Discover how to create homemade chocolates using common, wholesome ingredients while promoting oral health. Xylitol promotes oral health and protects from tooth decay. It also prevents ear infections, is good for weight loss, and is diabetic-friendly. If you would like to learn more about the benefits of xylitol, watch our video here.
Extra virgin coconut oil has anti-microbial and antioxidant properties, improves skin and oral health as is also good for weight loss.
They are quick, easy to make, and so good that they usually don’t last very long in our fridge!
Besides the health benefits, they also taste divine!
Xylitol and Coconut Chocolates - They Protect Your Teeth!
Persons
10
Serving Size
3 chocolates
Prep Time
25 minutes
Wait Time
15 minutes
Total Time
25 minutes
Ingredients
- • 100g (7 tbsp) extra virgin coconut oil
- • 5 tbsp cocoa powder
- • 3 tbsp xylitol
- • 2 tsp vanilla extract (optional)
- • 2 tbsp chopped almonds or cashews (optional)
- You will need a silicone chocolate Mold to make these chocolates.
Instructions
- Grind up the xylitol in a coffee grinder or food processor. You want to grind the Xylitol to avoid a gritty texture as much as possible. *
- Melt the coconut oil (if in a solid state) on low heat on the stove until melted and clear.
- Turn off heat and add cocoa powder, vanilla, and xylitol.
- Stir with a whisk’
- Pour into a bowl and leave in the freezer for 5-10 minutes or until half frozen. We do this so the xylitol won’t sink to the bottom if we put the mixture straight into the mold out of the pan. Take out of the freezer and mix again.
- Pour straight into your molds and leave in the freezer for 15 minutes or fridge for 30 minutes to set.
Notes
When making the chocolates, note that xylitol works differently from sugar. Xylitol isn’t capable of caramelizing, even when exposed to extremely hot temperatures. Xylitol is very heat and acid stable. You will generally get a gritty texture from baking and cooking, especially in recipes that don’t contain a lot of moisture.
Consuming more than 20g of xylitol per day may have negative gastrointestinal effects.
Xylitol and Coconut Chocolates - They Protect Your Teeth!
Ingredients
- • 100g (7 tbsp) extra virgin coconut oil
- • 5 tbsp cocoa powder
- • 3 tbsp xylitol
- • 2 tsp vanilla extract (optional)
- • 2 tbsp chopped almonds or cashews (optional)
- You will need a silicone chocolate Mold to make these chocolates.
Instructions
- Grind up the xylitol in a coffee grinder or food processor. You want to grind the Xylitol to avoid a gritty texture as much as possible. *
- Melt the coconut oil (if in a solid state) on low heat on the stove until melted and clear.
- Turn off heat and add cocoa powder, vanilla, and xylitol.
- Stir with a whisk’
- Pour into a bowl and leave in the freezer for 5-10 minutes or until half frozen. We do this so the xylitol won’t sink to the bottom if we put the mixture straight into the mold out of the pan. Take out of the freezer and mix again.
- Pour straight into your molds and leave in the freezer for 15 minutes or fridge for 30 minutes to set.
Notes
When making the chocolates, note that xylitol works differently from sugar. Xylitol isn’t capable of caramelizing, even when exposed to extremely hot temperatures. Xylitol is very heat and acid stable. You will generally get a gritty texture from baking and cooking, especially in recipes that don’t contain a lot of moisture.
Consuming more than 20g of xylitol per day may have negative gastrointestinal effects.
