Koko-lates recipe

Cocoa is a well used ingredient in our house we often use it in porridge or make a milky drink with or without the need to add some sugar or honey. You can even make your own mocha. This simple recipe uses any pure form of cacao or cocoa blended with coconut oil.

For those that watched Willies Chocolate Factory you may be familiar with a solid form of 100% cocoa, it comes in various varieties which come from different origins giving the connoisseur a choice of flavours. You can also use normal cocoa which is cheaper. I was looking for ideas to use
coconut oil because of its recent rise to popularity due to health benefits, see my blog. It gives a very smooth mouth feel with a slight coco nutty taste. During cooking taste to sweeten to your pallet the recipe gives a guide to what is a fairly bitter chocolate.


  • 40g Organic coconut oil
  • 50g Cocoa or Cocoa powder
  • 25g Maple Syrup or honey¬†¬† Or
  • 15g stevea dissolved in a tablespoon of water
  • 5-10 drops of Vanilla
  1. Using a bowel placed over a pan of boiling water melt the Coconut Oil.

  2. Turn off the heat and add the chocolate once melted remove the bowel from the pan. If you are using cocoa powder once the oil has melted take bowel out and add the chocolate, be very careful not to overheat.

  3. Add sweetener of choice and vanilla or other flavour, taste and adjust.

  4. Pour into chocolate mould tray, this quantity will make enough for 16 chocolates.

  5. Chill for 4 hours before removing chocolates from the tray.


A great deal of satisfaction will be felt from popping the chocolates from their mold, there are obviously many good chocolates available to buy, but making your own is certainly a rewarding experience once in a while.

I have come to realise that we all require reward and the majority of people look for that reward from food, however we can all learn to find reward in healthy food and even indulgent recipes like this can have nutritional benefits. Take care not to over indulge particularly those that might be sensitive to stimulants.