Semi-Sweet Chocolate made with coconut oil and honey

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Semi-sweet chocolate made with coconut oil and honey is dark and rich. It has a smooth melt in your mouth feel with a hint of refreshing coconut. This recipe contains only healthy ingredients. I pour the chocolate into bar and chip molds to add to my favorite baked treats. Store bought chocolate like this is very expensive and hard to find.

Melt 1/4 cup coconut oil in pan.

Take off heat.

Add in 2 tablespoons of honey, 1/2 cup of cocoa powder, and a pinch of salt.

Stir until completely dissolved and silky smooth.

Pour chocolate into bar or chip molds. I use these bar molds and these chip molds.

Freeze for 1-2 hours.

Pull chocolate out of molds when ready to use.

I store mine in the freezer for up to 6 months in an air tight container or bag. Because of the coconut oil, this chocolate tends to melt in warm temperatures. But still good on smores. Check out my homemade marshmallows and Graham cracker page.

Yield: 4oz

Semi-Sweet Chocolate

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Dark and rich semi-sweet chocolate made with coconut oil and honey.

Additional Time 1 hour

Total Time 1 hour

Ingredients

• 1/4 cup of coconut oil
• 2 tablespoons of honey
• 1/2 cup of cocoa powder
• 1 pinch of salt

Instructions

1. Melt 1/4 cup coconut oil in pan.
2. Take off heat.
3. Add in 2 tablespoons of honey, 1/2 cup of cocoa powder, and a pinch of salt.
4. Stir until completely dissolved and silky smooth.
5. Pour chocolate into bar or chip molds.
6. Freeze for 1-2 hours.
7. Pull chocolate out of molds when ready to use.
8. I store mine in the freezer for up to 6 months in an air tight container or bag.

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