Introduction: Medium Chain Triglycerides (MCT) Oil Nutritional Chocolates Recipe

About: Dad and hubby, good food enthusiast, solar energy, boating, making stuff, melting stuff, and raising chickens.

After lots of antibiotics for several infections, I needed some healing supplements to help rebuild my brain and circulatory system. My doctor prescribed Medium Chain Triglycerides (MCT) oil and coconut oil three times a day; this was a little too much like eating liquid butter; so I added some chocolate chips and froze the mix into teaspoon portion chocolate bites that taste pretty good like Magic Shell used for ice cream topping.
MCT oils and coconut oils are used for premi babies to Alzheimer's patients to people with seizures for healing. From what I understand it metabolizes in the body quickly and feeds the brain directly.

Extra: If you get burned out on the flavor, try a handful of strawberries and some agave nectar sweetener or 1/2 cup of peanut butter and a few squirts of agave nectar. 

Step 1: Recipe

4 oz MCT oil
3 oz virgin coconut oil
1/4-1/3 cup semi-sweet chocolate chips

Square glass dish
Measuring cups
Mixing spoon

Fridge and freezer

Step 2: Melt and Mix

Scoop about 3oz of the coconut oil (if it's solid, below 74 degrees F) into the glass measuring cup and microwave it for about 30-60 seconds. Adjust the level to 3oz by adding or dumping some. Then add 4oz of MCT oil and stir it.

Melt a 1/2 cup to 1/3 cup of semisweet chocolate chips in the microwave for about 30-60 seconds until soft. Stir the melted chips into the oil mix with a spoon or whisk until thoroughly mixed. 

Step 3: Pour and Cool, Slice and Freeze

Pour the mix into a square glass pan and refrigerate for and hour or two until it's a soft solid.

Next figure the dosage for the bites, 1oz of liquid is 6 teaspoons, so this 7oz mixture needs to be divided into 42 teaspoon chunks. Make a grid of slices 7 sections on one side and 6 sections on the other (see picture). My personal dosage is in tablespoons,  and 3 teaspoons is equal to 1 tablespoon.

Once the slices are made, put the whole dish into the freezer overnight. The next day break the chocolates free with a spatula and put the chunks back in the freezer; I keep them sealed in a plastic container so they don't taste too much like freezer.

 Happy healing.