{ This recipe is gluten free, refined sugar free, vegan }

This recipe is incredibly flexible (so easy) and so there’s no right or wrong way about it. It really depends on how chocolatey you want it and how sweet.

1 cup extra virgin coconut oil

1/2 cup cocoa powder

4 tbs honey (more or less to taste)

1 tsp vanilla extract


  • Whisk the ingredients very well until blended
  • Prepare some moulds (silicone is recommended) if not, use mini cupcake pans with liners
  • Place fillings such as dates, dried fruit, trail mix, shredded coconut, nuts, peanut butter, koko samoa (cacao nibs) or orange peel into the different moulds
  • Give the mixture a good whisk before pouring
  • Place the trays/moulds into the freezer and freeze for 5-10 minutes
  • Serve immediately after removing from the freezer

Caroline’s Notes: My favourite combinations are orange peel (tastes like chocolate orange) and coconut (tastes like the Bounty bar). These are delicious straight out of the freezer because they have that crunch and you can eat a few without the guilt.

Where to get your ingredients from in Samoa:

  • Extra Virgin Coconut Oil – Women in Business
  • Local Honey – Most local supermarkets and Women in Business


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