Coconut Chocolate Recipe - Kosher

🥥

Servings

12 servings

Yield

About 24 bite-sized coconut chocolate clusters (or one 8x8-inch pan, cut into squares)

Prep Time

15 minutes

Cook Time

5 minutes (melting only)

Chill Time

30–60 minutes

Difficulty

Easy

Cooking Vessel

Double boiler or heatproof bowl over saucepan
Baking sheet or 8x8-inch pan
Parchment paper
Rubber spatula

Ingredients

2 cups semi-sweet kosher chocolate chips (check for reliable kosher certification)
1 tablespoon coconut oil (optional, for smoother texture)
1 ½ cups unsweetened shredded coconut (kosher certified)
2 tablespoons honey or maple syrup (optional, for sweeter clusters)
¼ teaspoon pure vanilla extract (optional)
Pinch of kosher salt

Instructions

1. Prepare the Pan

Line a baking sheet or 8x8-inch pan with parchment paper.

2. Melt the Chocolate

In a double boiler over low heat, melt the chocolate chips and coconut oil, stirring continuously until smooth.
(Alternatively, microwave in 20-second intervals, stirring between each.)

3. Add Flavor

Stir in vanilla extract and a pinch of kosher salt.

4. Combine with Coconut

Fold in shredded coconut and honey/maple syrup if using. Mix until fully coated.

5. Shape

For clusters: Drop spoonfuls onto the lined baking sheet.
For bars: Spread mixture evenly into prepared pan.

6. Chill

Refrigerate 30–60 minutes until fully set.

7. Serve

Remove from refrigerator and enjoy. Store chilled for best texture.

Nutritional Information (Approximate per serving)

Calories: 190
Fat: 14g
Saturated Fat: 10g
Carbohydrates: 16g
Fiber: 3g
Sugar: 12g
Protein: 2g

(Nutritional values will vary depending on chocolate and sweetener used.)

Dietary Adaptations

Dairy-Free / Pareve: Use dairy-free chocolate chips.
Vegan: Use maple syrup instead of honey.
Sugar-Free: Use sugar-free chocolate and omit added sweetener.
Keto-Friendly: Use 85–100% dark chocolate and unsweetened coconut.
Passover-Friendly: Ensure all ingredients are certified kosher for Passover.

Tips & Troubleshooting

Chocolate Seized? Avoid moisture contact. Add ½ teaspoon coconut oil and gently reheat.
Too Soft at Room Temp? Increase chocolate slightly or chill longer.
Too Dry? Add 1–2 teaspoons melted coconut oil.
Want Extra Texture? Add chopped toasted almonds or drizzle with melted white chocolate.

Serving Suggestions

Serve alongside fresh berries.
Add to dessert platters.
Crumble over dairy-free vanilla ice cream.
Package in parchment bags for gifting.

Notes

Toasting the coconut beforehand (5–7 minutes at 325°F) adds a rich, nutty flavor.
Store in an airtight container in the refrigerator up to 2 weeks.
For a layered version, press a thin chocolate base first, chill, then add coconut mixture and top with more melted chocolate.

Yeliy