Clean Eating Freezer Chocolate Recipe

Reading Time: 7 min

Here’s a 5-ingredient, 5-minute clean eating dessert recipe! Freezer chocolate is like a healthier, more budget-friendly chocolate bar that you feel great about eating.

Rich, creamy, clean-eating chocolate made with real food and one bowl. Easy to make and a budget-friendly option for good, clean chocolate.

freezer chocolate pin

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Let’s talk about chocolate.

It’s one of my favorite things ever (hmmm… can I possibly start this with a more basic announcement?), and if you’re reading this post, I bet it’s one of yours too.

While trying to save money and eat healthy, people split themselves into two strong opinions about dessert:

  1. “I’m already eating healthy, so making clean, healthier desserts is important to me.”
  2. “I’m already eating healthy – don’t you mess with my dessert and try to make that healthy too!”

Which camp are you?

Personally, I’m a healthy dessert person (this is proof). Sure, I have a few treats I don’t want to be adulterated by natural sweeteners – but that has more to do with nostalgia.

Like, don’t mess with my Snickers or Tootsie Rolls.

For the most part, I enjoy making healthier desserts. The reality is that if a dessert is healthier, I will eat more of it.

Here are a few more of our healthified (that’s a word, right?) desserts!

freezer chocolate in mini-muffin tins

Clean Eating Chocolate

I started making this clean eating freezer chocolate for a few reasons:

  1. We were on a really intense healing diet that didn’t allow any kind of granulated sweetener.
  2. I was dairy-free on top of that.
  3. I wanted good chocolate without paying a lot of money for a tiny bar.

Clean eating freezer chocolate fit the bill perfectly.

Literally.

Why Make Freezer Chocolate?

Maybe you have food allergies that make desserts expensive or just difficult to find.

Or maybe you’re just looking for a sweet that you can feel good about.

Make this freezer chocolate. It takes like 5 minutes.

How Do You Freeze Homemade Chocolate?

The great thing about this recipe is how unfussy it is. Just stir the ingredients together, pour them into a mini muffin tin or on a baking sheet, and pop it into the freezer.

Done.

Because we use ingredients that are super easy to stir together, and we don’t try tempering the chocolate to keep it solid at room temperature, this chocolate needs to stay in the freezer or at least the fridge.

In the freezer, it will stay solid and hard, but not so hard that you have to let it thaw before eating.

It’s perfect.

Refrigerated, our chocolate will hold its shape but stay more creamy in texture.

freezer chocolate

How Long is Chocolate Good in the Freezer?

Traditional chocolate will last for up to 2 years in the freezer. Just store it in an airtight container and defrost it gently.

However, this freezer chocolate is slightly different than traditional chocolate. We use ingredients that are super easy to stir together, and we don’t try tempering it to keep it solid at room temperature.

Also, it never lasts longer than 2 weeks at my house.

Even when I hide it.

So I have no idea how long it’s supposed to last, and I have a feeling you won’t find out either.

Ingredients for Freezer Chocolate

In order to make freezer chocolate, you need a few ingredients (most of which you might already have!).

I’m going to share the recipe amounts (obviously) but SERIOUSLY, the measurements only matter according to your taste. Because we’re not cooking anything, you literally just lick the spoon and decide whether you need a touch more maple syrup or you would like more cocoa powder.

Don’t overthink it.

Just lick the spoon.

1. Coconut Oil

Thankfully, good coconut oil is a little easier to find than it was 10 or 15 years ago. If you only occasionally use it or you are new to real food and buying weird ingredients, try just a small jar, because it is expensive. Many grocery stores that have Health Food sections carry it.

Coconut oil is especially handy if you have dairy sensitivities or want to try going vegan. Because we eat a lot of plant-based food and I like making vegan desserts, we found it was more cost-effective to buy it in bulk from either Costco or Wildly Organic.

If you are allergic to coconut, substitute the coconut oil with good butter or palm shortening (for dairy-free)

2. Cacao Powder or Cocoa Powder

Okay, friend. The key to making great freezer chocolate is making sure your chocolate tastes good.

This recipe only uses a few ingredients, and it’s very rich, so one small piece goes a long way. If you can find it and fit in your grocery budget, good cocoa powder will make this chocolate exponentially better.

I get cacao powder in a big bag from Costco, and then I am very picky about what I use it for because that stuff is more expensive than my generic cocoa powder. I basically just use it for this and shakes. That’s how I make it fit into my budget.

But, if you only have generic cocoa powder, NO SHAME. Your freezer chocolate will be delicious anyway.

Make this work for YOU.

Use what you have and enjoy.

It’ll taste great no matter what.

freezer chocolate mini muffin

3. Peanut Butter or Other Nut Butter

I’m one of those annoying people who think chocolate and peanut butter is dessert’s highest calling.

So in my opinion, there is no reason to improve this recipe. 

If, however, you prefer your chocolate unadulterated, use cashew or almond butter instead of peanut butter. It’ll taste fantastic.

4. Maple Syrup, Honey, or Monkfruit

My goal for this chocolate was to make a chocolate bar that was sweetened in a way I felt good about. I prefer natural sweeteners, like maple syrup and honey, so that’s what we use in this recipe.

Maple syrup is my favorite sweetener for this particular this recipe.

Raw honey would be delicious.

If you are low-carb, try stevia or monkfruit!

5. Vanilla Extract

Nothing exciting here. I get the best price for vanilla extract from Aldi. You can also try making your own!

6. Pinch of Salt (Optional)

This ingredient is totally optional.

If you have Kosher salt, sprinkle a little across the top of the chocolate before you freeze them!

The only thing better than chocolate is salted chocolate.

freezer chocolate pin

How to Make Freezer Chocolate

Scoop the coconut oil into the medium-size glass bowl or a small saucepan. I’m going to be honest here and admit that I eyeball the measurements for this recipe every single time. And it turns out delicious every time. So measure your coconut oil into a bowl or just scoop a wooden spoonful into the bowl that mostly looks like 1/2 cup and call it good. 

Melt the coconut oil in the microwave or on the stovetop. Try not to skip this step. If you do, you can still make decent chocolate. But I’ve tried it both ways (let’s pretend I was diligently experimenting and that I didn’t just forget to melt the coconut oil. Mulitple times.)

Use a whisk to blend the rest of the ingredients into the coconut oil. It should only take a few seconds.

Taste the creamy dreamy chocolate and adjust it to your tastes: does it need more maple syrup? More cacao powder? Maybe a pinch of salt?

Line a muffin tin with mini muffin papers, or simply spread a sheet of parchment paper or aluminum foil on a baking sheet. 

Scoop the chocolate into the muffin tins, filling them to the top. If you’re using a baking sheet, spread the chocolate thinly across the sheet so it will be easy to break or cut it into pieces. 

Place this directly into the freezer. No need to cover, but absolutely make sure it’s sitting on a level surface that won’t, like, fall when you open the door to the freezer (ask me how I know). 

Freeze for 4 hours or overnight. You can keep it uncovered and just grab a mini muffin or break off a piece, I don’t know, every time you open the freezer or walk by the fridge. Or remove them from the tin/baking sheet and store in a plastic container. They store well for… well, I’m not sure. These chocolates don’t last more than 2 weeks here. I bet you won’t find out either. 

If you try this recipe, let us know! Leave a comment, rate it, and tag a photo #cheapskatecook and @cheapskatecook on Instagram.

freezer chocolate

Easy Healthy Freezer Chocolate

Yield: 24
Prep Time: 5 minutes
Cook Time: 4 hours
Total Time: 4 hours 5 minutes

Here's a 5-ingredient, 5-minute clean eating dessert recipe! Freezer chocolate is like a healthier, more budget-friendly chocolate bar that you feel great about eating.

Ingredients

  • 1/2 cup coconut oil
  • 2/3 cup peanut butter or other nut butter
  • 1/4 cup maple syrup or raw honey
  • 1/4 cup plus 2 T cacao powder (or cocoa powder)
  • 1/2 tsp vanilla extract

Instructions

  1. Scoop the coconut oil into the medium-size glass bowl or a small saucepan. I'm going to be honest here and admit that I eyeball the measurements for this recipe every single time. And it turns out delicious every time. So measure your coconut oil into a bowl or just scoop a wooden spoonful into the bowl that mostly looks like 1/2 cup and call it good. 
  2. Melt the coconut oil in the microwave or on the stovetop. Try not to skip this step. If you do, you can still make decent chocolate. But I've tried it both ways (let's pretend I was diligently experimenting and that I didn't just forget to melt the coconut oil. Mulitple times.)
  3. Use a whisk to blend the rest of the ingredients into the coconut oil. It should only take a few seconds. Okay, friend. The key to making great freezer chocolate is making sure your chocolate tastes good. I like cacao that I get in a big bag from Costco and then I am very picky about what I use it for because that stuff is more expensive than my generic cocoa powder. I basically just use it for this and chocolate shakes. But, if you only have generic cocoa powder NO SHAME, this will be delicious anyway. I want you to know that you can make it even better with good chocolate, but you can also stick to your grocery budget and enjoy your clean freezer chocolate. Make this work for YOU.
  4. Taste the creamy, dreamy chocolate and adjust it to your tastes: does it need more maple syrup? More cacao powder? Maybe a pinch of salt? The chocolate will taste sweeter once it's frozen, so don't over sweeten it.
  5. Line a mini muffin tin with mini muffin papers, or simply spread a sheet of parchment paper or aluminum foil on a baking sheet. 
  6. Scoop the chocolate into the muffin tins, filling them to the top. If you're using a baking sheet, spread the chocolate thinly across the sheet so it will be easy to break or cut it into pieces. 
  7. Place this directly into the freezer. No need to cover, but absolutely make sure it's sitting on a level surface that won't, like, fall when you open the door to the freezer (ask me how I know). 
  8. Freeze for 4 hours or overnight. You can keep it uncovered and just grab a mini muffin or break off a piece of chocolate, oh, I don't know, every time you open the freezer or walk by the fridge. Or remove them from the tin/baking sheet and store in a plastic container. They freeze well for... well, I'm not sure. These chocolates don't last more than 2 weeks with my family. I bet you won't find out how long they freeze well either. 

Notes

NOT Chocolate Peanut Butter

I'm one of those annoying people who think chocolate and peanut butter is dessert's highest calling, so there is no reason to improve this recipe. 

If however, you prefer your chocolate unadulterated, use cashew or almond butter instead of peanut butter. It works great!

Nut-Free Freezer Chocolate

I have not tried this myself, but if my nut-free friend was coming over for tea, and I wanted to make some clean freezer chocolate, I wouldn't hesitate to try coconut butter instead of nut butter. 

If I had time to test it first, I would try sunflower seed butter too. I don't love sun butter, so I can't say I would personally love it, but it's worth a shot!

Coconut-Free Freezer Chocolate

Hey, look! You have more options! Substitute the coconut oil with good butter. 

Peppermint Dark Chocolate

Okay, this version deserves a separate post, but I'll throw it in here too. Use the nut-free version of this (I've even used all coconut oil before) and add a tiny splash of peppermint extract to make peppermint dark chocolate. 

Recommended Products

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Nutrition Information:
Yield: 24 Serving Size: 1 mini muffin
Amount Per Serving: Calories: 106Total Fat: 9gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 1mgSodium: 42mgCarbohydrates: 5gFiber: 1gSugar: 3gProtein: 2g

Please note: The actual calories and nutrition of this dish will change depending on what ingredients you use. Nutrition information is not always accurate.

Whether you’re looking for a clean-eating chocolate bar that doesn’t cost a lot of money, or you’re trying to find delicious desserts for your food allergies, this freezer chocolate recipe will solve your problem.

After all, what problem can’t be solved with chocolate?

You Might Also Like:

More real food dessert recipes we love!

What You Can Do Now:

So which camp are you? Healthy Desserts or Don’t Mess with My Desserts?

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