(Coco)nuts for chocolate



This super easy dark chocolate recipe will satisfy your sweet cravings (and give you lots of good fat!).

  • 1 cup organic coconut oil
  • 1 cup raw honey (local if you can get it!)
  • 1 cup organic cacao powder
  • dash of himalayan sea salt
  • 1 tsp organic vanilla extract (optional) (I make my own so I know that it is made with a base that does not have sulfites!)

Put the coconut oil in a heat-resistant glass measuring cup. Fill a small saucepan halfway up with water and place the glass measuring cup in it. Heat on medium heat until coconut oil is mostly melted. It should be room temperature, not hot. Don’t microwave it as it will get too hot and then it won’t blend in well with the cocoa powder. If you end up with a watery mess you heated the coconut oil up too much.

Put all ingredients in a food processor and blend thoroughly. Place some plastic wrap or parchment paper in a loaf pan to cover the bottom and sides of the pan. Pour the chocolate mixture into the loaf pan and refrigerate on a flat surface. In an hour or so, when it is solid, remove from fridge, cut into pieces and store in an airtight container in the refrigerator or freezer. This melts pretty quickly in your hand, so I make the pieces bite sized.

That’s really all there is to it! You can taste the coconut, but it makes for a very rich flavor. You can experiment with the honey – I have seen recipes with half this amount of honey, but I have a sweet tooth and I like it very sweet – and I love the subtle honey flavor that comes through with more sweetener. Enjoy!



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7 Responses to (Coco)nuts for chocolate

  1. Joëlle says:

    Hi Tracy,
    This sounds like something tasty, provided I can find honey that will agree with my husband. We have had several bad surprises with store-bought honey here in France…

    • Tracy says:


      Much of the honey in stores comes from China and is mixed with high fructose corn syrup (not labelled as such). Can you find a local source that you trust? This is a huge problem globally. In addition to actual deception, much of the commercial honey producers in china buy from many tiny mom and pop producers and these operations have no health standards. There are nightmare stories of one or two person sellers who do things such as use old metal drums to gather the honey for sale without knowing what was previously stored in them. Imagine the contaminants!

  2. Mona says:

    I would very like very much to know how you do you own vanilla? 🙂 I heard that sometimes alcool is made of corn? I would very like to make my own. Thanks so much in advance.

    Also, for the mustard, i was going to do my own but i tested with my sulfites bandelettes that they test a tiny positive (mustard seeds bio and not the rice vinegar) do you use any mustard sometimes?


    • Tracy says:

      Hi Mona,

      I do my vanilla in absolut, which I tolerate just fine. You do have to be careful, though, because a lot of vodka is made from corn. Check with the producers before you use any kind of alcohol – it is not required by law that they label beverages, so it is hard tell what is in there.

      I haven’t been able to do mustard for a very long time, so I can’t help you on that one (but everyone is different, so you might be able to find something that works for you.


  3. Eliza75 says:

    I’m finding mixed data on whether coconut oil contains sulfur – I personally cannot seem to tolerate it. And cocoa is high in free thiols. Do you react to these at all?

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