Maple Coconut Chocolates
Cooking Steps
Heat the coconut oil until liquid and stir in the maple syrup.
Sieve in the cocoa powder and whisk until combined. Add the vanilla extract.
Pour into individual muffins cases (to prevent spreading I put the cases in a muffin tray while filling them).
Place in the freezer for 30 minutes. Keep in the fridge until needed.
Serves 5
30mins
This is a Non-Dairy Recipe
Ingredients
- 1 cup coconut oil
- 1/2 cup cocoa powder
- 4 tbsps maple syrup
- 2 tsps vanilla extract
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7 Responses to “Maple Coconut Chocolates”
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[...] blogs and sites on the web!Maple Coconut Chocolates Fast Paleo / Posted on: November 10, 2012Fast Paleo – Heat the coconut oil until liquid and stir in the maple syrup. Sieve in the cocoa powder [...]
Oh my, can’t wait to try these for Thanksgiving!
i just tried these and they are foul! there doesnt seem enough sweetness? could you please check the measurement of syrup in the recipe? I like dark chocolate and these seem to almost replicate that, but the cocoa is so overpowering and there is no sweetness at all…
thanks!
I have made these twice now. I made half a batch the first time to be sure I would like them, and I did! This second batch, I just popped in the freezer. I added some almonds to half of them, for some crunch because I found myself eating the first ones with crunchy almond butter! Very good!
I made half just in case and they are great, very sweet to me I may even cut down on syrup next time. Used real maple syrup. Adding a nut butter next time too.
These were delicious. I sprinkled slivered almonds on top before putting them in the freezer. Yum!
Do you use sweetened or unsweetened cocoa powder?