Coconut Dark Chocolate

I love Mounds bars. They’re honestly a very underappreciated candy. Most people probably don’t associate these with Christmas, but I do. Every year I always get Mounds in my stocking, but in the past year I’ve been cutting out my dairy. I wanted to make a recipe that had that satisfying coconut and chocolate goodness but also was vegan, gluten-free, and healthier. So here we are!

Making chocolate.

It’s surprisingly difficult to find dairy-free chocolate. Even dark chocolate will often be made with milkfat or “may contain dairy.” I’ve never really considered making my own chocolate until recently when I was craving some chocolate chip cookies. I looked for a few recipes, and a lot of them had cocoa butter as a base. I realized this could easily be subbed with coconut oil, which is a very similar consistency. Much to my delight, I found many recipes using coconut oil, so I decided to give a shot at my own version.

To make chocolate you need three primary parts: the base, the cocoa, and the sweetness. For the base, you can use cocoa butter, coconut oil, and even shea butter if you’re feeling adventurous! For the cocoa part, just plain ol’ cocoa powder. And for the sweetness, just use whatever is your forte. I used agave, but maple syrup, cane sugar, and pretty much any sweetener will do!

Recipe in-depth:

Now that it’s December, I’m ready for the sugar, carbs, and chocolate. This recipe has the chocolate, and it tastes like it’s full of sugar and carbs, but it’s not. This recipe is a healthy twist on a delicious cocoa treat.


-1/2 cup of Shredded Coconut (Sweetened or unsweetened)

  • I used sweetened just because it’s what I had, and it will combat some of the bitterness in the dark chocolate.

-1/2 cup of Coconut Oil

  • Sub with Cocoa Butter or Shea Butter. (See above for more details)

-1/4 cup of Cocoa Powder

-3 tablespoons of Agave

  • Any sweetener will work, but agave doesn’t take away from the chocolate and coconut flavors which makes it work very well.

– (Opt) 1 teaspoon of Vanilla


  • Preheat oven to 400 degrees.
  • Add shredded coconut to a cookie sheet and put it in the oven.
  • Add coconut oil, cocoa powder, agave, and a splash of vanilla to a pan. Melt on stove at medium heat.
  • Pour into a square dish and layer toasted coconut while it’s still melted.
  • Cool in the fridge for at least 2 hours or overnight.


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