Melt-In-Your-Mouth Dark Chocolate (Paleo)

Wooo I can’t explain how good, perfect texture, melts in your mouth 5 . I added almond butter and nuts . Thanks you for this amazing recipe!!

Excellent recipe! This recipe is best using unrefined extra virgin coconut oil, as this will be in solidified form. Use a double boiler or create one by using two pots… I start by adding the cocoa powder in about 3-4 tablespoons of melted coconut oil (add more if necessary), wisk real good. The consistency will be smooth and not lumpy, next add the rest of the oil until melted, then add honey and vanilla. Wisk until you see no streaks of anything, just pure chocolate, add your flavoring (I used some crushed almonds) mix and pour into your mold(s)… refrigerate. Note: Adding a flavor cuts down on the coconut flavor. Enjoy!

Maybe my house is warmer than the author. My coconut oil is usually half liquid all the time. The commenter that suggested the microwave is probably the best method. Even at 20 secs twice, the oil starts to bubble for me. I made this twice and neither the stovetop or microwave method looked like the author’s video. Both were grainy on the bottom. The container didn’t matter. I might try twice as much honey if I make it again. I like chocolate and coconut, but using oil this way in a recipe doesn’t seem like the best idea. I also added crystalized ginger and candied orange peel in some. A better idea for the finish is to mix until the oil cools quite a bit or even mix it over a bowl of cold or ice water if it looks like it’s still too separate before putting in the fridge. Definitely one way to get 10 times your daily coconut oil intake in one bite.

Very good! I noticed the coconut separates from the rest of the chocolate, but it’s not too bad. I added candied ginger too mine and it was AMAZING! Definitely would recommend this recipe to a friend! I give it four stars plain, and five with nuts or candied ginger added.

Had the same problem many others had with the honey sinking to the bottom so i mixed the honey with the cocoa first and added the vanilla then slowly mixed into the hot coconut oil, came out smooth but still a little bitter. Will play with it some more! I have lots of people willing to taste test for me 🙂

After reading all of the reviews about the honey sinking, I decided to modify the technique and it worked PERFECT. First, combine coconut oil and cacao powder as best you can(mine looked like butter cut into flour), microwave for 20 seconds then stir. It should now have a paste like consistency. Add in the honey, vanilla extract and any flavors and stir again. I added in a large amount of cinnamon and a few dashes of cayenne to make Mexican Chocolate. Once you’ve added those items in, microwave a second time for 20 seconds. NOW its a silky, smooth pourable consistency!!! Stir it one more time to completely combine everything and then pour into whatever mold you want to use – let them set up 1 hour in the fridge and wala – perfect and no sinking!! Best of all is that it only took 40 total seconds of microwaving!!!

This recipe is perfect for dark chocolate lovers! The end product was a little grainy, but melts in your mouth!

Hard to keep enough made. Have sweet chocolate lover’s in house.

I have made this a few times, I use monk fruit mix for sweetener. So powder. First time, super dry, I had to melt some coconut oil to be able to blend it all in. Super thick. Next I added water to see if that would make it less thick, marginally better, still way thick. I am smearing this paste into the molds. This time, I did 2 tbs water in the monk mix, heated to liquify, no solids, then made the chocolate and added, a s soon as vanilla thickens to paste.

Loved it. So easy & delicious

It is delicious. I used it for dipping fruit bites and it was perfect. I choose to make it with maple syrup.

Thank you for this wonderful recipe and loved all your tips super helpful. I placed 2cups of cocoa powder and gradually added 1 cup of melted coconut oil and mixed it with a spatula. I also added fresh lemon rind instead of vanilla. For the crunch added 2 tsps of hemp heart and garnished with 1 tsp of Desiccated coconut. Poured it on parchment and placed it in the fridge for 2 hours. They are my go to and favorite chocolates YUMMMY!!

Best chocolate candy… Ever! So silky and smooth. You are going to love it.

Super delicious bitter sweet treat, though not for everyone. It may not satisfy your sweet tooth, but it’s the closest bite I’ve tasted to what I’ve had in Italy and France. Smooth and rich, unadulterated dark chocolate. Literally melts in your mouth. If you don’t have chocolate moulds, try a silicone muffin pan, filling each cup just enough to make 1/2″ disks.

It would be good in a pinch if you crave dark chocolate, but it wasn’t that tasty and it definitely isn’t healthy. Coconut oil is very high in saturated fat and calories. I feel like I’d be better off having a bite of my favourite chocolate bar if given the choice.

Love it and make it all the time! Things I’ve tried that worked out well: Mint extract instead of vanilla, adding a lot of chopped nuts and dates (like a 1 to 1 nut to chocolate ratio), adding a pinch or so of salt, using maple syrup instead of honey. The lazy cheat way I make this: I heat the coconut oil, extract, coco powder and maple for about 15 seconds, stir till the coconut oil melts (heat more if needed 5 sec) do not over cook. If your coconut oil is already liquid, heat for even less time! Or heat just to get the oil and sweetener the same temp. One time I over microwaved the coconut oil to the point of bubbling, and that batch separated, so keep the heating on this low and short! Just enough to melt and mix. I don’t have chocolate molds so I pour my mix onto a parchment lined plate or bowl, refrigerate then break it into pieces. These are really great, thank you for sharing!

If the taste of just Cacao is what you’re after, this is okay. We typically like 70-80% dark chocolate, and could not make these work. After doubling the honey and adding sugar we ended up throwing the batch away

Turned out great! I mixed everything together into a paste at room temp, then heated until the cocoa was just dissolved, stirring constantly. I poured it over one frozen cranberry in the bottom of foil lined mini muffin cups. I had a craving for dove’s dark chocolate covered cranberries, and this was an amazing substitute! I split it into 12 servings, so each one is about 110 calories. They are still quite large- I’d like to be able to have a couple. Next time I would use craisins (I didn’t have any), and I would try splitting it into 20 servings.

I COULD NOT get the oil to stay blended. I let it cool and mixed again, and still it separated. I finally used a paper towel to wick up as much oil as i could. It tastes fine, if a little greasy. I wonder if i used soft, not melted coconut oil and used a mixer if i would have better luck, but that’s more experimenting than i think it’s worth.

Fantastic! I actually used it to dip strawberries into and it worked out great.

I love it. I like chocolate flavor but next time I will mix some zest or fruit for my kids. Still they don’t like it. But my adult friends like it.