While there aren’t many chocolates that I don’t like, Taza is one of my favorites. Especially the spicy ones! And while you can buy them on Amazon or on their website, of course I’m gonna try making my own from scratch! If you’re a fellow chocolate lover, read on and then go make your own!
Copycat Taza Chocolate
Bakers chocolate. One 4-ounce bar of plain, unsweetened bakers chocolate is perfect for this recipe. It helps give the end product a nice consistency and allows you to add in your own sweeteners and extra stuff.
If you don’t want to use baker chocolate, or just don’t have any on hand and need chocolate now, you can substitute cocoa powder. You would need roughly 1/4 cup to make 4 ounces of chocolate. Just add it to the pot you use to make your copycat Taza chocolate and continue on with the recipe. The texture of the bar will be a little different, but it’s still yummy!
Coconut oil. I pretty much use coconut oil for all my chocolate recipes. You technically could use butter or another oil like olive oil, but the recipe won’t set up the same and the end result will be a very soft chocolate. Not at all like a Taza bar. If you want to have something other than coconut oil, I’d suggest half and half. Like, half coconut oil and half butter.
Coconut sugar. I know, I know, I usually use honey in my chocolates to help make them as healthy as possible. But there are exceptions to everything, and for this copycat Taza chocolate, coconut sugar really does work better! It helps give that kinda grainy texture that store-bought Taza chocolate has. If you don’t really care about that textural issue, you can go ahead and use honey or even something like maple syrup.
If you need a more low-carb option, you could probably sub something like monkfruit sweetener or stevia, but I have not tried those, so I can’t say how much you’d need.
Flavoring options.
Of course, you can always leave your copycat Taza chocolate plain, but I prefer to spice it up! My favorite flavorings are coffee, cayenne, or cinnamon. Or all three at once!
Coffee. You can use any old instant coffee if you want, but I just take my regular organic, mycotoxin-free coffee and grind it extra in my blender. Works perfectly!
Please note – do not try and use liquid coffee!!! It will throw off the alchemy of the recipe and make your chocolate seize up. Very sad.
Cayenne. I seriously love cayenne pepper on just about every savory food, and I am happy to announce that it tastes great with chocolate too!
Cinnamon. I’m not such a fan of this one all by itself, but in combo with the coffee and/or cayenne it’s delicious! Of course, you can just do cinnamon if you like that!
More easy chocolate treats.
If you need a few more easy and healthy chocolate treats, here are some of my favorites….
- gluten-free no-bake matzo crack
- easy chocolate caramel sauce
- no-bake German chocolate bars
- easy homemade chocolate ice cream
- easy chocolate peanut butter cups
- homemade chocolate marshmallows
In the recipe card I’ve linked to some of the products from my affiliate partners that I like to use. Purchasing through these links won’t cost you anything extra. Thanks!
Copycat Taza Chocolate
Free from grain, gluten, eggs, and dairy.
Ingredients
- 1 – 4 ounce bar bakers chocolate (plain, unsweetened)*
- 1/4 cup coconut oil
- 1/4 cup coconut sugar
- dash sea salt
Flavoring options
- 1 tablespoon ground organic coffee
- 1/4 teaspoon organic cayenne powder
- 1/4-1/2 teaspoon ground cinnamon
Instructions
Line a 8×8 inch freezer-safe pan with parchment paper and set aside.
Place all ingredients (flavoring included) in a small saucepan over medium-low heat.
Stir frequently until the coconut oil and coconut sugar are melted.
Turn off the heat and let the chocolate melt into the hot oil.
When melted, whisk till smooth, then pour into prepared dish.
Place in the freezer until set (about 1/2 hour).
Cut into pieces and store in the refrigerator.
Notes
If you must, you can substitute 1/4 cup cocoa powder for the bakers chocolate bar. Please note the texture will be a little different.
