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




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...
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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    54 Discussions

    Those look ridiculously delicious....I can't eat Splenda but will try with regular sugar one of these days!

    2 replies

    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! 


    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

    Thank you for this recipe, my husband and I are both allergic to soy and soy oil is in all commercially made chocolate.

    However, since my diabetic husband reacts to the maltodextrin in the Splenda, I replaced it with Xylitol in one batch and coconut sugar in another. Both substitute one for one with sugar so you need to double the quantity to equal powdered sugar. (Just be careful when using Xylitol as it is very harmful for pets. It lowers their blood sugar very quickly.) Coconut sugar can be powdered in a blender or MAGIC bullet. I do that when I want to use it for icing. If not, it needs to be heated a little longer in order to dissolve properly, stirring constantly, so I would advise using a sauce pan on the stove top. Coconut sugar gives the chocolate a slight caramel flavour that is delicious. Although it has 4g of carb per teaspoon vs 5 for white sugar, it has a low glycemic index so it is absorbed slowly in the blood stream and does not cause a spike in the blood sugar. My husband loves it.

    Do you know the carb content per piece of candy? Thanks

    These things are amazing. I added more coconut to them and made what tasted much like mounds. Though a bit more crunchy.


    2 years ago

    What are thr nutritional facts for the batch of these?

    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?

    3 replies

    Some have said that davinci syrups work (plus can add some flavorings too) haven't tried it but I may try using some syrup and some liquid stevia. I don't know if too much of the davinci would change the texture. Many also use the powdered erythritol.

    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!!!

    I use Splenda often, but in smaller amounts. Well, I will just try other dessert recipes. Thanks for the advice!

    Thanks for sharing - easy to make - I used x2 2g satchets of stevia and around 4 drops of Sugromax by Hansells in NZ. I also added peppermint oil and sliced almonds.

    Splenda is bad for you worst than refined sugar(non-gmo)

    if you healthy dont have any issue for sugar just go with refined organic sugar better than Splenda, use stevia, Granulated Erythritol or xylitol instead

    just made these....well, sort of lol. I had a craving for something sweet. I had just a little bit of coconut oil in the pantry. I just mixed it up in the jar and really didn't measure it, maybe 2 tablespoons of the oil and of Hershey's Cocoa. I put in 6 packets of splenda and a dash of vanilla. I didn't have any coconut or candy molds, so I just stirred it all together well and dropped it by little spoonfuls on plate and put them in the fridge. I have to say they turned out really well and tasted great! Thanks so much for the recipe!

    For bigger chocolate things Could we use flexible muffin pan

    Now that's a good idea!! Thank you :)