Maple Coconut Chocolates

  • Servings : 5
  • Prep Time : 0m
  • Cook Time : 5m
  • Ready In : 0m

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.


  • 1 cup coconut oil
  • 1/2 cup cocoa powder
  • 4 tbsps maple syrup
  • 2 tsps vanilla extract


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Recipe Comments

Comments (7)

  1. posted by mamaelf on November 11, 2012

    Oh my, can’t wait to try these for Thanksgiving!

  2. posted by earthmama on November 13, 2012

    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…

  3. posted by Sandy on November 15, 2012

    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!

  4. posted by loriz on November 24, 2012

    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.

  5. posted by Julie Jarnagin on December 4, 2012

    These were delicious. I sprinkled slivered almonds on top before putting them in the freezer. Yum!

  6. posted by Sandy on March 20, 2013

    Do you use sweetened or unsweetened cocoa powder?

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