Thursday, February 5, 2015

Coconut Oil Chocolate Candy Bar

You won't believe how ridiculously easy this is to make...and it's actually healthy too!  I kind of take away from the health factor when I make mine, because I like to add Heath Bar chunks to it, but it is still on the healthy side, as it is made with Virgin Coconut oil, which is loaded with health benefits, antioxidant rich cocoa powder and Agave Nectar as a sweetener.  I like crunch in my chocolate, so I also add almonds. You can make this without any additions, though, and it is still so good.   This Coconut Oil Chocolate Candy Bar keeps best in the fridge, and is a great guilt free treat!

Coconut Oil Chocolate Candy
You have to use a liquid sweetener in this recipe as any granulated type sugar will not dissolve in the melted coconut oil.  The first time I made it I tried using Coconut Palm Sugar, but it just all sank to the bottom and was like sand at the bottom of the candy.  Lesson learned.  I hope you try this Coconut Oil Chocolate Candy Bar out!  Let me know how you like it!

Recipe from:  Goodies Gone Gluten Free
click here for Printable Recipe

2/3 cup cocoa powder
2/3 cup coconut oil
1/3 cup Agave Nectar ( or any liquid sweetener of choice)
1/2 tsp. vanilla extract
1 Heath or Skor bar, broken or chopped in pieces
1/4 cup of toasted slivered almonds

Heat coconut oil in a small saucepan over low heat.  Once it melts, add the remaining ingredients.  Stir and pour over a parchment paper lined 9" pie plate or small cookie sheet, depending on how thin you want your chocolate.  I used a 9" pie plate and it was the perfect thickness for me.  Place in refrigerator for 2-4 hours or until set, and break into pieces.  Store in container in the fridge.

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