- Coconut oil: I use virgin coconut oil for that wonderful coconut flavor.
- Unsweetened cocoa powder: It’s best to use Dutch-processed cocoa powder, which is less acidic than natural cocoa powder.
- Vanilla extract: You can use coconut extract, almond extract, or orange extract instead of vanilla.
- Chopped unsalted walnuts or pecans: If you like peanuts, you can use them instead of walnuts or pecans. If you like a sweet-salty flavor combination, you might enjoy using salted peanuts.
Instructions
The detailed instructions and step-by-step photos are included in the recipe card. Here’s a quick overview.
If the coconut oil is solid, melt it in the microwave. Stir in the cocoa powder, vanilla, and sweetener. Next, stir in the chopped nuts. I do this with a rubber spatula.
Pour the mixture into a silicone candy mold. I like to use a cordial mold. Freeze to set. This should take about 20 minutes, although the chocolate fully sets the next day, after being refrigerated overnight.
When the chocolate is set, remove it from the mold and serve. Better yet, refrigerate until the next day for improved, less melty texture.
Recipe Tip
This chocolate is melty. This is because I make it with coconut oil, which is very soft at room temperature. That’s why you should keep it in the fridge and enjoy it right out of the fridge.
I don’t mind the meltiness, and I love the flavor of virgin coconut oil. But if you suspect this would be an issue for you, use melted food-grade cacao butter instead of coconut oil and omit the vanilla extract (the water it contains can cause the chocolate to seize when cacao butter is used).
The texture of this chocolate greatly improves after a night in the fridge, and it becomes less melty, so another option is to make it a day ahead.
