Homemade Chocolate

Homemade Chocolate Recipe

Prepared by Sarah Shilhavy, Photo by Jeremiah Shilhavy

¼ cup Gold Label Virgin Coconut Oil
¼ cup Expeller Pressed Coconut Oil
6 tablespoons cocoa
2 tablespoons maple syrup
2 teaspoons vanilla
dash of salt

Melt oil if needed. Combine all ingredients and mix well. Pour into molds, about 1 tablespoon each. An ice cube tray works well. Place in the fridge or freezer. Sets up in about 10-15 minutes.

This chocolate has been success any time I offered it.

Recipe submitted by Tony, Arvada, CO

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Published on June 4, 2008

(29 votes, average: 3.31 out of 5)

17 Comments

splott September 20, 2017 at 9:06 am - Reply

I made a very similar recipe but with honey, but as mentioned above, the honey tended to settle, does the maple syrup blend better?  Do you have to let it come to room temp first?

Renee November 30, 2016 at 1:56 am - Reply

Love to add shredded coconut or chopped, fresh Georgia pecans to these!

Stephy October 1, 2016 at 9:09 am - Reply
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Add smashed Brazil nuts, fab!
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Jaqualine Ibanez February 18, 2016 at 6:24 am - Reply
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How many servings does this make?
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carlos January 4, 2016 at 7:04 pm - Reply

How long does the chocolate stay edible when stored in the fridge?

Dale Kimber January 5, 2016 at 9:50 pm - Reply

At least two weeks. Is all Eaten by then. Should last longer if Nessecary.

Maya November 28, 2015 at 4:30 am - Reply

My family became addicted to this chocolate! Thanks for the recipe :) p.s. I use honey instead of maple syrup

Caroline July 27, 2015 at 6:20 pm - Reply

Is there a sugar free recipe? My daughter has been told to eat sugar free and I love the use of coconut oil. Any help?

Lauma April 12, 2013 at 1:58 pm - Reply

I was wondering if it would work with using only one kind of oil instead of two?

Sarah:) April 12, 2013 at 1:41 pm - Reply

Virgin and expeller pressed are two different kinds of coconut oil. Expeller pressed has almost no flavor while virgin, especially Tropical Tradition’s Gold Label has a very strong, unique flavor. The two here are used to balance the flavors out, but you don’t have to use two different kinds.

Suzy April 12, 2013 at 1:34 pm - Reply

Just wondering why two kinds of Coconut oil?  Couldn’t you just use 1/2 cup of virgin expeller pressed?

Susan February 20, 2012 at 11:19 am - Reply

This was delicious! It was a bit too sweet for my tastes, but I like my chocolate bars in the 85%- 99% range. Next time, I’ll reduce the sugar and sprinkle pink salt crystals on it as it’s chilling and maybe even add some cayenne! Great recipe!

Jennifer January 26, 2012 at 10:57 am - Reply

I’ve made this recipe before but it’s been awhile. The 6 Tbsp of cocoa powder seems like a lot for that amount of syrup. I tried the maple syrup and put the chocolate in the ice trays, and the syrup went to the bottom. I’ll try this again and use candy molds to see if it works better. Any suggestions on the amount of cocoa powder?

Sarah June 26, 2008 at 1:50 pm - Reply

I’ve never tried this recipe with honey, but I’ve made something else that’s similar and the honey tends to settle to the bottom. You could try dissolving the honey with the oil over low heat, but I’m really not sure how that would turn out.

Tammy June 26, 2008 at 6:24 am - Reply
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Would honey work instead of syrup?
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Sarah June 17, 2008 at 3:52 pm - Reply

Love this recipe! I made two half batches, one with agave syrup and the other with maple syrup. 

I made the one with agave first with the full amount of cocoa powder (3 T) but it was a little too bitter. When I tried the maple syrup I reduced the cocoa powder just a bit and it turned out much better. They look so cute in little chocolate molds and taste great!

shawna June 6, 2008 at 10:34 pm - Reply

Thanks Tony – that was a great recipe. They ended up tasting like smooth truffles. I used agave syrup instead of maple syrup. I can imagine these would be fun with other goodies added as well.

Homemade Chocolate