Almond Coconut Oil Chocolate Recipe photo
Almond Coconut Oil Chocolate Recipe
photo by recipe author

Servings: 30-36 pieces
Preparation Time: 20 minutes

You will need 3-4 silicone ice cube trays or petite fours papers with a mini muffin tin.

Melt coconut oil, add maple syrup, slowly add cocoa powder (I use a small strainer or sifter to get any lumps out), and stir well until smooth. Stir in vanilla extract.

Place desired amounts of shredded coconut and almonds in the bottom of a silicone ice cube tray or in small petit-fours papers in a mini muffin tin. Pour the chocolate mixture into the tray or papers, filling 3/4 full.

Place in freezer for fast set up, or in refrigerator overnight. Keep in the refrigerator when not serving to maintain firmness.


If doing Weight Watchers, and using the petite-fours papers, these have about 2 points each. They will vary in size and points if using silicone ice cube trays.

Recipe submitted by Rebecca, Aurora, OH

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