With some recent news touting the health benefits of chocolate, it is important to remember that not all chocolate is created equal. Most store-bought chocolate brands contain sugar or high fructose corn syrup and use soy lecithin as an emulsifier (here’s why we avoid soy).
There are some good brands out there, but they are pricey and use many of the same ingredients as homemade versions (usually with sugar instead of honey though)!
In search of a GAPS friendly (and paleo, primal, etc.) healthy chocolate, I realized I’d have to make my own. This homemade version is smooth and delicious, and you can completely avoid the artificial ingredients. Organic homemade chocolate is also a good source of magnesium, and can be really healthy in moderation.
In the picture above, I used these silicone heart molds to make bite-size chocolates (great gift idea!) and a mini loaf pan for the bar sizes. You can even find a mold specifically in a chocolate bar shape if you want to be really authentic!
I’m putting little jars of the homemade heart chocolates in my gift baskets for friends this Christmas, and also using them as healthy stocking stuffers on St. Nicholas Day at our house. Here is the basic recipe, but you can add mint or orange extract to taste, a teaspoon of brewed espresso, or some chopped almonds for a specialty taste.
Healthy Homemade Chocolate Recipe
A simple and delicious homemade chocolate that is GAPS, paleo, and primal approved (and definitely kid approved!).
- In a double boiler or a glass bowl on top of a small pan with an inch of water in the bottom, melt cocoa butter over medium heat. Make sure that the water isn't touching the bowl.
- When the cocoa butter is completely melted, remove from heat and add cocoa powder, vanilla, and other flavor extracts.
- Allow it to cool slightly. When it has cooled enough to thicken to the same thickness of the honey you are using, stir in the honey. If using a solid raw honey, melt with the cocoa butter.
- Make sure all ingredients are well incorporated and smooth. At this point, make sure that no water or liquid gets in to the chocolate as it can cause the texture to get mealy! Be careful even with wet hands or a drop of water in the mold!
- Pour the chocolate into molds or onto a baking sheet lined with parchment paper or a glass pan to harden.
- Let harden for several hours at room temperature until hardened and remove from molds. You can also stick in the refrigerator to harden more quickly. These chocolates will store for over a week at room temperature or can be kept refrigerated for longer.
Feel free to play with the mix-ins for this recipe to create YOUR favorite flavor of chocolate!
You can also use coconut oil in place of the cocoa butter which will produce a very healthy chocolate, but it will not be as thick or creamy (but still very good!). If you use coconut oil, I recommend hardening in the fridge and storing in the fridge. This is one easy way to add coconut oil and magnesium to your daily diet!
Also, I've done the melting in a small pan on very low heat and not had a problem, but this isn't as reliable as the double boiler method.
Serving Size 2-3 chocolates
Amount Per Serving
% Daily Value
Total Fat 20.2 g
Saturated Fat 12.1 g
Sodium 3 mg
Total Carbohydrates 23.4 g
Dietary Fiber 3.2 g
Sugars 17.7 g
Protein 2 g
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Have you ever made chocolate at home? Would you try? How would you flavor it? Share below!