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Paleo Chocolate Chunks

★★★★★ from 22 reviews

Chocolate· Dairy Free· Desserts· Gluten Free· Recipe Index· Refined Sugar Free· Vegan

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This easy recipe for homemade Paleo Chocolate Chunks makes delicious dark chocolate that melts in your mouth with only three ingredients! It’s perfect to use as a Paleo-friendly or refined sugar-free alternative in any recipes calling for chocolate chips or chunks.

This easy recipe for homemade Paleo Chocolate Chunks makes delicious dark chocolate that melts in your mouth with only three ingredients! It's perfect to use as a paleo-friendly or refined sugar-free alternative in any recipes calling for chocolate chips or chunks.I’m super excited to be sharing this post with you today, because it’s such an easy recipe that creates the most delicious, melt in your mouth chocolate. You can snack on it when you need to fix a chocolate craving, and it’s also perfect to use in place of traditional sweetened chocolate chunks for baked goods.

I’ve used these paleo chocolate chunks in my Paleo Chocolate Chunk Banana Bread and my Paleo Chocolate Chunk Pumpkin Bread, and they stay melty and delicious.

You could also use it in my Paleo Chocolate Chunk Cookies or Paleo Chocolate Chunk Blondies…you see, I use these chunks in a whole lot of delicious ways, and they couldn’t be easier to make.

This easy recipe for homemade Paleo Chocolate Chunks makes delicious dark chocolate that melts in your mouth with only three ingredients! It's perfect to use as a paleo-friendly or refined sugar-free alternative in any recipes calling for chocolate chips or chunks.Just melt some coconut oil, add good quality cocoa or cacao powder, maple syrup, if you’d like a sprinkle of salt and/or a splash of vanilla extract, and whisk it together. Pour into a pan, let it set in the fridge, chop into chunks and use and enjoy as you’d like!

I do keep these in the fridge because they do have a coconut oil base, so in a hot kitchen they’ll melt into chocolate flavored coconut oil.

Now that it’s getting to be winter they’d probably survive at room temperature because my coconut oil is definitely in a solid state in my cabinet, but just to be safe, I keep these chocolate chunks in the fridge.

This easy recipe for homemade Paleo Chocolate Chunks makes delicious dark chocolate that melts in your mouth with only three ingredients! It's perfect to use as a paleo-friendly or refined sugar-free alternative in any recipes calling for chocolate chips or chunks.This seriously tastes like delicious dark chocolate, but there’s the benefit of knowing exactly what went into it. You can adjust the honey or cocoa amounts to make it darker or sweeter to suit your tastes.

You don’t have to guess whether your chocolate is dairy-free, or refined sugar-free, or vegan, or Paleo-friendly. You know that it is!

Try it out – I think you’ll be impressed. Enjoy!

This easy recipe for homemade Paleo Chocolate Chunks makes delicious dark chocolate that melts in your mouth with only three ingredients! It's perfect to use as a paleo-friendly or refined sugar-free alternative in any recipes calling for chocolate chips or chunks.

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This easy recipe for homemade Paleo Chocolate Chunks makes delicious dark chocolate that melts in your mouth with only three ingredients! It's perfect to use as a paleo-friendly or refined sugar-free alternative in any recipes calling for chocolate chips or chunks.

Paleo Chocolate Chunks


★★★★★

4.9 from 22 reviews

  • Author: Rachel Conners
  • Prep Time: 5 minutes
  • Total Time: 5 minutes
  • Yield: 0 about 2 cups chunks 1x
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Ingredients

  • ¾ cup coconut oil
  • ¾ cup cocoa powder
  • ⅓ cup maple syrup or honey
  • 1 teaspoon vanilla extract (optional)
  • ⅛ teaspoon salt (optional)

Instructions

  1. Melt coconut oil in a saucepan over medium-low heat or in the microwave for about 30 seconds. Stir cocoa powder, maple syrup or honey, and if using, vanilla extract and salt, into the melted coconut oil until completely smooth.
  2. Pour mixture into a lined baking pan or sheet (I used a small sheet pan). Refrigerate until chilled, about 1 hour. Chop into chunks or bars. Store at cool room temperature or in the refrigerator.

Notes

Recipe adapted from AllRecipes

  • Category: Dessert
  • Cuisine: American

Nutrition

  • Calories: 144
  • Sugar: 7
  • Fat: 22
  • Carbohydrates: 14
  • Protein: 2

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This easy recipe for homemade Paleo Chocolate Chunks makes delicious dark chocolate that melts in your mouth with only three ingredients! It's perfect to use as a paleo-friendly or refined sugar-free alternative in any recipes calling for chocolate chips or chunks.
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110 Comments

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Comments

  1. Bella B says

    September 30, 2015 at 6:33 am

    I have been wanting to try a recipe like this. Thanks for sharing!

    xoxoBella | http://xoxobella.com

    Reply
  2. Beth @ bethcakes says

    September 30, 2015 at 8:30 am

    Rachel! You are a mind reader. I was thinking earlier today that I might email you and ask you what your favorite paleo chocolate chips are, haha. I have to develop some paleo recipes at work and have zero clue what I’m doing. I’ll have to try this for sure!

    Reply
    • Rachel says

      September 30, 2015 at 9:31 am

      Haha yay glad I could help!! :) If you ever have questions about paleo baking, shoot me an email. I’m happy to help!

      Reply
  3. Nora (A Clean Bake) says

    September 30, 2015 at 11:29 am

    This is my favorite way to make chocolate! It’s so delicious and creamy and ugh so perfect!

    Reply
  4. Medha (Whisk and Shout) says

    September 30, 2015 at 12:06 pm

    This sounds awesome and the chunks look super creamy and natural!

    Reply
  5. Natalie @ Tastes Lovely says

    October 1, 2015 at 2:06 pm

    I love how easy this is! I already have all these ingredients. Now I’ll never be without chocolate : )

    ★★★★★

    Reply
  6. Kayle (The Cooking Actress) says

    October 12, 2015 at 6:13 pm

    THIS IS GENIUS! Totally going to try it!

    ★★★★★

    Reply
  7. Eliana says

    November 8, 2015 at 8:37 am

    I dont use maple syrup i only use stevia or xylitol, can i still make it what would be the qty i have to use?

    Reply
    • Rachel says

      November 8, 2015 at 6:18 pm

      Hi Eliana. I don’t use stevia or xylitol frequently enough to recommend an amount. I would recommend using stevia drops and tasting as you add them so you can sweeten to taste. Enjoy!

      Reply
  8. Tammy says

    December 7, 2015 at 12:00 pm

    Can you use Honey or the Maple Syrup?

    Reply
    • Rachel says

      December 7, 2015 at 1:21 pm

      Honey or maple syrup would work!

      Reply
  9. Amy says

    March 5, 2016 at 4:29 pm

    Turned out awesome, and it is simple. I have made something similar to this, but used honey. I like maple syrup a lot better. If you add a little coconut milk to this, it makes an awesome hot fudge.

    Reply
    • Rachel says

      March 5, 2016 at 5:24 pm

      The hot fudge is a great suggestion! So glad you like the recipe, Amy. Thanks for commenting!

      Reply
  10. Tina YK Choi says

    April 6, 2016 at 10:45 am

    Hi Rachel-

    I can’t wait to make these!! but I have 2 questions…
    1) What brand cocoa powder you use / recommend?
    2) if I like dark chocolate (more on the bitter-side than sweet) then would it be okay for me to reduce the amount of maple syrup/honey/agave I use? (just want to make sure it won’t affect the consistency

    Thank you!

    Reply
    • Rachel says

      April 6, 2016 at 12:41 pm

      Hi Tina! I’ve used a bunch of different brands of cocoa powder for the recipe (I make it ALL the time) and all of them have worked. Whatever you have on hand should do the job! About the sweetness, start with one tablespoon of sweetener and go from there – it won’t affect the texture so do it to taste. Enjoy!

      Reply
      • Miya Boyles says

        August 28, 2019 at 5:11 am

        Can you use cacao powder instead?

        Reply
        • Rachel says

          August 28, 2019 at 8:50 am

          Yes, absolutely!

          Reply
  11. Ismat says

    August 8, 2016 at 3:08 am

    Rachel can we use any other oil or butter?
    reply plz.

    Reply
    • Rachel says

      August 8, 2016 at 8:56 am

      I haven’t tried it with anything other can coconut oil. You would need an oil that solidifies at a cool room temperature for this recipe to work…I can’t think of any that would do the job besides coconut oil. Sorry!

      Reply
      • Kari says

        August 19, 2016 at 10:21 am

        Cocoa butter?

        Reply
        • Rachel says

          August 19, 2016 at 1:18 pm

          I can’t believe I didn’t think of that – cocoa butter would certainly work! Thanks, Kari.

          Reply
          • Linda says

            March 18, 2018 at 12:17 am

            Ghee?

          • Rachel says

            March 18, 2018 at 8:15 am

            Are you asking if you can sub ghee? I wouldn’t recommend it – the flavor would be buttery, which isn’t what we’re looking for here.

  12. Farrah Geroso says

    November 25, 2016 at 11:42 am

    Can I substitute the maple or honey for coconut sugar? If so, do you know how much I would use?

    Reply
    • Rachel says

      November 26, 2016 at 7:36 am

      Hi Farrah – I wouldn’t recommend substituting coconut sugar because I don’t think it would fully dissolve, leaving your chocolate gritty. If you did want to try it, I would use an equal amounts and maybe cook the sugar in the coconut oil over low heat to try and dissolve it before mixing with the cocoa powder. Let me know if you try it and how it turns out!

      Reply
      • Farrah Geroso says

        December 18, 2016 at 12:57 pm

        Update: I did try making a syrup first with coconut sugar and water and it wouldn’t fully dissolve and it did not work! I did try the recipe again using coconut nectar and it turned out amazing. If you’re looking for a lower glycemic sweetener like I was, for my diabetic family, the coconut nectar worked perfectly. I used the same amounts suggested for the maple or honey and it worked out great.

        Reply
        • Jennifer says

          February 3, 2018 at 8:14 pm

          This is an awesome tip!! Cannot wait to make this chocolate!!!

          ★★★★★

          Reply
  13. Laura says

    January 6, 2017 at 2:59 pm

    Hi! Would the chunks not melt in baked cookies or bread since it is just basically coconut oil?? Or do the chunks stay intact?

    Reply
    • Rachel says

      January 12, 2017 at 10:01 am

      Hi Laura – they don’t stay exactly like regular chocolate chunks but they won’t entirely melt into the cookies or bread.

      Reply
  14. Eric F. says

    February 19, 2017 at 11:53 am

    Any suggestions to make it more like milk chocolate and still adhere to paleo standards?? Perhaps some unsweetened almond milk?

    Reply
    • Rachel says

      February 19, 2017 at 3:55 pm

      Hi Eric – I think almond milk would probably thin it out too much. I’d try melting down some coconut cream with the coconut oil to give it a milkier texture. I haven’t tried it though, so I’m not sure about amounts or anything. Report back if you’re successful! :)

      Reply
  15. Kaley says

    February 28, 2017 at 10:52 am

    I’m almost speechless at how simple and amazing this is! Super quick for my in a pinch chocolate fix needs. Thanks!

    Reply
    • Rachel says

      February 28, 2017 at 10:55 am

      So glad you like it!! Thanks for the feedback Kaley.

      Reply
  16. carol says

    March 7, 2017 at 10:13 pm

    Hi there – need your help please
    I made your recipe but seem to have failed as the honey all sank to the bottom, when it had set – did i do something wrong?
    Please help
    thanks

    Reply
    • Rachel says

      March 8, 2017 at 10:29 am

      How odd – I haven’t heard of that happening before. Did you make sure the honey was fully incorporated into the mixture before pouring it? Was your honey granular at all? That’s all I can think of…I do normally make this with maple syrup.

      Reply
    • Brynn says

      March 28, 2018 at 11:07 am

      Thanks for this great recipe! It’s so easy and the ingredients are staples in my pantry. The chocolate has a slight coconut smell and definitive coconut flavor when raw. We’ll see how it bakes up, though – I may never buy chocolate chips again!

      I made this with raw honey and had the same issue Carol mentioned. Constant stirring of the bottom using a silicone spatula and freezing instead of refrigerating seemed to reduce separation. I then ran hot water over the bar to melt off the coconut oil that did separate. Maybe processed honey works better?

      I’m excited to try this with maple syrup – perhaps it will mask the coconut and hopefully it won’t separate. Thanks, again!

      ★★★★

      Reply
      • Rachel says

        March 28, 2018 at 9:49 pm

        Hi Brynn! I’ve been meaning to update this recipe that I now love using cacao butter in place of the coconut oil – it’s way more stable, and tastes like CHOCOLATE instead of coconut, so I think you’d love it! Also, I do prefer maple syrup in this recipe – I find the flavor to be less noticeable than honey!

        Reply
        • Christy says

          March 31, 2018 at 11:23 am

          To substitute cacao butter for the coconut oil, would I melt it before measuring out 3/4 cup or measure out chunks before melting……I didn’t know if that’s would make a difference or not….?

          Thanks for your help!

          Reply
          • Rachel says

            March 31, 2018 at 6:00 pm

            Hi Christy, I usually guesstimate my measurements for cacao butter and then melt it down in a liquid measuring cup so I can get rid of any extra if I melted too much. Hope this helps, enjoy!

  17. Jessi says

    March 28, 2017 at 12:11 pm

    Do you have the calories for this?

    Reply
    • Rachel says

      March 28, 2017 at 1:27 pm

      Hi Jessi, I just updated the recipe with the nutritional information.

      Reply
  18. mary says

    April 22, 2017 at 2:47 pm

    Hi there,
    I’m extremely new to Paleo diet & checking out lots of web sites I came across your Paleo Chocolate Chunk Banana Bread which looked delish, it took me to your Paleo Chocolate Chunks my question to you is How do you measure coconut oil?

    Reply
    • Rachel says

      April 23, 2017 at 9:04 pm

      Hi Mary, I melt it in a liquid measuring cup and use it to measure out what I need!

      Reply
  19. Jacqueline says

    August 6, 2017 at 4:36 pm

    This recipe chocolate paleo chip recipe is easy to make and delicious! I will definitely make this again instead of buying chocolate chips.

    Reply
    • Rachel says

      August 6, 2017 at 5:58 pm

      So glad you’re enjoying them. Thanks Jacqueline!

      Reply
  20. Steph says

    August 24, 2017 at 8:33 am

    These are awesome!! Just made my first batch. I love that it uses ingredients I always have in my pantry so I can make whenever I need! And it was so quick to make!! Thank you!!

    Reply
    • Rachel says

      August 24, 2017 at 11:46 am

      So thrilled to hear that, Steph! Enjoy :)

      Reply
  21. Alina says

    September 21, 2017 at 4:39 am

    Is their a difference in using cacao powder vs cocoa powder?

    Reply
    • Rachel says

      September 21, 2017 at 9:54 am

      You can use either here, cacao is just a raw form of cocoa (which has been heated to high temps).

      Reply
  22. Mary says

    December 4, 2017 at 5:12 am

    I grow my own stevia….can I use stevia to sweeten instead of honey or maple syrup?

    Reply
    • Rachel says

      December 4, 2017 at 9:42 am

      Hi Mary, I’m not sure how you would process fresh stevia to be the right texture to incorporate here, especially since the maple syrup provides some bulk to the recipe. I haven’t ever used fresh stevia so unfortunately I can’t be much help here, sorry!

      Reply
  23. Teela says

    December 23, 2017 at 8:58 pm

    Would this keep in the freezer if I wanted to store some for later?

    Reply
    • Rachel says

      December 23, 2017 at 9:12 pm

      Yes it definitely would!

      Reply
  24. Megan says

    January 27, 2018 at 9:46 pm

    My thirteen years old daughter and I loved this. Thanks for the recipe! I will be making it again. I have made similar recipes with honey but really like how it turned out with maple syrup.

    ★★★★★

    Reply
    • Rachel says

      January 28, 2018 at 9:45 am

      So thrilled you’re enjoying the chocolate, Megan! Thanks for your feedback :)

      Reply
  25. Jennifer says

    February 4, 2018 at 3:20 pm

    Just mixed this together and set in refrigerator to cool. Cannot wait to test it out in a banana bread tomorrow!!!

    ★★★★★

    Reply
    • Rachel says

      February 4, 2018 at 9:00 pm

      I hope you love them!! Enjoy.

      Reply
  26. April says

    February 24, 2018 at 3:01 pm

    This chocolate is so good!!!

    ★★★★★

    Reply
    • Rachel says

      February 24, 2018 at 8:13 pm

      So happy you’re loving it! Thanks for your feedback April.

      Reply
  27. J says

    August 11, 2018 at 10:46 am

    This works great with rice malt syrup as the sweetener :-)

    ★★★★★

    Reply
    • Rachel says

      August 12, 2018 at 11:49 am

      Thanks for letting me know, J!

      Reply
  28. Hima says

    October 24, 2018 at 6:18 am

    Hello! I was very excited to try this recipe but I don’t know what happened but mine separated and the maple syrup sank to the bottom. :( It tastes great but it’s just not solid all the way through. I did see other people had separation issues so I’ll try it again later and use the freezer instead of the fridge.. I wasn’t sure if the 3/4 cup coconut oil was supposed to be a melted measurement or solid so maybe that contributed?

    Reply
    • Rachel says

      October 24, 2018 at 9:47 am

      Hi Hima, sorry you had issues! I’ve found for separating, it helps to let it cool on the counter for about an hour, stirring every 20 minutes or so to mix everything back up, and THEN pouring into the mold/pan to finish setting in the fridge really helps (I haven’t had issues with this recipe separating personally, but it’s helped for a vegan white chocolate recipe I’m working on :)). The coconut is melted as part of the recipe, so it doesn’t matter how it starts out. Hope this helps!

      Reply
  29. Whitney Arthur says

    October 26, 2018 at 10:31 pm

    Would coconut nectar work in the place of maple syrup?

    Reply
    • Rachel says

      October 27, 2018 at 7:46 am

      I haven’t tried it so no guarantees, but it should be fine.

      Reply
  30. Josh says

    November 15, 2018 at 12:19 pm

    Hi There… if I wanted to add a “flavor”, say Lavender… how best would I incorporate it into your recipe?

    Reply
    • Rachel says

      November 15, 2018 at 12:31 pm

      Hi Josh, I’d recommend using a flavored oil (like edible essential oils) to flavor the chocolate!

      Reply
      • Josh says

        November 20, 2018 at 5:20 pm

        Thanks! With regard to this recipe, can you advise “how much” essential oil should be added? Also do you think ghee can be swapped in for coconut oil 1:1?

        Reply
  31. Amanda says

    December 16, 2018 at 9:43 am

    Hi, when you say coconut oil, do you mean refined or unrefined? I never know which one is intended in paleo recipes because I think unrefined is the only one that is considered paleo, but it has the coconut flavor. Thanks.

    Reply
    • Rachel says

      December 16, 2018 at 3:46 pm

      Hi Amanda, either is fine! I’ve never heard that refined coconut oil isn’t paleo, but that’s what I’d use if you’re sensitive to the coconut flavor.

      Reply
  32. Laura says

    January 28, 2019 at 2:38 pm

    This recipe is amazing! I love how it turns out and how fast and easy it is to make! I have had it separate a few times so I am going to try letting it cool before I pour and refrigerate. Definitely a paleo game changer! No more $7 paleo chocolate bars for me! Home made all the way!

    ★★★★★

    Reply
    • Rachel says

      January 28, 2019 at 5:09 pm

      Yay so glad you’re enjoying them, Laura!! Thanks so much for your feedback :)

      Reply
  33. Nick says

    March 7, 2019 at 1:13 pm

    This recipe is a life saver! A family member was diagnosed with MS last November and we were advised to switch him to a paleo diet. He would have a low calorie fudge bar every night but had to stop with his small, sweet vice because they are not paleo. I made him a batch of this chocolate, and we both could not believe how great this chocolate really is. Thank you!!

    ★★★★★

    Reply
    • Rachel says

      March 11, 2019 at 10:20 am

      So thrilled to hear that this can be a sweet treat for your family member to enjoy, and so kind of you to make it for him!

      Reply
  34. FInn says

    March 7, 2019 at 4:51 pm

    I love this recipe so much!!!! Would you recommend using it as “baking chocolate” in brownies?

    ★★★★★

    Reply
    • Rachel says

      March 11, 2019 at 10:19 am

      It does get a little melty, but if you substitute cacao butter for the coconut oil, it holds up well in baking!

      Reply
  35. Mamta Prasad says

    June 1, 2019 at 6:18 pm

    Hi Rachel, i used this chocolate to prepare pecan oat cookies but the chocolate melted in the oven making the cookie dough runny. The end result was that the cookie could not hold to itself and would fall apart .

    Reply
    • Rachel says

      June 3, 2019 at 9:50 am

      Hi Matma, this works better when there’s not a ton of chocolate in the cookie! You can also use cacao butter instead of the coconut oil to raise the melting point so it doesn’t get so gooey.

      Reply

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3️⃣ Cornbread, because can’t serve chili without it!

4️⃣ Vegan Cheese Sauce, that’s loaded with veggies but you wouldn’t guess it! Perfect for all the chip dipping.

5️⃣ Magic Skillet Cookie, perfect for topping with ice cream and devouring with your crew.

6️⃣ Magic Cookie Bars, if you don’t want to have to share 😉 one of my all time faves!!

7️⃣ Peanut Butter Pretzel Bites - the most perfect snacky sweet treat!!

8️⃣ Chocolate Zucchini Cupcakes (you’ll never guess there are secret veggies in there)

Enjoy, my friends!! 😘❤️ hope you have a lovely start to the weekend!! https://www.bakerita.com/the-best-50-vegan-superbowl-recipes/

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