I just found this recipe by Leena Oijala and had to share – these are delicious and so simple to make. Healthy fat, low carb, raw, vegan, keto friendly and I believe if you’re on the Whole 30 they’re good to go too! Any of you dear readers that are on the Whole 30 – let me know!


  • ¼ cup cacao powder
  • ½ cup coconut oil (close to liquid form/room temp.)
  • ¼ cup almond butter
  • 2 Tbsp. maple syrup or raw honey
  • ¼ -½ tsp Himalayan salt
  • Extra flavoring of choice (about 2 tsps — be careful if using cayenne, adjust down to about 1/2 tsp!)

Yields 4-6 Servings


  1. Combine all ingredients in a powerful blender or food processor and mix until fully blended into a thick chocolate syrup.
  2. Pour the syrup into small candy molds or tiny paper baking cups set on a tray or baking dish. If you like, sprinkle chopped nuts over them.
  3. Freeze for at least 20-30 minutes, or until completely solidified.
  4. Remove from the molds or baking cups and store in an airtight container. These mini chocolates will keep for at least month if stored in the freezer.

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