Now this is something you’re gonna love…
Well, you will if you like chocolate and coconut.
And since I do, I will tell you that not only is this one of the simplest recipes I’ve ever made, the end result is literally like having a piece of heaven in your mouth.
I’m not kidding either.
It’s THAT good.
In fact, it’s so good that instead of going into a whole shpeel about how I came across the desire to make this and blah blah blah…I’m just gonna get right into the recipe so you can prepare it and revel in its deliciousness as quickly as possible.
But before I do, I will mention one…
This is not a low-calorie treat.
While I am using organic ingredients, coconuts still contain fat. So does chocolate.
So enjoy these, but do so using discipline.
Dana’s World Famous Chocolate Coconut Nibs
Well, they’re famous in my world anyway 😉
To start, you will need:
- One bag of organic semi-sweet dark chocolate chips
- Nutiva’s Coconut Manna
- Organic Coconut Oil
- One ice-cube tray
Now in order to create this masterpiece, it will work to your advantage to know how to properly melt the chocolate, which type of coconut oil to use and how to work with coconut manna.
I’ll break the details down for you now.
Melting the Chocolate
You will need to implement the double boiler method to melt the chocolate evenly, and without burning it.
Being that I didn’t know how to do this, I figured I’d better watch a video rather than try to figure it out myself.
I was a little nervous, but it worked beautifully. I’ve done it several times since and it’s easy. It also doesn’t take very long.
Check it out.
I used half of my bag of chocolate chips for one ice cube tray. You can use the entire bag if you’re preparing more than that.
The Different Types of Coconut Oils
Before deciding to make this, it would be helpful to know the difference between one type of coconut oil from the next.
I’ll paste a link for you here that discusses this in more detail, but to make life easier for you, I’ll share the basics.
- Dry/refined coconut oil has a neutral scent/flavor and has a smoke point of 400 degrees.
- Dry/expeller pressed virgin coconut oil has a slightly sweet coconut flavor and aroma with a smoke point of 350 degrees.
- Wet/centrifuge coconut oil has a robust flavor and slight coconut aroma (smoke point N/A).
- Wet village fermented scale has a sour coconut flavor with a light to strong aroma (smoke point N/A).
Working with Coconut Manna
Now in case you’re wondering, coconut manna is the dried and pureed flesh of the coconut.
It contains fiber, protein, and healthy fats.
I happen to LOVE this stuff, so much so that I’ll look for ways to incorporate it into my recipes because it’s just THAT good!
I’ve included it in my healthy tropical pina colada smoothie recipe, but sometimes, I’ll just eat a teaspoonful right out of the jar.
For this recipe, the best way to work with the coconut manna is to have it at a soft and spreadable consistency (similar to raw almond butter).
If your product is kept at room temperature during the hot months of the summer, you may be able to simply stir the contents in the jar before use (as I did).
However, if it’s stored in cooler temperatures, you’ll want to warm it up before using it.
You can do this by heating up a pot of water (between lukewarm and hot but nowhere near boiling) and placing the jar inside with the lid above water. Test every 5-10 minutes to see if it’s easy to mix.
Protect your hands with mitts if necessary while handling the jar and stirring the contents.
So now that the ingredients are ready to be used, the rest is simple.
Putting it All Together
In each cube of the ice cube tray, dribble about 2-3 drops of the coconut oil.
Since I didn’t have a preference as to which oil I wanted to use, I went with the one I had (dry/refined).
When that step was completed, I added 1 well-rounded tsp of melted chocolate to each cube in the tray. Once finished, I added a tsp of the coconut manna on top.
To finish this recipe, I placed the ice cube tray with its contents in the freezer.
About 40 minutes later, I removed them, popped the little nibs out of the tray, placed them in a container and stored them in the fridge.
To enjoy these in moderation, I would recommend using them as a sucking candy.
This is what I do…and it works beautifully.
You can also cut them in half to reduce the portion size, which isn’t a bad idea either.
Either way, the end result is like having a small piece of heaven in your mouth.
And I’m not the only one who feels this way.
I have a few others in my circle of loved ones who have tried it out for themselves and their expressions of sheer delight said it all.
This is excellent to serve guests or to use as an after dinner treat.
So now that I’ve shared this with you, I’m going to ask that you share this with others if you feel they’ll appreciate this recipe.
If you dig chocolate and coconut…try this out and let me know how you liked it in the comment’s section.