Mexican Haute Chocolates

Hello my name is Jo and I’m a Chocoholic. I’m not ashamed to say that I walk down the chocolate aisle pacing and drooling on a very regular basis.

As Valentine’s Day quickly approaches we wanted to formulate a healthy option for those of us living the Conscious Cleanse 80:20 Lifestyle. We love making these sweet treats this time of year as a healthy alternative to all the processed candies and chocolates floating around.

Our chocolates combine organic coconut oil, cacao (a heart healthy superfood high in antioxidants), maple syrup, and some warming spices to light a fire in your belly and heart! Use a high quality Rainforest Alliance Certified cacao in this recipe. This ensures a tasty product all the while making sure the farms and farmers who grow it are well taken care of too! Good for the planet and our hearts.

Now, go light a candle, place a few chocolates on a pretty plate and invite your favorite partner in vibrant health to share a couple of these delicious and good for you treats!

Happy Valentine’s Day!


Mexican Haute Chocolate Candy

Yield: 20 small candies


  • ½ cup cacao powder
  • ¾ cup organic virgin coconut oil
  • ⅓ cup organic maple syrup
  • 1 tsp. vanilla extract
  • ⅛ to ¼ tsp. cayenne pepper
  • ½ tsp. cinnamon
  • Generous pinch of Himalayan sea salt


Using a double boiler melt coconut oil over medium heat until liquid and smooth. Remove from heat and add remaining ingredients. Whisk until very smooth. Pour chocolate mixture into silicone candy molds or ice cube trays (if using ice cube trays, fill molds just half way). Place in freezer until solid (about 10-15 minutes). Dust with cacao powder and a sprinkle of Himalayan sea salt. Store in freezer.

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Showing 6 comments
  • Ellen Lenson

    I don’t eat much white sugar but love chocolate so de used to give these a try they were so quick and easy to make, with loads of room for variation (I topped some with lavender pink salt!) they were amazingly delicious. I brought them to my Valentine’s Day yoga class. My students were blown away by how yummy and “fancy” they were. I was almost embarrassed at how easy they were to make!

    Thanks Jo and Jules!

    • Jo and Jules

      Hi Ellen, What a fantastic idea of the lavender pink salt! We’ll have to try that. We are so glad you and your students loved them.

  • jenny rothkopf

    While I cannot help but applaud you two amazing women, I made these chocolates, and while they served their purpose (to keep me from eating the other chocolates that arrived for the holidays,) I would NEVER serve these to guests. They really only work for me:( (This is the exact same issue with the raw brownies.)
    My husband and daughter do not like the taste of coconut and these definitely have a distinct coconut flavor, and, not surprisingly, are oily. They are basically coconut oil confections flavored with cacao, cinnamon, and cayenne.

    On the other hand, the pies are more successful for non-cleansers, particularly the key lime tart. I’m making the chocolate pecan pie tomorrow. Just wanted to give feedback so people would know what’s up.

    • jenny rothkopf

      So…after the chocolates sit overnight in the freezer, I like them more. I also add some raw cashews to them, and some stevia, so I can use less maple syrup. They allowed me to get through the holidays without eating boxes of chocolates that were given as gifts!!

      • Jo and Jules

        Hi Jenny, That’s a great addition. We’re glad they made a great substitute for you. They are a fan favorite in our household. XO, Jo & Jules

  • jenny rothkopf

    I meant, “the pies are more successful for 80:20 or for the transition to cleansing.”

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