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Almond Coconut Oil Chocolate

Almond Coconut Oil Chocolate

  • 1/2 cup virgin coconut oil
  • 1/4 cup cocoa powder or cacao powder
  • 2 tablespoons pure maple syrup
  • 1 teaspoon vanilla extract
  • unsweetened organic shredded coconut
  • slivered or sliced almonds

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.

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