Are you or loved ones missing out on your chocolaty treat this Easter? Here is my simple, clean chocolate alternative for those who have dietary restrictions.

The cocoa and sweetener in this recipe can be adjusted to suit your preferences. Personally I like a darker chocolate, so these ratios will make something around what you would expect a 60% – 70% chocolate to taste like.


1/3 cup coconut oil

1/3 cup coconut cream

3 tbsp unsweetened cocoa

2 tbsp Xylitol


Melt the coconut oil over low heat in a small saucepan.

Add the coconut cream and whisk until well combined.

Add the cocoa and xylitol and continue whisking until combined.

Using a teaspoon drop chocolate mixture into chocolate molds or ice-trays and immediately place in the freezer. Allow to set for at least 1 hour. Remove from freezer and gently remove from molds. Best stored in the freezer in an airtight container.


Chocolates will be softer than regular chocolate, so using molds that have a lot of detail or are quite small may not work very well.

You can also make chocolate squares by lining a small baking tray with baking paper and pouring chocolate in. Freeze and once set, cut into desired sizes and shapes.

If you are not on a sugar restricted diet or cannot tolerate Xylitol you can replace the Xylitol with sugar or Stevia. I have found honey not to work well, as it separates before setting leaving an uneven sweetness.

Add ½ cup of desiccated coconut to the mixture to make coconut roughs or ½ cup of chopped nuts. Peppermint or orange essence could also be added as another variation.

Vegan choc 3