Homemade coconut chocolates made with honey, cocoa, and dark chocolate. Fudgy, easy to make your own, and a great way to use local honey.
There are so many specialty and niche chocolate bars available these days. With creative flavor combinations and unique textures, most of them are pretty good, too.
I made this recipe for honey and coconut chocolates after a friend introduced me to Honey Mama's years ago. They have all kinds of flavors these days, but the basic recipe is a combination of honey, coconut, and chocolate. I love their simplicity, but that also made me think maybe I could make something similar of my own.
Jump to:
Several experiments later, this isn't quite as good as Honey Mama, but it's still pretty damn delicious. It's somewhere in between a fudge and a chocolate bar. They're perfect when you want just a bite of something chocolately but don't want anything too sweet or rich. I find myself reaching for them with my afternoon coffee or evening cup of tea.
Why You'll Love This Recipe
- Minimal cooking required.
- A better quality chocolate made with quality ingredients.
- Easy to customize and they store for weeks.
For more homemade treats, try some of these other recipes next:
🥥 Ingredients
Here's everything you need to make these honey chocolates.
Key Ingredients
- Cocoa powder: Unsweetened cocoa powder thickens the mixture while adding deep chocolate flavor. Any kind works here, but if you want a recommendation, I love the Triple Cocoa Blend from King Arthur, which is local to me here in Vermont.
- Dark chocolate: Aim for something in the 60-75% range. A chocolate bar or even chocolate chips will work as long as they're not coated in anything that prevents melting. Don't use unsweetened baking chocolate.
- Unsweetened coconut flakes: These add texture and more coconut flavor. Flakes or shreds are both fine since they'll be ground in the food processor-just make sure they're unsweetened.
- Honey: Honey adds subtle sweetness and keeps the chocolates soft and slightly chewy, almost fudge-like. It also helps bind the coconut oil and cocoa together. Use local honey when possible and support your nearby beekeepers. I usually get mine in the bulk department of my co-op or from a roadside stand.
- Coconut oil: It's key to the structure of these chocolates because it firms up when cold (below about 76°F). Refined or unrefined both work, though unrefined has more coconut flavor. Don't swap this out for other oils-they won't set the same way.
- Roasted almonds: Roasted almonds add body and a nutty flavor. If you only have raw almonds, toast them in the oven at 350°F for 5-10 minutes, until lightly browned and fragrant.
Check out the recipe card below for the complete ingredient list and quantities.
Substitutions & Variations
- Other flavors: Instead of vanilla extract, try almond or mint. Start with just a ½ teaspoon of either and taste before adding more.
- Almonds: Try peanuts, sunflower seeds, or cashews instead.
- Chocolate add-ins: You can really customize these chocolates however you like. Try different spices, such as cardamom or cinnamon, or finely chop up dried fruits and stir them into the chocolates after you pour them into molds.
🔪 Instructions
How to make homemade coconut chocolates.
- Step 1: Add almonds, coconut, and coconut powder to a food processor.
- Step 2: Process until you have a fine crumb consistency.
- Step 3: Melt the coconut oil in a small pan over low heat. Then whisk in the honey. Remove from the heat.
- Step 4: Whisk in the chopped chocolate until completely melted and smooth.
- Step 5: Add the ground almond and coconut mixture. Stir well to combine.
- Step 6: Spread the chocolate into a mold, such as a silicone ice cube tray.
- Step 7: Freeze until solid, about an hour, then pop out of the mold. Store in the fridge for 2-3 weeks, or freeze for several months.
- Step 8: Enjoy coconut chocolates straight from the fridge or let them sit at room temperature for a few minutes to soften. Serve topped with flaky sea salt for an extra punch of flavor.
✨ Helpful Tips
- When melting the coconut oil, just heat it enough so that it is hot. You don't need to simmer it or heat it to a certain temperature.
- Allow the chocolates to get super cold in the freezer (at least 30 minutes) before removing from their molds and storing in the fridge.
🍳 Equipment
Food processor: The coconut and almonds need to be finely ground, so this is an essential tool for this recipe to succeed.
Ice cube tray or chocolate mold: Ice cube trays make easy chocolate molds, especially if you already own some. Even better, use a silicone tray so you can easily pop the chocolates right out after they're frozen. I've made these chocolates using a 16-cube ice tray and, more recently, on a 36-cube tray. I really liked the smaller molds better because they make a perfect bite-sized treat.
Of course, if you have chocolate molds or want to buy some, you can certainly use them instead of ice cube trays.
🥡 Storage
Once solid, you can store these chocolates in the freezer for several months or in the fridge for a couple of weeks or more. If storing in the freezer, let them sit at room temperature for a few minutes to soften up.
🙋🏻♂️ FAQ
Sure they do! The subtle and lightly floral sweetness of honey complements the cramy and slightly nutty flavors of coconut.
Use unrefined coconut oil for the most coconut flavor. Refined oil won't provide as much flavor.
Yes, you can replace the almonds with sunflower seeds, walnuts, pecans or cashews.
You really need the coconut and almonds to be finely ground and a food processor is the best way to make that happen. You could chop by hand if you had to, but the texture of the chocolates will be a bit different.
🍸 Pairing
These are my favorite dishes to serve with [this recipe]:
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📖 Recipe
Coconut Chocolates With Honey and Almonds
- Total Time: 20 minutes
- Yield: 12 + (varies depending on size of ice cube tray) 1x
- Diet: Vegetarian
Description
Homemade coconut chocolates made with honey, cocoa, and dark chocolate. Fudgy, easy to make your own, and a great way to use local honey.
Ingredients
- ⅓ cup coconut oil
- ½ cup honey
- 4 oz dark chocolate (chopped)
- ½ cup cocoa powder
- ½ cup roasted almonds
- ½ cup unsweetened coconut flakes
- 2 teaspoons vanilla extract
- ¼ teaspoon kosher salt
Instructions
-
Make the dry mixture. Add the almonds, coconut flakes, and cocoa powder to a food processor. Process until everything is finely ground. It should look sandy, with no large pieces remaining.
-
Make the coconut chocolate mixture. In a small saucepan, warm the coconut oil over low heat just until it's fully melted. Remove from the heat. Whisk the honey into the melted coconut oil until completely smooth. Add the chopped dark chocolate. Let it sit for a minute, then whisk until the chocolate fully melts and the mixture is glossy and smooth. Stir in the vanilla extract and kosher salt.
-
Combine with the dry ingredients. Add the dry mixture to a medium bowl. Pour in the melted chocolate mixture a little at a time, stirring until it becomes a thick batter.
-
Fill the molds. Spoon and press the mixture into a silicone ice cube tray or chocolate molds. The chocolates won't look smooth at this point, but that's ok. The tops of the chocolates are the bottom of the molds, and they'll become smooth during freezing.
-
Chill. Freeze until firm, about an hour. Pop the chocolates out of the mold and transfer them to a container, and store them in the refrigerator for 2-3 weeks. Or return to the freezer and store for up to three months.
Notes
When melting the coconut oil, just heat it enough so that it is hot. You don't need to simmer it or heat it to a specific temperature.
Allow the chocolates to get super cold in the freezer (for at least 30 minutes) before removing them from their molds and storing them in the fridge.
Nutritional info below is based on making 36 small chocolates, so this will vary depending on the size of your ice cube tray or molds.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Snacks
- Method: Stirring
- Cuisine: American
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