Carob Coconut Chocolate


I recently wanted to make some chocolate out of my old coconut butter, so I decided that I would make some carob coconut chocolate and see how it turned out. I had already done carob fudge a while back, so I thought this would be pretty good too.

I ended up making a couple versions, but one was the original and then another version was with tahini, which tasted amazing! So I decided I would post the original version here, then give the tahini ingredient as an option.

This is a great snack that stores excellent in the fridge for over a week. It’s so rich that you only need a little piece to feel satisfied!

So without further ado…let us begin!

You will need:

  • 2/3 cup coconut butter
  • 4 tbsp coconut oil
  • 1/4 cup maple syrup
  • 1 tbsp cacao butter
  • 2 to 3 tbsp carob powder
  • optional: 3 tbsp tahini
  • optional: substitute a couple dropper fulls of stevia for the maple syrup

Step 1:

Add all the ingredients to a small pot, and heat on a very low heat until everything is mixed together and looks like a chocolate sauce. Taste the mixture first, as you may want to adjust the sweetness and the tahini if you are using it.

Step 2:

Once the carob chocolate is fully melted, use either a container, ice cube tray or any other mold you wish, and pour the melted chocolate mix in. Put in the fridge for about an hour to harden.

Step 3:

After the chocolate is hard, pop the chocolate out of his mold. If you used a plastic container, manipulate the edges so that the entire mold pops out. You can then break up the chocolate into pieces. If you used a glass container, take a knife and separate the edges from the container, then turn the container over and tap on the bottom until the entire mold pops out.


You can store the chocolate in a container in the fridge, as that will keep it as the desired consistency.