Homemade Sugar-free Chocolate made with Coconut Oil (a.k.a. Chocolate Delight, Cocoa Crack, Chocolate Bark)

cocoa crack with nuts

I love love LOVE this recipe. I’ve been making it for about a year, and I tried quite a few variations before settling on this one. I generally only make a little bit at a time. This way, when I have the urge to binge on chocolate (which may have happened once or twice in my life), it won’t be on more than a few pieces.

This recipe can be kind of tricky. The problem arises when I add the Truvia. Up until that point I have a smooth, liquid chocolate that is perfectly blended. But as soon as I add the Truvia, the oil begins to separate from the rest of the mixture (there’s a good picture of it in Step number 4, below). It’s so annoying! I don’t know if it’s because I’m adding too much Truvia at once, or if it’s because of some ingredient in the Truvia.

Whatever the reason, it’s not a big deal. It’ll only be noticable in the first few chocolates you pour out. But it can be kind of jarring that first time you take your chocolates out of the freezer and see that solid white hunk of oil. Don’t freak out! I promise, even if they’re “clumpy,” your chocolates will still taste delicious!

By the way, the only ingredients that you really need to make this chocolate are cocoa powder, coconut oil, and Truvia. Everything else is optional.

Homemade Sugar-free Chocolate
(a.k.a. chocolate delight/cocoa crack/chocolate bark)

Ingredients

  • 1/4 cup coconut oil
  • 3 tbs unsweetened cocoa powder
  • 1/4 tsp vanilla extract
  • 2-4 tbs. low-fat half and half (or milk)
  • 1/8 tsp. cinnamon
  • Dash of salt
  • 5 tsp. Truvia
  • Optional – nuts, coconut flakes, pretzels, raisins.

1. Melt the coconut oil.

melt oil

2. Stir in the cocoa powder and mix it well, then add the half and half, cinnamon, salt and vanilla extract.

add cocoa add half and half everything but truvia

3. Stir in the Truvia.

add truvia

4. Pour the mixture into molds, ice cube trays, cupcake liners, or on a sheet of parchment paper. (Apparently those silicon cupcake liners are the best thing to use for this recipe, because it’s easy to pop the chocolate pieces out when you’re ready to eat them.)

If you notice, in the bottom two rows you can really see the separation. By the time I got to the top row, most of the separated coconut oil had drained out, leaving me with a more solid chocolate mixture.

truvia separation

5. Sprinkle in some nuts, coconut flakes, pretzels, or whatever else you like and then stick them in the fridge or the freezer for at least 15 minutes. I usually put them in the freezer, because it’s harder to binge on something when it’s frozen, you know?

This is what the above batch looked like when it had hardened:

coconut oil hardened

I know, I know, it doesn’t look appetizing. Stupid oil separation. But again, it’s no big deal – I simply poured some more of the chocolate mixture over that first hardened layer, and it made them much more appealing!

cocoa crack 2 layers

I had more chocolate mixture left, so I made a few more.

cocoa crack second batch

Now don’t those look amazing?! Trust me – they taste it too. And coconut oil is really good for you, so you’re actually doing something healthy when you eat these yummy treats. Just don’t O.D.!

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15 Responses to Homemade Sugar-free Chocolate made with Coconut Oil (a.k.a. Chocolate Delight, Cocoa Crack, Chocolate Bark)

  1. SillyG says:

    I am making these tonight with coconut sugar! This is like a huge upgrade of my recent quick chocolate fix of putting coconut oil, cocoa and a touch of maple on a spoon and smushing it together 😀

    • Rory says:

      I’ve never heard of coconut sugar! Must research that. Honestly, your mixture smushed on a spoon sounds kind of delicious, and wayyyy easier!

      • SillyG says:

        Love the coconut sugar. Its sort of chewy in a way. I can’t handle the taste of stevia etc. And have found that I need to cut out sweet as a regular thing in order to stop craving it. Use coconut, maple and honey when sweet is needed. But yes… the spoon of chocolate mash, perfect to kill a craving that cannot be ignored and stops me from eating a whole batch of baking in a night!

  2. Winnie says:

    Hi, I think you made great chocolate! About the separation,I think it’s because you put milk and truvia at the same time.

    • Rory says:

      Thank you! About the separation, I’m not sure if that’s the case, because I’ve tried adding things in different order and it always comes down to that freaking Truvia! No matter when I add it, it causes the separation…so annoying!

      • SillyG says:

        I have tried this now with a few different ingredient combinations. They all separated. Last time I actually poured on a cookie sheet and froze immediately. Broke into bark, left in freezer and ate frozen. Tasted great!

  3. newbie says:

    I’m pretty sure that the separation was caused by melting the coconut oil. Try making it with either solid or softened coconut oil instead, it has always worked for me!

  4. Sunnyplace says:

    Hi, have you tried with powdered stevia instead?

    • Rory says:

      I haven’t. I’ve tried a few different Stevia products but Truvia is the only one I really like, because there’s barely an aftertaste.

  5. Lisa says:

    My friend says she pours the chocolate coconut oil mixture into the cups first and then just sprinkles a little Truvia on top of each one. She says it works much better — the Truvia sinks right in. I haven’t tried it yet but am going to.

  6. ahmet says:

    what worked for me is when coconut oil rises above add powdered cacao and gently stir it…

  7. Paul says:

    You can use powdered milk and it will work better. This is what candy companies use. For even more health benefits you could even use bovine colostrum

  8. Jeny Carter says:

    Put the truvia in with the coconut oil when it’s melting and that should solve your separation problem!

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