Toasted Coconut Skinny Chocolate

Toasted Coconut Skinny Chocolate

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By Gina Zammarchi Serves: 8
Prep Time: 5 minutes Cooking Time: 10 minutes Total Time: 15 minutes

I will admit I addicted to skinny chocolate, especially this variation I created while trying to avoid the temptation of all the goodies my family brought to the cabin last week. Rather than using all coconut oil, I used half cocoa butter, which has many benefits, including boosting happiness by raising endorphin, serotonin, and dopamine levels in the body! Plus, it’s delicious.


  • 1/2 c. Extra virgin coconut oil
  • 1/2 c. Cocoa butter (or more coconut oil)
  • 1/2 c. Cocoa powder
  • 1 tablespoon black coco powder (optional, but gives a lovely, earthy flovro)
  • 2 T. Butter (Kerrygold tastes best)
  • 2 tablespoons ground super sweet
  • 1 tsp. Espresso powder (optional)
  • 2 tsp. Sunflower lecithin (optional)
  • 2 tsp. Vanilla extract
  • 1/8 tsp mineral salt
  • --
  • Toasted coconut
  • 1 c. Shredded unsweetened coconut
  • 1 T. Butter
  • 1 T. Monkfruit sweetener
  • Mineral salt to taste



Mix coconut oil, cocoa butter, cocoa powder, butter, sweetener, espresso powder, sunflower lecithin, vanilla extract, and mineral salt in a saucepan over low heat. Meanwhile, put coconut in a frying pan over medium heat and toast until just turning golden, stirring frequently. Add butter and monk fruit. Continue stirring until caramelized and golden brown. Watch carefully because coconut burns easily.


Pour the chocolate into an 8X8 pan lined with parchment paper. Sprinkle the caramelized coconut on top. You can mix it in if you want. Then sprinkle mineral salt over the top. Freeze to harden. Try not to eat it all in one sitting!

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1 Comment

  • Reply
    Mattia Zammarchi
    June 16, 2020 at 7:13 pm

    This is one of my favorite treats!

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