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Spiced Chocolates

coconut sugar & spice

These hot little chocolates sweetened with all-natural coconut palm sugar are power packed with spicy nutrition!


4 oz Navitas Naturals Cacao Liquor/Paste
¼ Cup Navitas Naturals Coconut Palm Sugar
1 Tbsp Coconut Oil
1 Tbsp Agave Nectar
1 Tbsp Cinnamon Powder
½ tsp Cayenne Powder
pinch Sea Salt


With a sharp knife, thinly slice the cacao paste into shavings (4 ounces of solid cacao paste will yield about 1 cup shavings). Place inside a small pot or metal bowl, and add the coconut oil. 

Fill a separate, large pot with water, and bring to a gentle boil. Carefully float the bowl with the chocolate on top in a double boiler-fashion, taking care not to allow any liquid to get in contact with the chocolate. Heat for several minutes until the chocolate shavings are melted into a smooth liquid, stirring occasionally.

Once melted, turn off the heat, remove the bowl from the water, and stir the chocolate well. Add the remaining ingredients, and mix to incorporate thoroughly. Working quickly so that the chocolate does not harden, transfer the molten chocolate to candy molds, or simply pour onto a dinner plate to make chocolate bark. Place the chocolate in the freezer for 20 minutes, or until fully hardened. Once set, pop out of the molds and serve. Keep in the refrigerator or a cool place when not in use.

Chef's Notes

These special chocolates retain bit of sugary texture from the coconut sugar, which melts in your mouth as you eat them. The cayenne gives them a slightly spicy kick, but for heat-sensitive pallets, cut the cayenne in half. 

Yield: 30 pieces

Submitted By

Julie Morris