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.
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 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!
Remember to #bakerita if you try the recipe!
- ¾ cup coconut oil
- ¾ cup cocoa powder
- ⅓ cup maple syrup or honey
- 1 teaspoon vanilla extract (optional)
- ⅛ teaspoon salt (optional)
- 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.
- 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.