An Easy Homemade Chocolate Recipe

Coconut oil chocolates

It’s no secret that I love chocolate. I’ve always wanted to make my own, but have been put off by complicated steps and ingredients. So when I saw an easy recipe for chocolate using coconut oil on facebook, I decided to try it out for Easter. 

I experimented with three variations: plain, almond butter filling and almond flavoured chocolate. They were all tasty, but I think the almond butter chocolate was my favourite – the almond butter gives the chocolate more of a creamy texture and just a little bit of crunch.

I like my chocolate very dark, so if you like your chocolate a bit sweeter, you can add more sweetener and less cocoa powder. Also, if you live somewhere warm (like I do) you will need to eat them as soon as you take them out of the freezer, or else they will melt.

Homemade chocolate (makes about 16 chocolates)

1/2 cup melted coconut oil

1/2 cup + 1 tbsp cocoa powder

2 tbsp real maple syrup or honey (I used honey because that’s what I had on-hand, but I think maple syrup would be slightly more neutral in flavour)

1 pinch salt

Optional – to make it even more delicious, 2 tbsp almond butter.

Homemade chocolate ingredients


Combine coconut oil, cocoa powder and honey or maple syrup and salt in a bowl. Mix together well. To make almond flavoured chocolate, mix almond butter in now.

Leave mixture for 10-15 minutes to thicken.

Easy chocolate recipe

Spoon into moulds (I used ice cube moulds that I already had, you could also use a tray for a slab of chocolate). To make almond butter cups, spoon a small amount of chocolate into the mould, then spoon a small amount of almond butter on top, then top with more chocolate.

Easy almond butter cups

Place moulds into the freezer and freeze for at least an hour.

Homemade almond butter cups

Enjoy 🙂 If there are any leftovers, keep them in the freezer to avoid melting.

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  1. I had a chocolate making kit for Xmas…planning to give it a go next week when my nieces come to stay. Hope they turn out as well as yours!

    • Good luck with the kit 🙂 Does it use cocoa butter as the oil? I think I will have to get some a try making real chocolate – these ones are tasty but not transportable – they melt!

  2. Those do look delicious. I had a great aunt who made and sold chocolates every Christmas. She was so kind, and took the time to show any grandkids and grand nieces/nephews who were interested, how to make them. Her biggest secret was cold hands.

    • That sounds like a great treat – do you remember what ingredients she used? I can understand the cold hands – these ones were melting on the plate as I was photographing them!

      • She filled hers with cream fillings, and used chocolatier quality chocolate. She sold these every winter, took orders and delivered the week before Christmas. She had lost her husband and had one child in university on the East coast. My uncle was offered a full scholarship, but there wasn’t any money to bring him home for Christmas. She was able to sell enough boxes of chocolates to pay his train fare to and from Yale every year. Her vanilla creams were unbelievably good!

  3. This is really one hard recipe to resist. We are a house of chocoholic. Thanks EK for the yummy sharing. I wonder if I can use coconut cream instead of oil, but could end up as chocolate sauce because of the still high water content in coconut cream. I’ll experiment …

    • I don’t think coconut cream would work because I don’t think it would solidify enough in the freezer. You might be able to add some coconut milk as well as the oil for a creamier flavour though. If you experiment and it doesn’t work out, at least you’ll have a tasty chocolate sauce 🙂

  4. Anonymous says:

    Interesting. I don’t have time to try them right now, but I see peanut butter in the middle of mine. Also, I remember as a kid making chocolate for our homemade Peppermint Patties. I got the recipe out of one of my mom’s cookbooks and I felt so clever when I made them.

  5. I meant to share this with you but seem to have forgotten

  6. I’ve made these a couple of times now (okay … more than a couple!) and they are just fab! So easy to make, we just keep them in the ice cube trays until we are ready to eat them …. soooo delish. And the best part? – I actually feel that these have enough healthy redeeming qualities, so I don’t feel at all guilty eating them 🙂

    • I’m so glad you like them 🙂 I made three batches and only stopped making them then because I ran out of coconut oil. But you’re right, they are healthy enough that we shouldn’t feel guilty eating them 🙂

  7. even I try this but its not nice so don’t try this and wast the time

  8. Liz,

    This was so easy, clean, and delicious! I cannot thank you enough. I dipped strawberries with almond butter into this chocolate for a special Valentine’s dessert. I’m linking you on my blog and sharing it.

    Many thanks,


    • Thanks for stopping by Luis, I’m so glad you liked the chocolate recipe 🙂 It’s one of my favourites and my housemate and I made heart-shaped chocolates for ourselves for Valentines Day this year.


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