Two-Bite Dairy-Free Cocoa Coconut Treats
These delectable homemade treats are just in time for Valentine’s Day!
I first heard of these homemade “chocolates” from my mom, who became Coocoo for Coconut Oil a few years ago. The coconut oil in this recipe HAS to be extra-virgin if you want that rich creamy coconut flavour!
Recently, a good friend (who might quite possibly be more of a Holly Homemaker than me) came by for a visit and brought along some treats. Low and behold, they were THE chocolates that my mom had been raving about! All it took was one bite and I was hooked. I don’t know what took me so long to try this recipe (and now I almost regret it because at $16.99 a tub, coconut oil does not come cheap!). But let me tell you, it’s money well spent!
We’re quite happy with this version but there’s always room for added flavours. Make copycat versions of your favourite chocolate bar by adding;
lemon or orange zest
crushed almonds or walnuts
pinch of cayenne
peppermint or vanilla extract
So far I’ve made the basic recipe with unsweetened coconut flakes:
and a second batch with crushed pecans:
The original recipe calls for:
1 cup extra-virgin coconut oil
1/4 cup agave nectar
1/2 cup cocoa powder
1/4 cup unsweetened coconut flakes
I’ve tweaked my rendition by adding:
a pinch of salt
a pinch of cinnamon
1/4 tsp. ground espresso (optional-adults only version!)
* This recipes yields about 30 two-bite chocolates
Scoop out room temperature coconut oil and add to a small food processor. DO NOT melt the coconut oil before adding.
Add remaining ingredients and blend until combined. You may need to scrape down the sides of the food processor once or twice to incorporate all the ingredients.
Using an espresso spoon (or spoon of choice-the size of the spoon you use will depend on how large you want the chocolates) to scoop out the chocolate then dollop into a tray, in this case a heart-shaped rubber tray.
*I’ve made these a few times and I find using a rubber tray the easiest to remove the chocolates. Alternatively, you can use mini-muffin tins lined with baking cups or cookie cutters placed on parchment paper on a baking sheet.
*TIP: You may need to flatten the chocolate with the underside of the spoon to fit the moulds as it is quite thick (pictured below).
Sprinkle each chocolate with coconut flakes. Leave for 5 minutes or so at room temperature so the coconut oil softens slightly then shake the tray (or slamming it on your counter works wonders) so the chocolate becomes more levelled.
Place in the freezer for at least 3 hours. Store in the freezer until ready to eat.
ONE of these treats is rich enough to satisfy any sweet craving…but I bet you can’t eat just one!
HAPPY VALENTINE’S DAY from my family to yours!