Data consists on the characterization of pracaxi oil lipid composition and physisochemical properties, followed by the production of pracaxi oil and cocoa butter blends. The blends were characterized for their saturated fat content, microstructure and thermal properties. Data also include an extensive stability study to monitor crystalline changes in cocoa butter incorporated with pracaxi oil, to verify the effect of the oil on lipid crystal stability, as monitored by polarized light microscopy.