These decadent, homemade two-bite chocolates are foolproof, require only a few basic ingredients to prepare, and did I mention that they are absolutely delicious?!
Forget wasting your money on store-bought chocolates, which are laden with modified milk ingredients and unhealthy fats. These homemade chocolates are made with simple, healthy ingredients-pure cocoa powder, extra virgin coconut oil (read more about my fascination with coconut oil here: Coocoo for Coconut Oil ) and sweetener of choice.
My family’s quite happy with this recipe but we’ve tried a ton of variations. You can personalize the recipe or make a copycat rendition of your favourite chocolate bar by adding lemon or orange zest, raisins, crushed almonds or walnuts, melted caramel, a pinch of cayenne, peppermint or vanilla extract.
(Yields 30-40 chocolates, depending on desired size)
1 cup extra-virgin coconut oil, at room temperature
1/4 cup organic agave nectar (or other liquid sweetener)
1/2 cup cocoa powder
1/4 cup unsweetened coconut flakes
*I’ve tweaked my rendition by adding, a pinch of Himalayan sea salt, a pinch of cinnamon, and 1/4 tsp. ground espresso (optional)
In a large food processor, blend all the ingredients, scraping down the sides of the food processor a few times, until smooth and combined.
Using a teaspoon (or spoon of choice, depending on the size preference), scoop out the chocolate then dollop into a non-stick tray (in this case a heart-shaped rubber tray), or a baking sheet or a mini-muffin tin lined with parchment paper. *The amount of chocolates the recipe yields will depend on the tray used.
Flatten the chocolate with the underside of the spoon and/or gently tap the tray onto the counter to smooth out the chocolate.
Sprinkle each chocolate with your garnish of choice. Allow to set in the freezer for at least 3-4 hours. Once frozen, remove from the tray and store in a plastic freezer bag or air-tight container in the freezer.
Remove from the freezer and let sit for 4-5 minutes before serving.
*These soften very quickly so it’s best to eat them right out of the freezer. The longer they sit at room temperature the more they will soften and loose their consistency.