TV Tuesday #13 – How To Make Irresistible Coconut Oil Chocolates

Do you want to satisfy a sweet tooth without a bunch of effort, still have it portion controlled, and have it be good for you?

I hope the answer is yes.

If it is, this video is for you.

We recently received a jar of Tropical Traditions Gold Label Virgin Coconut Oil. The greatest part of being sent a product to review is being able to give a 32 oz jar (retailed at $40.00) away to you, our readers. Yeah for free awesome products!

Since giveaway rules prohibit us from sharing the health benefits of coconut oil and giving you the link to their sales page, I’ll be doing the giveaway on Wednesday instead. Why? Because I think it’s more important to share with you a link about why coconut oil is a great addition to a healthy diet and I wanted to share with you a link about some of its benefits. Also I wanted to tell you about their awesome sale they are having: 2 for 1! Yup that’s right! If you wanted a great deal on coconut oil and were waiting for one, now is a great time to put in an order.

But why buy from them?

Here’s a little bit about the company, and some links you can follow to find out more about what they are doing.

Tropical Traditions

Those of you familiar with Tropical Traditions know how awesome this company is. If you’re not, let me tell you a few really cool things about this company. Though they carry lots of different products, one really great thing about their gold label coconut oil is that, because it is hand made (thousands of gallons made by hand!), they employ hundreds of people in their rural farming communities. For me that’s the coolest part. It would have been easier for them to ship their coconuts to a plant and create an expeller pressed coconut oil that is really popular in North America (and they do), but they chose to keep the integrity of their most prized product and as a result created jobs and a prosperous community. YOU GOTTA LOVE THAT!


The other important information you need to know is that it’s non-GMO and organic and no chemical solvents are used. They use fresh coconuts that are processed within 24 hours of being picked and the product is unrefined.

My second favorite fact is that it has twice the antioxidants than other coconut oils on the market. Also, pretty cool. Their products aren’t cheap, not in the way they are made, nor in price either, but they are yummy!

You may have seen a bunch of reviews being done on this product in the last month and coincidentally it coincides with a big sale they’re having (not surprising). They’re confident that once people try their product they’ll be hooked. I don’t think they’re wrong. It’s a really good product.

I wouldn’t use this exclusively as my cooking oil because it does taste like coconuts. This is raw coconut oil at its best. I recommend using it in recipe where a slight coconut flavor is a perk, like curries or even baking. I’m excited to try this out in a coconut carrot cake recipe! Yum.

The following recipe is an absolutely perfect candidate for this product. With all the health benefits backing coconut oil, you can feel good about eating this yummy chocolate everyday.

This lovely recipe was given to me by a dear friend. She whips these up before dinner (takes 2 minutes) and has a little post-dinner treat. Thank you Jenn for this “chocolate” recipe. It is only a version of the original since I cut the recipe in half and made a few subtle changes. I removed the yacon powder (too chalky/grainy for me) and replaced it with honey and have yet to try the maca powder for adrenal health. Soon, I promise.

Simple Coconut Oil Chocolate Candies

Melt the coconut oil and add the honey. Whisk and add the cocoa powder. Whisk occasionally while pouring into a silicone ice cube tray or silicone mini muffin tray. Makes 12. Cool for 30 minutes in the fridge or freezer.

Note: Time varies depending on how hot the coconut oil was when you started. If the oil is only just reached its melting stage, these will set in as little as 15 minutes.


Like salad dressing, you’ll want to emulsify the oil and honey together. This will help prevent separation (honey sinking to the bottom). Use a small whisk and really mix it well, for at least 1 to 2 minutes. If you want a sure fire way to avoid the honey from sinking to the bottom, use a hand emulsion blender ( this will make a very fast job of this too).

Don’t heat the oil to super hot. Coconut oil turns to a liquid state at body temperature, so it doesn’t need to be much hotter than that. The reason for this is that the hotter the liquid, the longer it will take to cool, giving the mixture more time to separate once in the mold.

Also if I am using a whisk, I will whisk it while I pour so the honey doesn’t end up all in the last 3 chocolates. However, if it’s emulsified well this won’t happen.

Optional Ingredients

  • 2 Tbsp of maca powder (mix in with the honey)
  • 1 tsp orange rind (mix into the chocolate)
  • seeds, nuts or dried fruit (sprinkle into the silicone trays)
  • 1/4 cup dried coconut would be amazing… (mix into the chocolate)

Ready to easily make eating real a habit? Then check out my eCookbook, The Whole Food Revelation. Click here to get my brand new, unreleased eCookbook, The Whole Food Jump Start, for free when you purchase the Whole Food Revelation by July 21, 2012.


I’m sharing this with Mangia Mondays, Monday Mania, and My Meatless Mondays, Slightly Indulgent Tuesdays, Tasty Tuesday, A Little Birdie Told Me, Fat Tuesday, This Chick Cooks, Cast Party Wednesday, Allergy Free Wednesday, The Tasty Alternative, What’s Cooking Wednesday, Real Food Wednesday, Simple Lives Thursday, and Full Plate Thursday.

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113 Responses to TV Tuesday #13 – How To Make Irresistible Coconut Oil Chocolates

  1. Yoza Anshori June 19, 2012 at 9:14 am #

    Hello France
    Thanks for the Coconut Oil Chocolate recipe.
    I’ll create one for sure, my kids are gonna like it :)
    If you don’t mind, can you submit your Coconut Oil Chocolate photo in ?
    It’s a food photography site full of all DIY food pictures from members around the world. Or perhaps you’d like to submit by yourself? Let me know when you did, so I can share it. 

  2. Linnae Dufresne June 19, 2012 at 10:36 am #

    OH!!!! Heaven!!

  3. Joanne June 19, 2012 at 11:07 am #

    I wouldn’t have thought to use coconut oil to make chocolates! Great idea!

    • beyondthepeel June 19, 2012 at 4:56 pm #

      I know you have a sweet tooth too Joanne, you’ll be surprised how easy and tasty these are.

  4. Tessa June 19, 2012 at 12:06 pm #

    i HAVE BEEN EXPERIMENTING WITH MAKING MY OWN CHOCOLATE SWEETENED W/ STEVIA, PALM SUGAR, XYLITOL….EVERYTHING REALLY GOOD SO FAR, BUT HAVEN;T NAILED IT, i WILL TRY THIS RATIO!!   Oops, caplocks….i also think it is worth mentioning the that the quality of the cocoa powder here is essential!!

    • beyondthepeel June 19, 2012 at 4:55 pm #

      Hi Tessa, I’ve made these with great quality raw cocoa and they are amazing, but I’ve also made these with good quality cocoa and surprisingly they were still really good. The health benefits are only really present with the raw cocoa.

  5. Chaya June 19, 2012 at 2:05 pm #

    This looks delicious and it is a big bonus that it has health value.

  6. The Café Sucré Farine June 19, 2012 at 2:52 pm #

    What a simple, delicious sounding recipe!

  7. Mjskit June 19, 2012 at 3:45 pm #

    I’ve never used coconut oil before and have certainly never thought of using it in a candy! These candies look SO very good and with all that coconut flavor I bet they are delicious!!!

    • beyondthepeel June 19, 2012 at 4:59 pm #

      Hi MJ, I hope you give this super simple recipe. Its a 2 minute no brainer that yields a really great results!

  8. Amber H June 19, 2012 at 3:50 pm #

    Hi France,

    What a great Tuesday video.  I enjoyed watching you this morning during breakfast.  

    I love how you incorporated the benefits of coconut oil into the chocolate.  So great!!  I’ve never tried this brand of coconut oil.  I have a favorite brand that I use at my local Coop.  But you’ve convinced me to try this one.  Twice the antioxidants!!  Wow!

    Something I like to do with chocolate (and you would probably like this too) is to add a little “caramel” to the middle of chocolates.  I heat 3 tablespoons yacon syrup with 1-2 tablespoons coconut sugar and a teaspoon of vanilla.  I cool a 1/3 of the chocolate in the mold, than fill with the “caramel” then fill the rest with chocolate.  It’s a fun chewy surprise in the middle!  

    Have a great rest of your week.  Looking forward to next  Tuesday.  :-) 


    • beyondthepeel June 19, 2012 at 4:52 pm #

      You’re right I would like this. I think I’d like the yacon syrup more than the powder too, no chalkiness! Bonus. Thanks for the great suggestion.

  9. Mary June 19, 2012 at 4:28 pm #

    These look so good and I LOVE chocolate and coconut together!! Healthy too!!

  10. Izzyksmom June 19, 2012 at 5:32 pm #

    This is similar to a recipe I have made several time from Paleo that does include coconut and ground soaked (well I soaked, the recipe didn’t necessarily call for it) nuts, and you’re right, it’s pretty amazing that way.

    I’ve actually been thinking about making something like this only with a tad less cocoa and a tad less sweetener for my kids to take every day as a supplement. I have them take a spoonful of coconut oil along with their CLO every day and while they give me zero resistance with the CLO they aren’t big fans of the coconut oil, especially since it’s been warmer out and the oil is meltier. I thought if I made it like candy and kept it in the fridge they would be more willing to take it every day, but I haven’t gotten around to doing it both because I just haven’t had the time and because I would have to figure out roughly what size I would have to make each serving so that they get enough coconut oil each day…

    • France Morissette June 20, 2012 at 3:44 pm #

      HI Izzy, If this helps…This recipe allows for apprx 1 Tbsp sized portions, less than half a tsp of honey and just under 1 tsp of cocoa per serving.

  11. CarolynM June 19, 2012 at 9:23 pm #

    Yummy!  I’m trying to eat more “real” foods – or foods that come from “real” ingredients.  But I’m also trying to watch my daily calories too.  It would be wonderful for your recipes to include that information if possible (they were included on my favourite, Chocolate Chip Energy Cookies)

  12. John and Jackie Obeid June 20, 2012 at 12:32 am #

    I’m such a big fan of coconut oil chocolates!  I like to sprinkle crushed nuts or toasted coconut on them at the end

  13. Jen Spring June 20, 2012 at 3:48 am #

    Oh Wow!  Those look amazing and so easy to make!  I need to get some coconut oil!  Thanks!

  14. Carol Ann June 20, 2012 at 12:19 pm #

    These look great! With a little imagination loads of variation could be made, like the comment with the caramel.  I got some silicone candy molds from the £1 shop and will be christening them with this recipe! Maybe dif shapes for dif ingrdients. Thanks so much for the recipe!

  15. Jenn@Our House Story June 21, 2012 at 1:20 pm #

    I can’t believe how simple these are!  I love using coconut oil as much as I can.  I’ve pinned your recipe and will be making it very soon!  These really do just seem like the perfect after dinner treat! 

  16. Miz Helen June 21, 2012 at 8:06 pm #

    These are great Candies!  Hope you are having a great week and thank you so much for sharing with Full Plate Thursday.
    Come Back Soon!
    Miz Helen

  17. Tessa June 21, 2012 at 10:14 pm #

    I made these today…scumptious! Coconut Nectar was the sweetener, and next time I would use a bit more cocoa powder (I like really dark chocolate) , and a pinch of salt.  I added some diced dried cherries too…Thanks France!

    • beyondthepeel June 22, 2012 at 4:39 pm #

      Ooh I love the pinch of salt. Very nice Tessa.

  18. Tessa June 21, 2012 at 10:14 pm #

    I made these today…scumptious! Coconut Nectar was the sweetener, and next time I would use a bit more cocoa powder (I like really dark chocolate) , and a pinch of salt.  I added some diced dried cherries too…Thanks France!

  19. inspirededibles June 22, 2012 at 12:54 am #

    Lovely looking chocolates France and what a neat
    idea to use the spongy ice cube trays for them. These delights would certainly satisfy
    without kiboshing ;-).

  20. Melissa Sappington June 23, 2012 at 7:35 pm #

    OH MY GOODNESS!!!!  My oven is on the fritz so I mixed up a batch of these!  I had to make another DOUBLE batch for my family!!  SOOOOOOO YUMMY!  I used a regular muffin tin, so I put almond chunks in the bottom, and sprinkled unsweetned coconut on top.  Once poured in the tin, the chocolate enveloped the almonds, BUT they still popped right out of the tin.  No more store bought Almond Joys for my husband!!  =)

  21. StopnSmellChocolates June 25, 2012 at 12:36 am #

    Yum! We have that same coconut oil and I just bought some raw cacao powder to try from the store a couple days ago. Oh – and I bought organic coconut sugar to try too. Too funny – I got all the ingredients before i saw the recipe! :) I definitely need to try these!

  22. Healthymommyhealthybaby June 25, 2012 at 5:22 pm #

    These look great! I am an avid user of coconut oil, so I will have to try this super simple recipe :) Thanks for sharing, found you via Mangia Mondays :)


    • beyondthepeel June 25, 2012 at 6:23 pm #

      Thanks for stopping by Jessica! I’m looking forward to checking out your site!

  23. Ca4ole July 2, 2012 at 2:00 am #

    Wow, these look great.  Would you like to share them on my Food on Friday: Chocolate?

  24. Happyabbie7 July 6, 2012 at 7:36 pm #

    Hey! I’d love to try making these but don’t have any silicon ice trays. Would plastic work okay?

    • France Morissette July 8, 2012 at 4:53 am #

      Maybe. You’d have to try it. Little mini muffin tray with the paper liners would work or even the regular muffin tray with the papers liners, just don’t fill them as much.

  25. Kararocketshoes July 16, 2012 at 8:33 pm #

    Does the Whole Food Revelation come in book form too, or just available to download?

    • beyondthepeel July 17, 2012 at 4:26 am #

      It’s only available as a download, but until July 21st you get our 2nd eCookbook, The Whole Food Jump Start!, for free when you purchase The Whole Food Revelation.

  26. Taryn O Johnson July 18, 2012 at 9:57 pm #

    Whoa- I have made these before and they are quite good- but this time I added a pinch of salt – OMG They are too die for. Seriously- try it. 

    • France Morissette July 18, 2012 at 10:29 pm #

      I will. Flaked sea salt on top would be lovely too I think…ooh the possibility.

  27. Krys September 14, 2012 at 8:29 pm #

    I make these in the food processor, I just throw it all in there, line a loaf pan with parchment, and keep em in the freezer for snacking.. I don’t use any sweetener in them though, just dates. Sometimes I add some coconut, or i’ll throw 1/2 cup or whatever nuts right into the processor with em. YUM.

    • Krys September 14, 2012 at 8:33 pm #

      Oh..should add I just shove a knife or whatever in there and bust a chunk off when I feel the urge lol

      • France Morissette September 17, 2012 at 9:16 pm #

        Oh! I think we’ve all been known to do that from time to time Krys. hahah

  28. Mattie's Raw Fitness & Beauty October 14, 2012 at 1:58 pm #

    These are so yummy and so easy to make, I can whip them up in no time when I am having a chocolate craving! Love them

    • France Morissette October 14, 2012 at 11:52 pm #

      So true Mattie, That’s why these are so awesome! We keep them in the freezer to avoid over indulgence. :)

  29. Donna L October 21, 2012 at 11:08 pm #

    I LOVE this recipe and they tastes great. The thing is, I have only been able, out of the 8-10 times I have made them, had the honey mix in once. All of the other times the honey went to the bottom. Any suggestions? What am I doing wrong?

    • France Morissette October 22, 2012 at 7:34 pm #

      Hi Donna, I’ve added a TIPS: section to the recipe that will resolve the “separation” issue. Hope that helps.

    • J November 29, 2012 at 5:23 pm #

      I used a mix of maple syrup and honey and mine looked perfect and tasted perfect! I just kept mixing….I used the same whisk she does in the video, so not sure if that helped. Pampered Chef mini whisk, under $5.

  30. Donna L October 21, 2012 at 11:11 pm #

    *Sorry for the grammatical errors…didn’t read well before I posted! 😛

  31. Sorina October 29, 2012 at 5:30 pm #

    Hey! These look VERY irresistable! I just have one question, do they easily melt at room temperature? I want to make some and leave them in a bowl in my living room. Do you think they would still hold together? Or do you think the taste would spoil at room temp?
    Thank you, have a fantastic day!!

    • beyondthepeel October 29, 2012 at 5:37 pm #

      Sorina, I wouldn’t leave them out at room temperature. I think they would run a little. Keep them in the fridge for the right temperature.

  32. Megmag November 20, 2012 at 6:19 pm #

    Yumyumyumyumyum! My sister made these and gave me a couple last night. They are delicious and simple. The addition of the honey reminded me of a Toblerone bar (one of my favorites). Thanks for this recipe.

  33. Jenn November 29, 2012 at 5:20 pm #

    I just made these last night and they are delicious!!! I used maple syrup for mine, but was wondering if I used stevia in the liquid form, how much you would use?? I did mine with peppermint extract and they tasted divine!!! Can’t wait for another one tomorrow hah :) Thanks for this super easy and quick recipe. I have been trying to get away from chocolate bars, and I think this will be the ticket!

    • France Morissette November 29, 2012 at 7:24 pm #

      Jenn, I wish I could tell you how much stevia to use, but we don’t use it because I have a weird gag reflex to the stuff :( . But do it to taste. I’m sure a few drops would do the trick.

  34. Siew December 3, 2012 at 1:02 am #

    If I wanted to add orange zest, would I need to boil the peel first and then zest/scoop out the white stuff, or can I just zest it raw? I hear boiling first is helpful to avoid a bitter taste, but that may not be relevant here.

    • France Morissette December 3, 2012 at 8:24 pm #

      I find the zest only truly bitter when I zest too far and some of the pith (the white stuff gets in there.) But some bitter is ok. Bitter is the complimentary taste to sweet and helps desserts tobe more balance, so some bitter is a good thing.

    • trza December 23, 2012 at 6:59 pm #

      Zest is just basically the peel of the fruit. You do not want to scoop out the white stuff which is the pith. I would just zest or grate the outside of the peel..either in thin strips or flakes.

  35. Bob Hartl February 5, 2013 at 5:53 pm #

    Would Agave Nectar be usable as a sweetener in this recipe as well? Or maybe just a slight addition; small amount like a teaspoon maybe?? Anxious to try this recipe, just gotta wait on my order of the ingredients 😉

    • beyondthepeel February 6, 2013 at 5:13 am #

      Oh sure Bob.If you want to use that instead of honey that’s fine/. Agave is not as sweet as honey, so you might need a little more, adjust according to taste. Just remember to make sure the oil, chocolate and sweetener are emulsified well before pouring them into the mold. :)

  36. Julie April 11, 2013 at 1:22 am #

    Just made this, and I have a heavy sweet tooth, so added organic coconut sugar. Added surprise- I poured half of the mixture in a mold, than added a small dollop of peanut butter and finished pouring.It’s REALLY good.

    • beyondthepeel April 12, 2013 at 4:55 pm #

      Sounds delicious. My friend is a peanut butter lover, she’d love that suggestion.

  37. Coconutoilgood May 23, 2013 at 11:53 am #

    I have been making coconut oil chocolates a few different ways but never thought to use honey, yum. Check out my recipes at

  38. Louise Baker May 28, 2013 at 6:15 pm #

    I make this all the time using 2 Tbsp maple syrup and a few drops of stevia. My kids prefer it with more texture, so when I’m making it for them I add 1/4 cup chopped dates or raisins, 1/4 cup chopped nuts, and 1/2 cup shredded unsweetened coconut. I have even made it with crumbled bacon!! (it was heavenly). I’m going to try it with maca, what a good idea! And I just got some peppermint oil, so that will be my next experiment. I wonder about cacao nibs and peppermint???

  39. Kathleen Henderson May 28, 2013 at 6:58 pm #

    Can’t wait to try this! It’s so hard to find good, easy Real Food desserts (that are also GF and DF, and low sugar)…thanks for the recipe.

  40. Fran May 30, 2013 at 4:00 am #

    Loved the texture and was so quick but mine came REALLY bitter… Could I have be mixed enough? Would also like to use stevia. Anyone else use? How much?

    • beyondthepeel May 30, 2013 at 5:15 pm #

      The bitterness comes from the cocoa. You can use stevia, or more sweetener. Just dip your finger into the mixture before pouring it into the molds. Adjust to your liking. I have weened myself off of sugar quite a bit so my preference is less sugar. But you need to add as much as you need so YOU like it.

  41. Susan Spinarski June 3, 2013 at 11:14 pm #

    This is so crazy!! I make coconut oil chocolates all the time and was looking for new ideas so clicked on and started to watch video… I was like hmm, that sure looks like France that I used to work with in Regina!! Then I hear, ” Hi my name is France” Great recipe and so awesome to see you! I live in North Carolina now but used to work at the wakker with you in Regina! It’s me Susan (used to be Cocarell) It’s a small world after all!!! xoxo big hugs and kisses to you!

    • Susan Spinarski June 4, 2013 at 12:21 am #

      oh and ps I used Sorghum for sweetener and am loving the chocolates

  42. Cindy Condran June 10, 2013 at 10:48 pm #

    LOVE THIS BLOG!! We have been making coconut oil chocolates for a while for health reasons, the only drawback is that they melt so quickly in your hand. Is this normal, or are we missing a key ingredient? Thanks!

    • beyondthepeel June 12, 2013 at 1:49 pm #

      No, it’s normal. The only problem with recipes that use coconut oil as the “binder” is that they melt. I always keep my coconut oil treats in the freezer. That helps. But you’re not missing anything.

      • Cindy C June 12, 2013 at 2:54 pm #


      • Cindy C June 12, 2013 at 2:54 pm #


  43. RVAorBust June 30, 2013 at 2:04 am #

    Thanks so much! I used your chocolate recipe to give one last chance of decadent goodness to my leftover granola crumbs! Come check it out on my blog:


  44. Elizabeth August 8, 2013 at 10:45 pm #

    I just have plain Nestle cocoa powder, will my results be much different, and is there anything I can add/change to fix that? Thanks :)

    • beyondthepeel August 9, 2013 at 8:25 pm #

      There’s not much you can do to change that. The big difference is taste. Raw cacao has more health benefits (higher in anti oxidants ect) and is slightly more bitter. I think if you’re trying out the recipe for the first time you’ll be fine. The texture won’t be any different. Just make sure to really emulsify the oil, honey and chocolate so they are creamy once set. If you like them, then you can invest in a different cocoa powder/raw cacao.

  45. Angie Vanyo January 1, 2014 at 9:21 pm #

    Sounds amazing! do you have nutritional info on these?

  46. goldrushgal February 15, 2014 at 12:29 am #

    These are so yummy. I made this today with flaked unsweetened coconut in heart molds since it is Valentines Day for my Sweetie.

  47. Peter March 23, 2014 at 4:12 am #

    Hey, what if you mixed in some organic, raw cacao butter/oil in with the coconut oil? It’s solid at a much higher temp than coconut oil so might help with the premature melting in the hands. Also, I hear it is very nutritious and of course, tastes and smells like chocolate.

  48. Sunny March 31, 2014 at 9:57 am #

    Hi, these are fantastic! Where did you get the silicone mold you use in the video?

    • beyondthepeel April 1, 2014 at 4:59 am #

      I think I picked it up at Canadian Tire but most Targets, Ross or regular department stores or cooking stores will have them. I’d even check your local dollar store first.

  49. Fruitbat April 20, 2014 at 3:43 pm #

    Top tips for preventing separation of the honey – thanks!

  50. Fruitbat April 20, 2014 at 3:43 pm #

    Top tips for preventing separation of the honey – thanks!

  51. Bala June 22, 2014 at 5:53 am #

    Chocolate Grinder, Chocolate melangeur, Chocolate refining, Chocolate mixing, Chocolate
    Conching machine, Cocoa grinder, Cocoa Butter Grinder, Cacao Grinder, Nut Butter Grinder, Cocoa nib Grinder, Cocoa refining.

  52. Filipino Store June 27, 2014 at 6:49 am #

    I tried to find recipe of coconut oil chocolate somewhere on internet. However now, I got it from your post and will prepare it for my kids. THanks to this post

  53. Allison Cook May 6, 2015 at 8:06 am #

    Hi-Can’t wait to make these!! Can I use a regular mini muffin pan? Does it have to be silicone?? Was thinking about putting coconut oil in the tin so they don’t stick? Let me know if this would be okay..thanks so much!!!

    • France Morissette May 7, 2015 at 7:24 pm #

      They are mostly coconut oil.I’ve tried tin and it was a disaster. The silicone mold keeps it from sticking and makes it so they easily pop out. However if you had little paper muffin liners that would work as well.

  54. naomi November 7, 2015 at 8:09 pm #

    re: the coconut oil chocolates….first, coconut oil becomes liquid at wayyyyy less than body temperature… about 70-72 degrees……do you have any tips for making these in the tropics? once out of the frig, they become liquid almost immediately….

    • France Morissette November 8, 2015 at 12:32 pm #

      Hi Naomi,

      This would be a challenge in very hot climates. I live in Canada so this has not been a concern. A warm house here rarely reaches above 68 and that’s considered warm. lol. Unfortunately I don’t have any tricks to make coconut oil treats such as these not melt.

  55. Sarah May 12, 2016 at 8:54 am #

    I have made some coconut oil chocolates in the past that I really loved but found it melted very quickly, will this melt? Any tips on how to keep it from doing so?

    • France Morissette June 5, 2016 at 9:33 am #

      The melting temperature of coconut oil is quite low, 77F or 25C. The only way to keep them from melting is to keep them cold until you are ready to eat them. I refrigerate them or keep them in the freezer. Unfortunately unless it’s winter, they aren’t great to pack around. There is no way of preventing this from happening.


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  13. TV Tuesday #31: 10 Minute Scrumptious Holiday Snack | - November 13, 2012

    […] minutes they’re ready to go. With 5 minutes to spare, you’ll even have time to whip up these chocolates (they set in 15 minutes in the freezer while you’re visiting) or put together a cheese plate […]

  14. Comforting Vegan Smores – Vegan Marshmallows – Vegan Chocolate | Calm Mind Busy Body - November 22, 2012

    […] a chocolate bar mould instead of the little ones I used in this post or use this recipe for more specific measurements. ~ If you are using chocolate chips/chunks, you can just melt them down and add a little bit of […]

  15. Coconut Oil | Running Carrot - December 11, 2012

    […] It can even be poured on ice cream to create a hardened, magic shell topping, or you could make coconut oil chocolates for a Christmas […]

  16. Top 6 TV Tuesday Episodes Of 2012 | - January 17, 2013

    […] How To Make Irresistible Coconut Oil Chocolates […]

  17. real food valentine’s day treats :: round up - January 31, 2013

    […] SIMPLE COCONUT OIL CHOCOLATE CANDIES: By Beyond the Peel. This is my go-to for chocolate candy. It is super satisfying and you can make them into whatever shape mold you can find – hearts for V-day, bunnies for Easter, etc!DECANDENT CHOCOLATE TRUFFLES : 3 WAYS: By Cooking Traditional Food. My mouth is watering reading this recipe – they sound like they would just melt in your mouth!HONEY TOOTSIE ROLLS: By The Nerdy Farm Wife. I did this for the first time this past Halloween as my girls’ “trade in” for their trick or treat candy. SO good! Tastes just like the real thing!ALMOST REESE’S CANDY: By Whole New Mom. These look SO good! I would definitely say Reese’s would be one of my weaknesses! NO BAKE PEANUT BUTTER FUDGE: By Good Girl Gone Green. This is super delicious and rich! I did a half recipe for our small family and everyone just loved it.And to be very honest with you…my littles are so “little” yet that they don’t really know the difference between a piece of candy and a piece of sweet fruit. I did THIS IDEA last year with some pieces of apple and cheese and they thought that was super special They are so sweet and innocent – I know I won’t get away with that forever but until I can’t, we will make our fruit into hearts and call it good […]

  18. Celebrate with Chocolate | Running Carrot - February 9, 2013

    […] want to whip up your own chocolates as a handmade treat for someone you love. Try these coconut oil chocolates, or this rich and creamy coconut milk hot […]

  19. Healthy Valentine’s Day Chocolates | Dreambles - February 21, 2013

    […] a couple of days ago, I stumbled upon this recipe for Coconut Oil Chocolates, and had to give them a try.  I already had all the ingredients in my […]

  20. Real Food Recipes - Page 2 - My Way Out Forums - February 24, 2013

    […] […]

  21. Using Coconut Oil In Every Day Life: Tropical Traditions Virgin Coconut Oil Review - Franticmommy - February 26, 2013

    […] called that but it was easy enough for a “non-baker” like me to manage. Beyond the Peel Irresistible Coconut Oil Chocolates. Watch her video tutorial […]

  22. easter bunny ideas without the candy overload - March 25, 2013

    […] beans (like the ones SIMPLE mom Carinn reviewed HERE) and some homemade chocolate bunnies! I use THIS recipe and the girls LOVE them! Here’s how they turned out!Here is another list of ideas I spent […]

  23. Primal Desserts | It's Primal Y'all! - April 19, 2013

    […] rind to the chocolate or add chopped nuts, dried fruit, or coconut into the mixture. (Thanks to France for this recipe.) ———- photo from […]

  24. Listly List - Made with Coconut Oil - June 22, 2013

    […] How To Make Irresistible Coconut Oil Chocolates […]

  25. 25 Things To Make With Coconut Oil | health and beauty - June 26, 2013

    […] Coconut Oil Recipe #24 Irresistible Coconut Oil Chocolates from […]

  26. When Life Gives You Crumbs… Eat Chocolate | rvaorbust - June 30, 2013

    […] Beyond the Peel for their Coconut Oil Chocolate recipe ( […]

  27. Cauliflower Quinoa Cakes with Roasted Pepper and Tomato Sauce | - July 5, 2013

    […] Salted Coconut Chocolates with Raw Cashews (just a little treat you […]

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