I could extol the many virtues of coconut oil, but alas I shall leave that for another blog post. One of our new favorite uses of coconut oil is making this ridiculously addictive cocoa crack. Trust me, this healthy chocolate candy will not last long in your freezer if you have a family!
What makes this cocoa crack recipe different?
There are many recipes for cocoa crack floating around online, but I haven’t seen any quite like this one. The thing I don’t like about the many, many cocoa crack recipes I found online was they just seemed too oily. I felt like I was eating a blob of flavored coconut oil. While that might be your thing, it’s just not mine. Ick.
I started experimenting and trying some different things with this chocolate candy recipe. You’ll see, with this recipe I finally landed on adding some coconut flour to the recipe. I know that might strange, but it cut that oily mouth-feel I got from all the other cocoa crack recipes. I think I finally landed on a winner!
The whole family loves this chocolate candy, especially my 3-year-old guy Crazy Cameron. He just can’t get enough of these addictive chocolate candies. And I love having a treat that’s actually good for him, so I don’t have to feel guilty about letting him have a piece or two for a snack! And who am I kidding, it’s nice to have a healthy treat for me too!
This recipe lends itself well to experimentation. Feel free to add some flavored extracts (vanilla, peppermint, etc.) or even a few drops essential oils (orange would be delicious!) to the chocolate mixture for different occasions. You could also mix in finely chopped nuts, coconut, or a couple tablespoons strong coffee or espresso powder for mocha candy.
Healthy Chocolate Candy aka Cocoa Crack
- food processor
- silicone candy mold or ice cube tray
- 1 cup Coconut Oil
- 1/3 cup Xylitol learn more about xylitol
- 3/4 cup Cacao Powder
- 1/4 t. Pure Stevia Extract learn more about stevia
- 1/3 cup Coconut Flour
- If you have granulated xylitol like I do, begin by putting it in a food processor or coffee grinder and whiz it around for a minute or two until the xylitol is powdered. It will dissolve SO much easier if you don't skip this step.
- Next place your coconut oil in a saucepan and heat over medium-high heat until it is liquid.
- Add your xylitol and stevia, continuing to warm until the sweeteners are dissolved. Be careful not to boil.
- Add the cacao powder and coconut flour and stir until dissolved in the mixture and well combined.
- Finally, pour your chocolate in some type of silicone tray and place in freezer until solid. I've used other types of pans, but the candies don't pop out near as clean and nicely as if you use silicone! I use silicone ice cube trays.
- After the candies have hardened (it doesn't take long), pop them out of the tray, place in a zip lock baggie, and store them in the refrigerator or freezer. You might consider hiding them too if you don't want you husband and kids to devour them!
More Delicious Chocolate Recipes:
- Naturally-Sweetened Chocolate Ice Cream
- Healthy Dark Chocolate Marshmallows
- Sugar-Free Peanut Butter Chocolate Candy
- Low-Carb, Gluten-Free, Sugar-Free Peanut Butter Chocolate Cheesecake
I love coconut oil and I love chocolate! This is a great combination! 🙂
If you try it out, I hope you enjoy! I have a new recipe I hope to share soon that my family enjoys even more 🙂
Shauna Smith - McQuillan
Mine xylitol just crystallised? I don’t know what I’m doing wrong
Jaimie, Intoxicated on Life Community Care Manager
Occasionally xylitol will re-crystalized when it’s chilled. There’s a few things you can do to avoid that if you don’t like the texture. 1) Grind your xylitol in a (clean) coffee grinder until it’s powdered. 2) Purchase a confectioner’s style xylitol (or erythritol) sweetener. 3) Use a liquid stevia sweetener, to taste (such as Pyure’s drops). Be sure if you use another sweetener that you start with less (if drops, a LOT less), taste the mixture, and add enough to suit your personal preferences for sweetness! 🙂
I’m going to try this tonight!
I hope it turns out for you :). I have a sugar free candy recipe I’ve been making that my family likes even better than this one! Planning to post it sometime in January. If you’re a peanut butter fan you’ll want to check it out!
hey have you posted it yet? I want your family recipe please.
Yes! This is the recipe she was talking about.
What can I sub for the Stevia extract? I cannot afford to buy it at this time.
Lee- You could substitute any sweetener of your choice. The amount you use will probably be completely different than the stevia extract. I use a pure stevia extract, so you need just a very very little bit to sweeten it all. I’d probably just sweeten it to taste.
Why do u have to use two sweeteners ?
Using the two sweeteners gives it a more true “sweet” taste. You can certainly use just one if you like and just try to taste and adjust accordingly.
What is the serving size/carb count?
I’m not sure, I’ll have to check it out. It is very low though!
Do you use processed coconut oil or virgin coconut oil?
I use virgin coconut oil, but I imagine that any would work!
Do you know if this is 70% or higher in cacao? Need to make a very dark chocolate.
The cacao we recommend using is 100% cacao.
What is the difference between Xylitol and Stevia extract? Which one of those would Truvia be? (if either….)
Truvia is a mix of stevia and erythritol. Go to our posts on xylitol or stevia (and the differences) for more info.
what is this measurement : t. (1/4 t. pure stevia) is this 1/4 teaspoon?
Yes, that is teaspoon. If you are not using a pure stevia extract, you’ll need more sweetener than that though.
First of all, I made this tonight and LOVED IT! A state of euphoria that lasted until I faced the fact, that while a healthier alternative, I still could not consume the entire batch 😉
To the person who asked about calorie/carb count.. this is per piece, 30 pieces in the recipe.
total fat 7.7g/sat fat 6.6g/0 trans fat
3g sodium/47g potassium
total carb 1.8g
dietary fiber 1.1g
Your comment made me smile :)! So glad to hear you enjoyed it.
Thank you for figuring out the nutritional information. So kind of you to share that!
Hi Trisha and Luke.
I have recently been diagnosed as being pre-diabetic and can no longer make my beloved turtle candies. I do have a recipe for sugar free caramel but am having a hard time finding a chocolate candy dip recipe that doesn’t require refrigeration or freezing.
I have found sugar free melting wafers but most contain Maltitol. I prefer xylitol.
Any ideas would be appreciated. Thanks.
I’m not familiar with any xylitol or erythritol based chocolate wafters. You might be able to modify a recipe such as this one to use for turtle candies, but if it’s too warm in your home then you would still need to refrigerate them. I’m sorry I can’t be of any more help!
Do you really add 3\4 cup ocoa or is that a typo? I made this and added 1\3 cup and it was good, but still very chocolatey. Thanks!
Yup, that’s how much I add. But I’m glad it turned out great with 1/3 cup!
Lily’s chocolate bars are AMAZING, and are made with Stevia….but with no aftertaste. I get mine at Sprouts. I bet they would melt perfectly to make your candies 🙂
Made your recipe and it was really delicious. Thanks!
So glad to hear you enjoyed it! 🙂
Thanks for the recipe, hoping to use it as part of my son’s homework. =] Just wondering if coconut flour could be substituted with spelt flour or almond flour?
Jaimie, Intoxicated on Life Community Care Manager
Coconut flour absorbs liquid very differently than spelt or almond flour. We have not tested the recipe with anything else so I can’t give you exact measurements, but it would not be a 1:1 ratio substitution. You can try experimenting and see how it goes!