Print Friendly, PDF & Email

Crunchy Coconut Blossom Chocolates

Alicia was trying to make one thing and ended up making another. These chocolates are best served cold, and alone, so you don’t have to share! The recipe only made about 8 giant chocolates which is just not enough to go around.

These couldn’t be easier to make or eat. One of our favourites to date.


1 cup coconut blossom sugar or granulated sugar
1/2 cup DME Coconut Oil
1/2 cup of organic cocoa powder
1 teaspoon organic vanilla
1/4 teaspoon of sea salt



In a heavy saucepan combine all ingredients and cook on low heat until just smooth.

Fill ice cube molds with chocolate mixture and freeze until set, about 30 minutes.

If any chocolates remaining, keep stored in the refrigerator.

Related Products

You May Also Like

You May Also Like