My reviews (49)

Dairy free homemade dark chocolate

Homemade dark chocolate using 3 simple ingredients - coconut oil, cocoa powder and maple syrup.
Reviews (49)

15 May 2016
Reviewed by: Meryl Mailloux
This is a great recipe! As I started making this, I realized it was a bit lacking in directions. After trying to mix the ingredients and having it very lumpy, I put my stove on the lowest possible setting and barely warmed the mixture for two minutes or so. I did not want the coconut oil to completely liquefy. It was just enough to turn the mixture into this silky smooth texture. I put the chocolate into silicone muffin pans like others suggested and then added different toppings to several of them. Slivered almonds, crushed hazelnuts, macadamia nuts (salted for that yummy sweet-salty combo!), coconut /chocolate chips and white chocolate/ raspberry chips. What an easy way to serve an assortment for guests. Next time I'll try cranraisins and raisins. Thanks for a great recipe!
(Review from Allrecipes US | Canada)
11 Apr 2016
Reviewed by: J Cassem
So yummy! The first time I made this, I heated the oil on the stove then added the other ingredients. After stirring for a little bit, the oil actually separated from the maple chocolate. I made this again tonight, and instead put the jars of hardened oil and syrup in a warm-hot water bath in my sink for about an hour to melt. It turned out perfectly!
(Review from Allrecipes US | Canada)
17 Dec 2015
Reviewed by: Buckwheat Queen
Five-star chocolate from a non-maple syrup lover. The flavor of this chocolate does not even hint of maple (a plus for me) but instead is rich and delicious. It is not sweet, more like a 75% cacao chocolate bar. I used a silicone mini-muffin mould to shape them. I made a half batch resulting in 10 pieces weighing 27 grams each. After a while in the fridge they harden enough to remove and eat like a chocolate treat or roll into a ball and dust with more cocoa powder like a truffle. Melt in some warm almond milk or freeze. Really, just a great recipe with endless options for use. Thank you for this recipe.
(Review from Allrecipes US | Canada)
26 Feb 2018
Reviewed by: gerry
Directions incomplete and it doesn't tell how many servings. I like the tiny muffin size in the picture, but from past experience I know pictures can be deceiving(ex: cooking shows ingredients in custard cups). Looks easy to try but I wonder if it sticks to the pan? Need help to try.
(Review from Allrecipes US | Canada)
10 Jun 2016
Reviewed by: Mishushie
This is an awesome recipe. I changed a little though: 2/3 cup of maple syrup 1/3 cup of coconut oil 1 cup cocoa powder (unsweetened) Hope you enjoy!
(Review from Allrecipes US | Canada)
09 Apr 2016
Reviewed by: scottyD
This is undoubtedly the most decadent chocolate dessert I have ever had. A little more instruction would have been good. I consider myself "kitchen savvy". I was a little lost after mixing the ingredients together. I put it in a muffin tin and popped it in the fridge. I feel there could be a ton of possibilities for this dessert. Great recipe and SO easy. Thank you so much.
(Review from Allrecipes US | Canada)
13 Apr 2016
Reviewed by: Giuliana
EVERYONE NEEDS TO TRY THIS! Honestly, it just melts in your mouth so easily and it is so delicious.
(Review from Allrecipes US | Canada)
07 Mar 2016
Reviewed by: Roseanne
Yummy! Heated the coconut oil slightly, in the microwave, so it would mix easier. Taste test "Excellent". Added some sliced almonds, just because. Put in a muffin tin to cool. Will absolutely make again.
(Review from Allrecipes US | Canada)
31 Jan 2016
Reviewed by: Loren Klein
I wish I m elted the coconut oil first because it was hard to mix when it was raw and trying to get the chunks mixed was a pain. Tasted amazing though!
(Review from Allrecipes US | Canada)
05 Mar 2018
Reviewed by: Amy A
I will definitely make this recipe again- its simple, easy and a great way to satisfy a chocolate craving if you are intolerant to dairy. The coconut oil just needs to be melted in order to mix well with the cocoa and syrup. Then, I poured the mixture into candy sized parchment cups and let them harden in the freezer.
(Review from Allrecipes US | Canada)


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