Introduction: Homemade Coconut Oil Chocolates ~ Sugar-free and Low Carb!

About: ♫ Basking in sunshine ☼, creating new dishes... growing zucchini and swimming with fishes. Rattlesnake hunting the desert in Spring; these are are a few of my favorites things. When the wind flies, when the p…
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. ;-)


  • 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

  • silicone candy mold or flexible Ice cube tray 

  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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