Chocolate Avocado Oil


Oil infusions are great way to both simplify and diversify flavors in your everyday meals. Savory infusions can be used in salad dressings, marinades, or as a dip for bread (add a little sea salt and ground pepper and you’re good to go!). Sweeter infusions can be mixed into Greek yogurt, used in baked goods, or even mixed into homemade scrubs or body creams.

Chocolate Avocado Oil

Avocado oil is a wonderful medium for oil infusions because of its mild, buttery flavor. Heating helps to infuse the oil faster (and kills off bacteria that could potentially spoil the oil) and the high smoke point of avocado oil allows for heating without degrading the oil. Refrigeration extends their shelf life and is a must to keep the infusions from spoiling. Avocado oil won’t harden at cooler temperatures (like olive oil or coconut oil) so it makes these delicious infusions both healthy and convenient, as well!

Makes: 2 cups



  1. Combine avocado oil and cocoa nibs in a medium saucepan. Heat over low heat until the oil reaches 180°F. 

  2. Remove from heat and pour into a glass jar, transferring the nibs, as well. Leave uncovered 2-3 days to cool and infuse further (sealing it sooner will create condensation which can cause it to go rancid sooner). Seal and store in the refrigerator for up to a month.

Recipe Notes

*Note: Both raw or roasted work in this recipe, choose based on personal preference. Be sure to use cacao nibs and NOT bar chocolate.