paleo chocolate1

Paleo Chocolate Recipe and Why We Love Coconut Oil.

So we love coconut oil (WHAT…no…you never would have guessed?!) and not just because we use it in this paleo chocolate recipe!

There are heaps of benefits (a few controversial) to one of our favourite super dooper ingredients: coconut oil (insert oooos + ahhhhhhs + a round of applause). Looking over our recipes you will notice it is in almost every single one (told ya…we are obsessed!) The last few years our friend: miss coconut oil, has come up in the world. No longer scarred with the bad rep of causing heart disease + high cholesterol,  it is becoming the peoples oil of choice.

We use extra virgin, organic coconut oil. We have trialled and tested about a zillion brands and currently using Loving Earth.

Now for the benefits! 

  • assists with weight loss…why? Because it speeds up our metabolisms and even curves those sugar cravings.
  • gives us energy energy energy energy. We add it to our super food smoothies for a great boost!
  • improves our cholesterol ratio levels.
  • clears up our skin. It is even proven to help eczema and other skin conditions. Oh wait… it’s anti-aging!
  • makes our hair super shiny.
  • it is ANTI fungal/viral/bacterial. So it boosts our immunity, can be used on cuts + bites + warts (yuck…but yay coconut oil!)

And the list goes on and on + on! Have you experienced any benefits? We would love to hear about them!

We mentioned the controversy this miracle oil can sometimes cause. Well it’s no secret…coconut oil is a (90% saturated) fat + what did we use to (along with a lot of other people) believe? Fat = heart disease + high cholesterol + obesity…well we have certainly changed the way we think!

As long as we eat the right kind of fats (yep, coconut oil falls into this category). Coconut oil is made up of mostly medium-chain fatty acids (HUH?) Well this means our body digests and uses coconut oil better than most other oils. Fat goes in + doesn’t get stored, it gets turned into energy! YAY! Half of coconut oil is made up of something called lauric acid (say whaaat?)  This is the stuff that makes coconut oil ANTI fungal/viral/bacterial….so this is good (it fights against things like candida, ringworm, athletes foot + the flu!)

You can find coconut oil at your local health food store. Yes, it is a little expensive but totally worth it!

So give it a try + stop wondering why we keep calling it the miracle oil!

As a special treat why not try our gluten free, sugar free, dairy free aka paleo chocolate…this tastes so naughty but is oh. so. good!

Always merrymaking,

e + c

ps. We have a NEW and IMPROVED paleo chocolate recipe! Check it out here.

paleo chocolate.
Serves 8
Prep Time
10 min
Cook Time
10 min
Total Time
20 min
Prep Time
10 min
Cook Time
10 min
Total Time
20 min
stuff you need
  1. ΒΎ cup coconut oil
  2. Β½ cup raw cacao powder
  3. Β½ cup nut butter (we've also used coconut butter before)
  4. ΒΌ cup rice malt syrup/raw honey or 1 tbs. baking stevia
  5. 1 tsp. 100% vanilla extract
now what
  1. Place all ingredients in to your blender or food processor (we use our Vitamix but a thermomix would work well too).
  2. Whiz until smooth, scraping the edges as you go.
  3. This will take around 5 minutes - the friction from the whizzing will combine all the ingredients to this perfect smooth chocolatey goodness.
  4. Carefully pour the mixture onto a lined baking tray or spoon in to silicon moulds and place in
  5. to the freezer for 15 minutes or until set.
  6. Break the sheet of chocolate in to pieces or turn out the chocolate from the moulds.
  7. Store the chocolate in an airtight container in the fridge.
merrymaker tip
  1. Make your chocolate super delicious by adding flavours and fillings! Our favourite is goji
  2. berries with cashews!
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Comments 49

  1. Thanks so much! Let us know how you like it. We made another batch last night and added peppermint oil…amazing! e & c

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  3. what if you use baker brand 100% cacao unsweetened baking chocolate 100% natural but its solid chocolate instead of powder?

  4. Thanks Lizzy. With the elimination of refined carbs and sugars, we don’t count calories anymore! We just make sure we eat lots of fresh, healthy + natural foods with the occasional healthy treat of course! e & c

  5. Hi Veronica. We haven’t tried it but give it a try and let us know how it goes! Just follow the same steps, minus the sifting of course! e & c

  6. WOW! I use the same coconut oil as you! Totally agree with your website…LOVE health and fitness!

  7. That’s because it’s the BEST! πŸ™‚ We are so glad that you found us on here! Plenty more recipes + tips coming your way! e & c

  8. Hi, just found out about you today, and, as I had all the ingredients, had to make the chocolate! I sprinkled quite a bit of shredded coconut over it before chilling, it’s delicious! Thanks!

  9. Another great benefit – amazing for pregnancy skin – I used coconut oil every day and dint have a single stretch mark!

  10. Hey girls. I actually made this last week but found texture to be quite grainy. Any suggestions??
    Taste was wonderful though and hubby who’s a bit of a chocoholic enjoyed it too!

  11. Hey Amanda! Did you use natvia? We find that the natvia can go a little grainy! Honey is definitely our fave sweetener to use for this recipe! The only other thing we could perhaps suggest is definitely using a whisk when melting the ingredients + trying to do it on a lower heat…. hmmm! let us know how you go! e & c

  12. I used my raw natural honey but with it being soo warm here in queensland my coconut oil is in a perpetual liquid state!! My honey is quite crystalline at the mo so might blast that first and then combine with oil. Watch this space πŸ™‚

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  16. Just what I was looking for. I thought I could make some for Christmas using different Christmas shapes.

  17. I’m from the US and Idk how many 100g is of oil? I googled it and I’m getting different measurements for oil.

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  20. Hey Erin! Lovely to hear from you πŸ™‚ πŸ™‚ We probably eat around 3-4 serves of sweet treats a week each πŸ™‚ πŸ™‚ This could be a piece of choccy or a piece of slice, or often a mug cake! That’s our fave πŸ™‚

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  22. Yum! I made chocolate similar to this last year when I was sugar free for a period (just with stevia as the sweetener). My family – who weren’t sugar free – mostly didn’t love it, but I did. I didn’t put vanilla in though, I will have to try that! πŸ™‚

  23. You’ll definitely have to try it out with the vanilla! We think your family might like it even more then as stevia has such a distinct taste that you need to get used to! Also, rice malt syrup is a great sweetener too for this recipe! πŸ™‚

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  31. Hi girls, I’ve made this a few times and LOVE IT! But.. Sometimes the sweetener separates from the chocolate, like syrup just sits at the bottom? I’ve used honey and rice malt syrup and they both seem to randomly do it :/ It’s so disappointing when it happens as I look forward to it so much! Any pro tips? πŸ™‚

  32. Post

    Hi Roch! We have the best tip for you! πŸ™‚ Ok! This might sound weird… but trust on this one! Instead of melting any of the ingredients chuck them all in to your blender of food processor or thermomix (anything that grinds and blends!). Blend it for around 5 minutes and the friction will heat the ingredients and combine them to a perfectly chocolate syrup! Give it a go! We use our vitamix so it’s a very good blender, hopefully it works for you too! e + c

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