This recipe is a game-changer: it’s delicious, easy to make, and uses just three pantry staples that last for years. Whether you’re prepping for emergencies or just craving a gourmet treat, these chocolates will steal your heart (and taste buds). I’ve always said chocolate is a non-negotiable in my preparedness plan. So when Colin and Kate from Pittsburgh shared their incredible recipe for “Hard Chocolates” made with shelf-stable ingredients, I was all in! Let’s dive into this prepper-friendly chocolate magic!
Why This Recipe Is Perfect for Preppers
Chocolate is notoriously tricky to store long-term due to its fat content and texture, but this recipe solves that problem. Using cocoa powder, coconut oil, and maple syrup—all with near-infinite shelf life when stored properly—you can whip up a batch of chocolates in just 5 minutes. Plus, it’s versatile, customizable, and so good that Colin and Kate ditched store-bought chocolate entirely! These chocolates are heat-sensitive, so store them in the fridge, but they’re so quick to make, you can have a fresh batch anytime.
I first heard about this recipe through an email from Colin, who, like me, knows chocolate is a prepper’s must-have. His tips, like chilling the mold and stirring for a smooth texture, make this recipe foolproof. Even “failed” batches taste like the fudgy brownies in ice cream—trust me, you won’t be disappointed!
Colin’s Hard Chocolates Recipe
Prep Time: 5 minutes
Chill Time: 15–20 minutes
Yield: About 12–15 small chocolates (depending on mold size)
Ingredients
- ½ cup coconut oil, melted
- ½ cup cocoa powder
- 3 tablespoons maple syrup
- Optional: pinch of sea salt or toppings like freeze-dried strawberries or nuts
Equipment
- Silicone candy mold (heart and tiny fun-shaped or round ones perfect for filling. I use both of these!)
- Microwave-safe bowl or small saucepan (I use glass measuring cups. They work perfectly.)
- Measuring cups and spoons
- Refrigerator or freezer
Instructions
- Chill the Mold: Place your silicone candy mold in the freezer for 10–15 minutes. This helps the chocolates set with a glossy shell, keeping any unincorporated syrup contained.
- Melt and Mix: In a microwave-safe bowl, combine the melted coconut oil and maple syrup. Microwave for 30 seconds to 1 minute until hot to the touch (but not boiling). Alternatively, heat gently over low heat on the stove or over a can of SafeHeat or a candle if the power is out. Add the cocoa powder and stir for at least 1 minute until the mixture is silky smooth, like a chocolate fountain.
- Add Toppings (Optional): Sprinkle a pinch of sea salt or your favorite toppings (like freeze-dried strawberries or nuts) into the chilled mold for a gourmet touch.
- Pour and Cool: Continue stirring the mixture as it cools slightly to ensure a smooth texture. Pour into the chilled mold and place in the refrigerator or freezer for 15–20 minutes to set. Do not let it freeze solid.
- Enjoy: Pop the chocolates out of the mold and savor the rich, mildly coconutty flavor that melts in your mouth after a satisfying crunch.
Pro Tip: If the texture gets grainy, you may have overheated the mixture. Let it cool slightly before adding the cocoa powder to avoid separation. Even grainy batches taste amazing, like brownie bits!
Watch the Recipe in Action
Want to see how easy this is? Check out my full video tutorial on YouTube, where I walk you through every step and share Colin’s expert tips for perfect chocolates.
Why You’ll Love These Chocolates
These chocolates are more than just a treat—they’re a preparedness powerhouse. The ingredients are shelf-stable, the recipe is quick, and you can make it with minimal equipment (Colin even suggests a candle could work in a pinch!). The mild coconut flavor pairs beautifully with the rich cocoa, and the maple syrup adds just the right sweetness. Customize with toppings like freeze-dried fruit to make them look like they came from a chocolate shop. Plus, they’re healthier than most commercial chocolates, fitting perfectly into my “approved” list.
Tips from Colin and Kate
- Small Batches: Colin often halves the recipe for smaller molds, which is great for portion control.
- Smooth Texture: Stir thoroughly and avoid boiling the coconut oil to prevent graininess.
- Storage: Keep chocolates refrigerated due to their heat sensitivity, but they’re so quick to make, you can whip up a fresh batch anytime.
- Customization: Try molding into bars or adding unique toppings like orange slices for variety.
Kylene’s Milk Chocolate Version
Everyone who has tasted this recipe absolutely loves it! I did make one small tweak for those of you who are milk chocolate fans. Just a little bit of shelf-stable powdered milk, a bit more maple syrup, and you have milk chocolate.
Milk Chocolate Version
Recipe by Colin & Kate from Pittsburgh, PA — Modified by The Provident Prepper (Kylene’s version)
Ingredients
- 1/2 cup cocoa powder (can reduce to 1/3 cup)
- 1/2 cup coconut oil
- 1/3 cup pure maple syrup (increased for sweetness)
- 2-3 tablespoons powdered milk
- Pinch of salt (optional)
Instructions – Follow the same directions as in the recipe above.
Milk Chocolate Tips:
- Whole milk powder works best for richness
- Dissolve powdered milk completely to avoid grittiness
- Adjust maple syrup to taste – milk chocolate is sweeter
- Creates a creamier texture than the dark chocolate version
- Can be used as a chocolate syrup over ice cream, cut fruit, or mixed in a glass of milk for chocolate deliciousness.
Thanks to Colin & Kate for sharing this AMAZING recipe!
Austin and Kate are great examples of why community works. They spent a lot of time developing this incredible recipe and then generously shared it with all of us. Let’s all be great examples of neighbor helping neighbor. Now make sure that you are fully stocked up on cocoa powder, coconut oil, maple syrup, salt, and perhaps chocolate milk and you will never have to be the one to tell your wife that she can’t have chocolate a year into grid down.
Thanks for being part of the solution!
Jonathan and Kylene Jones