Instructables

Homemade Coconut Oil Chocolates ~ Sugar-free and low carb!

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Picture of Homemade Coconut Oil Chocolates ~ Sugar-free and low carb!
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These yummy chocolate nibs are a healthier alternative to traditional chocolate. They completely satisfy your chocolate cravings without sending your blood sugar through the roof, making them the perfect snack for low carb enthusiasts and people who have Diabetes or a gluten intolerance.

I adapted this recipe from the good folks over at Natural Health Strategies.  I think they'll forgive me for the changes I made. ;-)

Ingredients:

  • 5 Tablespoons unsweetened Special Dark Cocoa Powder- may substitute Dutch-processed cocoa
  • 5 Tablespoons (65 gms by weight) Virgin Coconut oil- solid room temperature
  • 5-7 Tablespoons granulated "equal measure" Splenda- to taste. Yes, you can substitute with powdered sugar, but all bets are off the sugar-free, low carb table if you do. ;-)
  • 1/2 teaspoon Vanilla extract- may substitute with Banana extract or?
  • 2 Tablespoons sweetened Coconut flakes
Tools:

  • silicone candy mold or flexible Ice cube tray 
Preparation:

  1. In a glass bow, use a fork to mix the cocoa, coconut oil and splenda​ together until thoroughly combined. It will be a thick paste.
  2. Stir in vanilla extract. Taste the mixture and add more splenda to taste.
  3. Microwave the ingredients for 5 seconds, stir and microwave for 5 seconds more. Stir well.  For best results, the consistency of the chocolate mixture should be very soft, but not runny. If needed, microwave another 5 seconds. Set aside.  
  4. Pinch a small amount of flaked coconut into each candy pocket of the mold.
  5. Spoon the chocolate mixture over the flaked coconut.
  6. Refrigerate for 30 minutes or until completely solidified.
  7. Pop the chocolates out of the mold and ENJOY! 
P.S.  There are so many ways to customize these chocolates, I can't count 'em all. ;-) Chopped nuts, dried fruit, flavored oils etc. There are also different brands of sugar substitute to suit your taste. Experiment at will!  

Be sure to keep these chocolates refrigerated, as they are best served cold.  My family is already on batch number 3 (with chopped craisins!) because there is no such thing as too much chocolate.  I'm hiding a few several pieces in the crisper drawer before they disappear! ;-)
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bajablanca1 year ago
Those look ridiculously delicious....I can't eat Splenda but will try with regular sugar one of these days!
bajablue (author)  bajablanca1 year ago
Blanca... I just made you this batch! I mixed a little cream cheese frosting with the coconut and used  powdered sugar as per your request. ;-)  Will deliver tomorrow! 
PSCoC.jpg
bajablue (author)  bajablanca1 year ago
Hi Blanca!  Definitely try these chocolates with powdered sugar, then.  lol... I'll join you and we can take a run on the beach afterward! ;-D
kdanna14 months ago
I've tried making these 3x and mine always taste yucky! I follow the instructions perfectly, considering how easy it is. I am on Atkins and thought this would be a great treat to have occasionally but I don't know if I just can't get it right or if it is an aquired taste. Is it supposed to taste like a store bought chocolate bar? What could I be doing wrong?
bajablue (author)  kdanna14 months ago
Hi kdanna… well darn. :-(

I don't think you're doing anything wrong. I think your tastebuds are revolting against the Splenda. Personally, I can't stand the taste of Stevia, but I have friends who love it.

Here is a great website: Buttoni’s Low-Carb Recipes . She has a whole section dedicated to Atkins-friendly recipes (including desserts) that cater to the different phases of the Akins Diet.

I'm signed up for her newsletter and I think you might like it, too.

Best of luck!!!
kdanna1 bajablue4 months ago
I use Splenda often, but in smaller amounts. Well, I will just try other dessert recipes. Thanks for the advice!
ckburcham1 year ago
For bigger chocolate things Could we use flexible muffin pan
Good food
cringwald11 year ago
Now that's a good idea!! Thank you :)
gg51 year ago
Wow, these were SO good. Thank you so much for this delicious, easy recipe. I used 5 packets of equal and that was perfect. I also used unsweetened organic coconut and it was plenty sweet. Thanks again. Definitely a keeper recipe.
bajablue (author)  gg51 year ago
Thanks for commenting and I apologize for my tardy response! After learning that granulated Splenda isn't as sugar-free as it implies, I'm going to try it your way. ;-P~
cringwald11 year ago
Thank you!!! You have saved my life with these;) I've been trying to incorporate coconut oil into my diet and this is the only palatable way i can :)
bajablue (author)  cringwald11 year ago
I'm so happy you liked them!

If you like peanut butter, try mixing it with equal parts CO and add powdered sugar to taste or none at all. It's what I eat for breakfast... yummy!

Thanks for commenting!



upvoted1 year ago
Nice job. I just tried it out myself with truvia. A sample is in the freezer right now:) For anyone going for sugar free I would use another sweetener besides Splenda. Granulated Splenda is 90% Maltodextrin, a simple sugar which is rapidly converted to glucose by the body. Sweet and Low also uses sugar fillers. These sweeteners are allowed to market themselves as "sugar free" by having less than a gram of sugar per serving.
bajablue (author)  upvoted1 year ago
How did they turn out, upvoted?

Yikes... I didn't know granulated splenda was a maltodextrin monster! Now that I do, it's off my low carb list... and I've never found a stevia product that I especially liked. :-(

The COCs I made with powdered sugar were divine, though. When I'm 100 years old and don't care about excess pounds, I'll be eating them on a daily basis! ;-)
Pompom1 year ago
Could this be used to coat homemade caramels, to give them a coating to make them less sticky?

I made homemade goat milk caramels for the first time. I made a big batch (8 cups milk). Since I was inexperienced, I did a bit of testing along the way, with ladling a scoop of caramel into a lined pan and seeing how it was progressing. I did this several times throughout my cooking process, so I have one pan of caramels that is essentially layer after layer of increasingly thicker/more firm caramel, the bottom layer being almost a syrup, then an oozy gooey layer, then a soft caramel layer and then on top a candied crystallized firm layer.

I should also mention that I put down a layer of chocolate chips and cashews first in the pan, so that the syrupy/gooey layers are mixed in with those solids. The syrup has allowed the chocolates to remain partially melty also. But, what I'm left with is a delicious yummy mess.

I can cut the caramels into small squares that remain relatively intact. For the "good" caramels, I dusted with cocoa powder since they were sticky also (first timer here, don't hate!). I tried dusting this test mess batch with the cocoa, but since they have some layers that are much more soft and "moist," they saturate the cocoa more and are more difficult to eat mess-wise.

I don't want an incredibly sweet or rock hard candy shell, but something more tastefully neutral that will coat the caramels and seal in the various caramel viscosities.

So... could I mix up the unsweetened dark cocoa powder with coconut oil, maybe a drop of vanilla, melt it, and dip the caramels in this to achieve my desired result?  Would I then place the dipped caramels on parchment paper to dry?

I'm not familiar with candy/chocolate making terms and procedures, so I hope this question was understandable. I considered trying to coat with a fondant, but I don't want extra sweetness as the caramels are already very sweet.  If all else fails, I'm sure I could mush up this test mess into some yummy cookies. Or mix into ice cream!  But since I noticed your homemade coconut oil chocolates I thought I'd inquire about my proposed modification.  Thanks!
bajablue (author)  Pompom1 year ago
Hi pompom,

What is the chilled consistency of your caramels? Coconut Oil chocolate needs to be refrigerated. Could you try freezing the gooier caramels, then rolling them into a ball before coating?

I don't know a sure-fire method but you're obviously very good at experimenting. I admire your dedication!

P.S. I apologize for my tardy reply. I'm currently on dial-up internet service and it's not working well within this website. Most of my replies don't even post so I'm keeping my fingers crossed! Good Luck with your caramels!
Oh thanks for the reply! I wasn't expecting much, since it was sort of off topic anyway, but thanks for your comments/suggestions.

When I refrigerate the caramels I can mold them in my hand, so I might then try this coating out on some. I've been keeping them in the fridge anyway, since I made so much and haven't gotten around to cutting them all up, and it keeps them away from the ants. :-P

Do your bonbons then need to be kept refrigerated, less they get melted? I ask just because I was wondering if they could be sent in the mail?

(Your reply comment posted twice, by the way. And wow, dial-up?! You need to make an Instructable for your time machine then!) :-)
bajablue (author)  Pompom1 year ago
lol Pompom... what I really need to do is leave rural Idaho and get back to my 3rd World Country-of-choice (Baja) where I have uber-fast wireless service and no double posts! :-D

Yes, the COCs need to be kept refrigerated. They might survive mailing in the Wintertime, though.

I admire your caramel-restraint. They would not last a single week at my house. ;-P~ Have fun experimenting!

bajablue (author)  Pompom1 year ago
Hi pompom,

What is the chilled consistency of your caramels? Coconut Oil chocolate needs to be refrigerated. Could you try freezing the gooier caramels, then rolling them into a ball before coating?

I don't know a sure-fire method but you're obviously very good at experimenting. I admire your dedication!

P.S. I apologize for my tardy reply. I'm currently on dial-up internet service and it's not working well within this website. Most of my replies don't even post so I'm keeping my fingers crossed! Good Luck with your caramels!
bajablanca1 year ago
Bajablue, these were such a HIT with the boys......Rick and Les absolutely raved and raved. I love chocolate, so me raving is normal! But the guys really savored each piece.

Thanks for a great idea for an easy dessert.
bajablue (author)  bajablanca1 year ago
Aw... great to hear!!! I used 5 T of powdered sugar in case you want to play with the recipe.

Miss you!!!
bajablue (author)  bajablanca1 year ago
Aw... great to hear!!! I used 5 T of powdered sugar in case you want to play with the recipe.

Miss you!!!
How did I not see this one, coconut is my favorite :), it seems scrumptious. Congratulations!! for winning the candy contest and thanks for sharing your awesomeness.
bajablue (author)  Tarun Upadhyaya1 year ago
What a nice thing to say! Thank you Tarun!!
Mary, right now you are my most favoritest person. :D

How did I miss this? When I was getting the finalists for the candy contest (congrats, by the way!!) ready I saw these and knew I needed to make them. They're beautiful! I have everything I need, so I will definitely be eating them sometime this weekend.
bajablue (author)  jessyratfink1 year ago
haha, Jessy... I know you love coconut oil!

They are yummy as-is, but I'm already figuring on the changes I'll make to batch number 4. I'm thinking that a little sweetened evaporated milk added to the shredded coconut would make them taste like little mounds bars! ;-P~

Thanks for commenting!

iceng1 year ago
Very tasty looking, especially for diabetic control.

A
bajablue (author)  iceng1 year ago
Díky příteli! ;-)
iceng bajablue1 year ago
úžasné !

děkuji,

Saša....
bajablue (author)  iceng1 year ago
;-D Thank goodness for google translation services!
Awe...some more!
bajablue (author)  Creativeman1 year ago
TYVM CMan! ;-)
acuchetto1 year ago
Have you tried them with stevia?
bajablue (author)  acuchetto1 year ago
Hi acuchetto. No, I have tried these chocolates with stevia, but please let me know if you do. Thanks for commenting!
ehudwill1 year ago
Wow, I have to make these. Another great recipe!
bajablue (author)  ehudwill1 year ago
ehudwill... SO nice to see you... and thank you, too! ;-)
sunshiine1 year ago
My or my how did I miss this one? Looks so yummy! I am sure a winner! Best wishes!
sunshiine
bajablue (author)  sunshiine1 year ago
Thank you my friend!
wold6301 year ago
They look so perfect and yummy!
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