Today we are all about Chocolate! With all the buzz about coconut oil seeming to be revving up again lately I wanted to share my healthy coconut oil chocolates recipe.
I have been in love with coconut oil for the last 3 years and literally use it for everything. I’ve been in love with chocolate since I can remember. I’m not one of these people that will have chocolate just to have it. If I’m going to have a chocolate treat it’s going to be indulgent and high quality.
This recipe my friends meets my standards! Do you remember Icy Squares from when you were a child? Well, this recipe brings those memories flooding back to me.
These chocolates are creamy, silky, melt in your mouth perfection. I am telling you they are the type of chocolate that when you bite it you have to say ‘mmm!’ The three ingredients in this recipe are all healthy power houses on their own. We have antioxidants in the cocoa, healthy fats in the coconut oil and vitamins in the natural maple syrup. I dare call these chocolates ‘Beauty Chocolates!’
When you make these tiny pieces of magic please come back and comment on this post! I want to share in the excitement of your experience!
For other creative ways to use this beautiful chocolate check out these recipes:
- Healthy Vegan Homemade Revello Ice Cream Bars
- Clean Peanut Butter Cups (No Bake)
- Clean Chocolate Mint Patties
- Ice Cube Tray Chocolate Covered Cheesecakes
- Chocolate Raspberry Two Bite Cheesecakes
- Chocolate Covered Macaroons
- Chocolate Covered Roasted Chickpeas
- The Best Healthy Banana Split Squares
- Clean Banana Split Ice Cream Cake
- Raw Oreo Mint Cake
- Cookie Dough Chocolate Ganache
- Avocado Pudding Tart
This recipe is gluten-free, dairy free, vegan, raw, nut free, no-bake, 3 ingredient recipe, 1 minute prep and decadent!
Homemade Icy Square Chocolates (Coconut Oil Chocolates)
Makes 24 Chocolates
Ingredients:
- 1 Cup Virgin Coconut Oil
- 1/2 Cup Natural Cocoa Powder
- 1/4 Cup Natural Maple Syrup
Directions:
- Spray a mini muffin tin with a healthy non-stick oil.
- Place all above ingredients in the food processor and blend until smooth (stopping a couple times to scrape down the sides).
- Using a 1 Tbsp measure scoop 1 tbsp of chocolate into each muffin tin cup.
- Cover with saran wrap and place in the freezer for 2-3 hours.
- Remove and enjoy.
Storage – I suggest keeping these in an air-tight container in your freezer.
Tip – adding a couple drops of mint extract gives these chocolates a chocolate mint twist.
DAMY Members – 3-4 chocolates is a treat. 2 chocolates once per week can be had with meal 4 (excluding Bikini Body Members on the last 4 weeks of the program).
How are they considered Nut free is they contain coconut oil?? I thought according to FDA coconut is considered a tree nut?
According to the Canadian Food Inspection Agency Nutmeg and Coconut Oil are not on the list. http://www.inspection.gc.ca/english/fssa/labeti/allerg/nutnoie.shtml
OHHH. You are amazing!
So excited that you are excited!!!!
I’m wondering if you could add a dab of peanut butter in the middle and make these like Reese’s Peanut Butter Cups?
Yum! I prepared these with real, raw, organic cacao, rather than processed cocoa powder, for an insanely healthy treat 🙂 Cacao, in it’s purest form, is a superfood amazingly rich in antioxidants that you would be super silly not to include in your diet. Thanks for the idea! 🙂
So happy you loved them 🙂
That is great Suzy! Make sure to check back next week. We are going to be sharing a lint chocolate recipes!!!
Just made these today and…mmmmmm!!!! Melt in your mouth is right! Thanks for the great recipes. I have made several of your recipes now and they don’t taste “healthy” at all…just delicious! Now I must try some of your savoury things…no matter how healthy, too much chocolate is TOO much chocolate! 🙂
That is great to hear! Have a great weekend!!!
so delicious! I skipped the muffin tin and used ice cube trays instead, yummy bite sized chocolates! didn’t even bother spraying them because the all oil in them helps them pop right out anyway
oh but now I have a problem – its hard to stop eating them!
Portion control is key 🙂
Wonderful! Hope you are having a great weekend!
I would love to make these.. thks! question. .what are the calorie counts, nutritional info for these? I”m counting calories and really wud love to know. email me bonnieangel1797@gmail.com
This is like food magic. Thanks for the idea for the tasty treat!
Hey Jen! Aren’t they great!? Thank you for the comment-love! Have a great week 🙂
Made these in my mini brownie pan instead. Also added a Tbsp of chocolate PB2 for a peanut butter flavor. Can’t wait for that 2-3 hr time where I can bite into one;)
How would I go about making these as milk chocolate? By adding milk in them? If so, what proportion? Thanks!
I added 1/4 cup powdered sugar to mine, makes them more sweet and not so dark. Not as healthy either, but there ya go… 🙂 I also store mine in the fridge (after freezing, I pop them out of the tray and store in a ziplock baggie). I think they taste better when they’re more soft. They melt in your mouth!
does the coconut oil need to be melted first?
no! Room temp. It will blend in the process. If you heat they will turn white.
I make some wonderful natural peanut butter cups using coconut oil chocolate….you can make all kinds of candy bars…with coconut, almonds or caramel. Great stuff. I use xylitol instead of sugar tho.
Wow! These are awesome! I was running low on maple syrup so I used agave nectar instead. This recipe is definitely going to be a regular in my home. Thanks for sharing it!
You are welcome Christine!
Can I use honey instead of maple syrup ?
Sure!
Can you use Agave instead of the Maple syrup?
For sure Jenn!
Yes!! This is GREAT! I have been making a recipe like this with coconut for a while now. I love this, and all the links for different ones at the bottom of the page!
Thank you : ) I hope you are having a great day!
Wow the taste is identical to icy squares! For those who have magic bullet blenders this recipe fits nicely. It fit into 21 mini muffin tins poured halfway. I will definitely check out your other dessert recipes.
Wonderful!
Love them….best part of making them is getting to lick the bowl!
so great to hear!!!
These are AMAZING! I used coconut syrup instead of maple syrup.. Sooooo good! I had to make 2 batches of the chocolate to use up all my strawberry truffle filling (these are also divine) so I ended up having some chocolate left over. I just used an ice cube tray – didn’t use any spray cook.. You just have to whack the tray on the bench a bit for them to come out (extra cardio workout lol) 🙂 Thank you so much Amy… I love your recipes! They have changed my life!
Hey Kerry! Thank you so much!! You are sweet 🙂 I hope you are having a wonderful week and thank you for the love!
These things totally rock! I used unrefined coconut oil (the kind that tastes like coconut.) So friggin’ yum!
So great to hear 🙂 Thank you for stopping by!
Phenomenal! These taste just like the chocolate icy squares that I used to buy! And just 1 is the perfect treat =)
That is awesome!! Enjoy 🙂
So, I’ve been looking at this website and all the recipes for the entire week, and they honestly look sooo good, that I am actually considering become vegan and gluten free. I am so making these
Enjoy Meghan!
Made these last night… they DO taste like icy squares! They just aren’t as sweet. DH thought they were made with dark chocolate. Thanks for the great recipe!
Awesome Karen!
Yummy recipe, Im going to add some cranberries and gojis to it too thanks for sharing my mouth is watering!
Great idea Mia!
My food processor effectively died on me today…can you use a blender or a Ninja?
I added walnuts and yes! yummy!
Great!
My husband loves Icy Squares and these were a hit with him! I used unpasturized honey and added just a bit more than the recipe called for. I think our cocoa is a bit stronger than the one suggested. Thanks for the great recipe.
So glad he loved it!
Help!!! I don’t have a mini muffin pan but it did buy cute little paper miniature liners…. Could I just line those up on a baking sheet and pour mixture into those? Would they stick to the paper? I have all these ingredients and I soooo want to make them!:)
Hi Lynda! They shouldn’t stick. They should be great.
Hi! Do you have nutritional information for these (i.e. calories, fat, protein, etc.)?
Hi Morgan, This is a calorie-count free site. Here are the details: http://www.damyhealth.com/faq/#countcalories
A.Mazing! I love this recipe. I added pure peppermint oil because I love chocolate mint and these are so much easier than the healthy peppermint patties I was making. My son loves them too! Thank you for a healthy treat my whole family can enjoy 🙂
Thank you for great receipe. I add Almond , coconuts flake on Top. I made this couple time a week Sakurako
They taste way to good to be a healthy treat. YUMMY!!!
I added the Superfood Fat Burning Boost and SuperBoost powders. To give them a little crunch i added a different nut in each; walnuts, almonds and cashews. I also added 1 drop of peppermint essential oil to 3 of them.
question, if you mix this to much does the coconut oil separate?
when i scooped out the mixture it had a clear oil floating on top of the chocolate then when it hardened it turned white. other wise taste great.
The correct way is to use refined coconut oil, that way your chocolate will taste like chocolate, not coconut chocolate
Can I skip the syrup? Maybe use honey instead?