Healthy Homemade Chocolate

Homemade Chocolate Recipe- Healthy, easy and delicious

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.

Homemade Chocolate Recipe- Healthy, easy and delicious

52 votes


Healthy Homemade Chocolate




Yield 6 +

A simple and delicious homemade chocolate that is GAPS, paleo and primal approved (and definitely kid approved!)


  • 1 cup of Cocoa Butter
  • 1 cup of Organic Dutch Process Cocoa Powder
  • 1/2 cup Raw Honey or to taste- using half this amount or less will make a bittersweet chocolate
  • 1 teaspoon of Real Vanilla Extract or other flavors to taste
  • Optional: Toasted chopped almonds, orange or mint extract, etc)


  1. Melt cocoa butter in a double boiler or a glass bowl on top of a small pan with an inch of water (make sure water isn't touching bowl) over medium heat.
  2. When cocoa butter is completely melted, remove from heat and add cocoa powder, honey, vanilla and other flavor extracts. If using a solid raw honey like Tropical Traditions, melt with the cocoa butter.
  3. 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! [Note: I've also just melted all of this on very low heat in a small pan and not had a problem with it, but this isn't as reliable as the double boiler method]
  4. Pour the chocolate in to molds or onto a baking sheet lined with parchment paper or a glass pan to harden.
  5. Let harden for several hours at room temperature until hardened and remove from molds. You can also stick in the fridge to harden more quickly. Will store for over a week at room temperature or can be kept refrigerated for longer.
  6. Enjoy!


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!

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Have you ever made chocolate at home? Would you try? How would you flavor it? Share below!

This healthy homemade chocolate recipe is easy to make and healthy. It uses honey instead of sugar with cocoa butter and is GAPS, paleo and primal approved!

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Reader Comments

  1. Just made this with coconut oil and added a little bit of salt. OMGSH. I think Ghiradelli just got a booted to the door!

    • Made it before seeing adding the sea salt…also with coconut oil (on hand). Yum, can’t wait until it firms up to try. Thank u so much for the recipe. I used organic raw cocoa.

      • Do you mean yiu used coconut oil instead of cocoa butter?

        • This was a mistake. Please don’t post it

        • I use both coconut oil and raw cacao butter but also do another recipe using just coconut oil – both are lovely.

      • I stumbled across your web-site some time ago, and have made and shared this chocolate to rave reviews. I make it with coconut oil and honey, dressed up with pecan pieces and cayenne pepper. I need to try a sprinkle of sea salt too!
        One question: no matter how much I try to stir as I pour, I end up with my first chocolates tasting totally bittersweet and the last ones are overly sweet, because the honey settles — any advice anyone?
        Store-bought chocolate holds no charm for me, now that I’ve had these! 🙂

        • Try adding some Lucuma powder to the mix, it seems to bind it all together beautifully.. & never fails for me 🙂

          • How much powder do u add?

        • Worry not, Sherri!
          I’ve made these chocolates with many failed attempts. The heated coconut oil and honey never mixed properly and always separated — I ended up with chocolate taffy. It was still really good, but mine wasn’t working out like everybody else’s seemed to be.
          However, after looking at different recipes I finally found a method that produced coconut-y, solid chocolate.
          Instead of mixing the honey in with the liquid coconut oil, I waited until the coconut oil (with or without cocoa powder — it can be added at any time) started to solidify or was about the same consistency of the honey, and then I added it! Then you stir to disperse the honey evenly throughout the mixture. This produces an entirely different texture and taste from the chocolate you’ve probably been making, but it’s still delicious!
          And it freezes well. =]

        • I’ve made this recipe several times. I melt my coconut oil in the microwave. I don’t melt it completely because the honey separates from the oil. Usually I melt 1 cup for about 30 seconds.

          • Please never use the microwave to melt or soften as it destroys all nutritional value of whatever your heating. Best to heat your water in the microwave then place the coconut oil in another dish and set it into the dish of hot water to melt.

        • Two things. Be sure to not use too much heat. The benefits of coconut oil are negated when overheated. When the mixture hardens to the consistency of honey, go back and stir again. The honey won’t sink to the bottom.

    • How many 1 tbs servings would this make roughly?

    • Also just made them using raw cacao butter and raw cacao powder raw honey cranberries chia and some with maca powder.

  2. Make my own all the time . .. . love to add peppermint to it. or orange. almost always add coconut cocao nibs as well. always add stevia though as the sweetener.

    • Would you mind explaining how you use stevia instead of honey? Candida person here! Thanks in advance.

      • Dr Mercola has a receipe with stevia I use all the time you just add it in instead of the honey.

        • But how much stevia do you use? I am Type 1 diabetic and have had problems with candida but I did not find the recipe using honey aggravated the candida anyway but I am changing my diet to lower carb and eating sauerkraut and this could be what has helped the candida!

          • This is off topic Ali but you might want to look into a quality magnesium like transdermal (spray on body) or ionic as well as fulvic acid to help with your diabetes.

      • Raw honey does not feed candida. Just add it after the coconut oil has melted, as heat destroys the therapeutic properties of honey.

        • I’ve made this twice using raw honey as my sweetener. Both times, all of the raw honey “sank” to the bottom of my glass dish as the chocolate cooled and hardened. It left me with an unsweetened chocolate bar with sticky honey at the bottom. Has anyone else had this problem? Any ideas?

          • That happened to me too. My first bar has no honey in it at all…bitter.

          • Sheryl and Cheryl, I know exactly how you feel!
            My coconut oil and honey always separated, leaving brown coconut oil and chocolate caramel (still delicious, but not quite what I was looking for).
            It was until today that I realized, upon reading other chocolate recipes and methods, that you have to let the coconut oil start to solidify (or thicken to consistency of honey) before adding the honey (or you could melt the honey and coconut oil together and stir until the oil starts to solidify, which would allow the honey to properly mix with it)! Then you stir the honey and coconut oil (add the cocoa powder whenever) until the honey is thoroughly combined, and freeze or let sit.
            It will surely taste different than what you’ve been eating, but it’s still great!

          • I’ve heard using half honey and half maple syrup as an option, I’ve even done 1/3 of each honey maple syrup and powdered sugar and it tastes dang good. My biggest problem is learning “tempering” where u use a digital thermometer to lower the chocolate temp to 80 then reheat to 86 and then pour or something like that makes a shiny chocolate that won’t melt and can keep out of fridge even ! !

  3. This looks really good but I wonder if the heat kills the good nutrients and enzymes. I know it kills the enzymes in the honey.

    • The ones in the chocolate are preserved… with raw honey I make sure to keep it a below 150 and heat very slowly to preserve them…

      • You do not need to warm it more than putting some hot water in the sink and melt the coconut butter and the rest in a bowl thst you put into the sink.

      • I’m curious why you use Dutch Process Cocoa? The process of Dutching chocolate removes almost all polyphenols (antioxidants) from the chocolate. It’s essentially, useless for health benefits or could be thought of as processed chocolate.

        • I was thinking the same thing. Wouldn’t organic cacao be more healthy?

        • I’m guessing she’s concerned about phytic acid, so she sacrifices the antioxidants.

  4. My honey separated from the rest of the mix. How do I prevent this from happening?

    • Did you add the honey in while heating or after? Depending on the honey, it may need to be heated in to the mix when the cocoa butter is mixed. You should be able to re-melt it to fix..

      • This recipe looks fabulous! And, I just tried it, and my raw honey would not play nice. I used organic ev coconut oil plus raw honey and the dutch cocoa you recommended. Once the honey and coconut oil melted I added the cocoa. It was smooth for about 10 seconds then turned into a honey & chocolate gooey mess with brown liquid coconut oil – totally separated. It would not melt again. Very strange! I’ll try it again with different honey. 🙂

        • So I made this first time with liquid honey. Second time I used a more solid honey so I added it to the cocoa butter when melting… The cocoa butter melted and the honey stayed at the bottom (I stirred constantly) they stayed seperate like oil and water. Added the cocoa and vanilla and a pinch of sea salt, started stirring and the consistency as cooled while stirring turned into a pudding gel… any ideas what went wrong? It’s still cooling

          • Joy and Kat, I have had the same troubles.
            What worked for me was to let the coconut oil start to harden (thicken up), and then add the honey! Like putting honey in a batter, it mixes in evenly with some thorough stirring. Or you could melt the honey and coconut oil together and stir until the oil starts to solidify, even though the mixture will look completely hopeless before then.
            Your perseverance is totally worth it!

  5. I understand that “Dutched” cocoa has about 60% of its antioxidants worked out of it in the process. I’ve been regularly using the following recipe with great success:

    1 tsp coconut oil
    2 tsp cocoa powder
    xylitol to taste
    a little vanilla (a little less than 1/2 tsp)
    some shredded coconut for consistency, structure, and taste

    I use a tiny glass bowel that came as a four-pack of yogurt, microwave the oil for about 20 seconds. While the remainder is melting, I get out a small plastic plate, then stir in the other ingredients. Once thoroughly mixed, I’ll spread it out on the plate, covering it with wax paper in order to get it really thin. With wax paper still on top, I’ll pop it in the freezer for about 20 minutes or so and voila!, a delectable treat.

    • So, Im extremely new to making chocolate (i haven’t tried yet) and im looking to do it with xylitol or erythitol and im wondering how much you used and how sweet it actually was, compared to regular sugar.
      i really like the taste of xyitol and erythitol doesn’t bother me any difference. im just not sure if it would trun out any different using a different sweetner?

      • Xylitol is 1 to 1 with sugar.

        • Make sure you use xylitol that is not from China (made from corn). Xylitol USA is made from the birch tree!

    • How in God’s name do you get the Xylitol to melt! HELP???? For some reason I can not get these other sweeteners to melt in my cocoa butter. Most of the chocolate I make is with cocoa butter and cocoa paste, but I can not get the sweeteners to melt. They crystalize, I’ve tried melting them them in just a sauce pan of coconut oil before and that did not even work. I usually end up pouring the cocoa butter and sweeteners into a cup and blending it in my Magic Bullet, but they still never melt! My chocolate always tastes different, the part I pour into molds first is more bitter than the last part where the sweetener settles, even though i mix it like crazy and pour it as fast as I can, that or I get little crunchy specks in my chocolate! I have tried and tried, I still eat the chocolate because its good. I would just like to have it melt the right way consistently! Every batch is different, its driving me crazy!

  6. You celebrate St. Nick’s Day! I have in the past purchased chocolate letters for my kids for St. Nick’s Day and I’m glad to have a good chocolate alternative. I even bought some letter molds from Amazon a couple years ago and now I can try this chocolate recipe. Thank you!

  7. As you might guess, I’m browsing the recipe section of your blog. I just finished tasting my chocolate (with chopped almonds) and it is AMAZING! I didn’t have coco butter so I used coconut oil instead. It turned out terrific. Storing it in the frig. Thank you so much!

  8. I made the recipe and was puzzled by the flavor. It smelled like good chocolate and had an ‘aftertaste’ of chocolate. It had a good texture. But there was an overall lack of flavor! Major bummer! Both because I was looking forward to yummy chocolate and also because I spent $26 on a brick of cacao butter at Whole Foods! So that is $13++ down the drain. (Unless I can remelt it and add more chocolate?)

    FYI: I used half of a 16 oz brick of cacao butter (since 8 oz is a cup), but it seemed like more than a measuring cup’s worth. Do you think I used too much cacao butter? The cocoa I used was Penzey’s Natural High Fat Cocoa Powder and I used 1/2 cup of raw honey.

    Any suggestions are appreciated!

    • I would guess it was too much cocoa butter… you could definitely re-melt and add more chocolate. The 1 cup I measured was of small wafers/grated size not by weight, so I’m guessing that was the difference. If I can, I’ll try to measure the weight for future reference, but I would really guess that was what the difference was. Warmly

      • Thanks, Katie! I will try less cocoa butter next time and try remelting this batch and adding more chocolate. Where do you get your cocoa butter, from the link in your article?

        • Yep… it is the only one I’ve tried, so I can’t really vouch for any others..

          • If you could weigh a cup of your wafers, that would be very helpful. The kind I have is more lumpy chunky as well and although the displacement method of measuring would work, if there are any air bubbles in the chunks it would still be off.

    • 8 oz by weight is not 8 oz in a measuring cup.

    • I use 4 ounce cocoa butter to 3 ounces cocoa paste, then 1/2 cup Hershey’s baking powder, and about 1 and a half TBS of dutch cocoa. So yes WAY to much cocoa butter!

  9. Do you think this chocolate would work as a fondue?

    • It should… you could probably thin with heavy cream if needed to keep it smooth enough. I haven’t kept it warm, but when it first melts, the texture is definitely great for fondue.

      • NO never add liquid to your chocolate it will cease up!

  10. This is honestly the best tasting chocolate I’ve ever had. Most chocolate I’ve had has a salty aftertaste or just a general taste of not quite right (my mom says I’m picky). But this? No complaints at all! I think that’s the difference between using sugar/high fructose corn syrup and using honey, the honey just seems to round out the flavor perfectly.

    • I completely agree on the weird aftertaste in most commercial sweetened products like that! So glad you liked this recipe! 🙂

  11. This was yummy! Now I want to make some to use in my fallen chocolate souffle cake, but math is not my thing. Can anyone help me with how much you would need to make to equal an 8 oz. box of semi-sweet baking chocolate?

    • 8oz 😉

  12. Just tried this recipe with the kids and it was great! I love the rich chocolate flavor. We will definetely be making chocolate for Valentine’s day.

  13. Would love to try this recipe but I only have cacao powder. Could I use that instead of dutch processed?

  14. I have struggled for years to make Easter candy for my daughters without cain sugar, corn, dairy and soy, the allergies at my house. Every year I curse as I fight with different ideas. I have usually gotten gritty, thickly textured results. Once I tried melting to sugar and then adding the chocolate and wound up with something I called chocolate bark, long twisted hard strands, the kids liked it though. I did not feel like spending a lot on the cocoa butter and I had unsweetened chocolate bars so I just melted them and added honey, poured them into the mold and Voila! Tasty, smooth bunnies!! Thank you! Thank you! Thank you!

  15. how much chocolate exactly does this recipe make? it says 6+ people, but im looking to give one small piece of chocolate to around 30 people

    • It should make enough to give that many people each a piece, especially if you are using molds…

  16. Mmm added cayenne pepper! Super yum 🙂

    • How much cayenne pepper?

  17. I followed the recipe exactly and they are delectable! I got 20 one tablespoon sized truffles. (I may have left some extra for cleaning out the bowl 😉 )
    I want to try so many variations. Thank you for the recipe!

  18. My grandmother is diabetic could she eat this ????

    • AS with anything diabetic, moderation, but being with honey, it is a much healthier option than processed sugar. I am diabetic, I also make my own choccy,. but never eat many bits in a row 🙂

  19. mine got mealy, any way to fix it?

    • She mentions in her article to be extra careful about not getting even a drop of water in it as water causes it to be mealy. Could that be the problem?

  20. Hey Katie, can you share and clarify for me-about raw chocolate and roasted beans chocolate(powder)
    I would like to make my own chocolate, but not sure where to get raw chocolate powder, I know in raw chocolate the temp. not recommended to be above 45 degrees when heated. I’ve read that heating cocoa beans above 100 degrees reduces antioxidants and other beneficial nutrients of cocoa?!
    am I missing some info? little confused 🙂
    thank you in advance

  21. Navitas Naturals, Cacao Powder, Raw Chocolate would be ok for this recipe?

  22. Thank you for this recipe! I just made a batch using 1/2 Dutch Cocoa and 1/2 Raw Cacao powder. My daughter licked the mixing bowl clean.Next time, we’ll try adding raisins or nuts for variety.

  23. When making coconut oil fudge I add gelatin for a creamy texture and a variety of nuts or seeds.

  24. Help! I made this but I did not use raw honey. It was awful!, my question is related to the coconut oil. It there a way to make the chocolate without the coconut flavor and stil use the oil?

  25. I made this last night and added some orange extract…. OMG! :)) I think it’s the best chocolate I ever tasted! I bought one more mold today and I think I’ll be making little Christmas chocolate gifts. I just have to get the consistency, it softened a little on room temperature, so I’ll be adding more cocoa next time. Thanks for a great recipe!

    • Can you share your recipe please. or video to see how you did it. Thanks!

  26. I am going to make this on the weekend. It was a sign…as my daughter handed me a jar of organic raw coconut butter and didn’t know what to do with it. I am very excited as I follow a paleo eating plan and am very particular about my chocolate. I rarely eat anything store bought. This will be fun!

  27. do you use gold or green label virgin coconut oil?? and does silicon react with food when heated??

  28. hello…this seems so delicious…i too would like to try this out at home…but could you help me out with anything else that i can use in place of cocoa butter here? its not very easily available where i live. so it would be a great help if you could suggest something in place of the cocoa butter. thank u. 🙂

  29. Is the cocoa butter used in the chocolate the same cocoa butter that is used in the skin care products? I’m new to this and I wasn’t sure if there was two grades of cocoa butter, one for eating and one for skin care. Is there a specific kind that I should look for?

    • The first batch I made was with a skin care cocoa butter that was labeled ‘food grade’. It was superb!

    • I think there is to an extent but if you go to a natural food store, ask them where it is and tell them what you’re using it for – usually they’ll ask anyways…

    • You are all saying coca butter, I use cacao powder nod butter, not sure what the difference is but I believe cacao p& b is very good for you. I am type 1 diabetic and I make this all the time for me to eat (well I always have some in stock and make it maybe every 3 or 4 weeks). I use raw honey and I flavour with nut butter (lots) and some sea salt, I also sometimes use peppermint essential oil for a dark mint chocolate.

      • Raw Cocoa butter is cream color, cacao powder is the chocolate brown powder! They both come out of the pods that grow on the trees, but the cacao beans are surrounded by the cocoa butter. You use both in good chocolate! All commercial chocolate is made with both. Plus cacao is NOT necessarily good! They all claim to be, but if they are not tested by the USDA you don’t know how high the levels of lead and arsenic is in them! They are considered a “supplement” NOT a food, just like protein powders they can be contaminated and make you sick! I tried cacao nibs and powder before, but they all tasted SO bitter and NOT like chocolate. I do not see how people eat that stuff raw I think its nasty. I use cacao paste that is so smooth I can eat it out of the bag and it actually tastes like chocolate just not sweet. I get the same brand cocoa butter to make my chocolate with and it turns out great, besides the face I am constantly fighting to get my sweeteners to melt!

  30. I am so glad I found this recipe! Thank you! I am going to try using coconut sugar for the swettener. I am also going to try making milk chocolate and white chocolate.

  31. Okay so I made the batch with coconut sugar. Total flop! Really gritty even though the taste is very deep and really good. The second batch I tried to make the milk chocolate putting in 1 cup cocoa powder and then 1 cup dried milk powder. I used raw honey to sweeten it this time. However, the second batch flopped too! It just a really lumpy batter that tastes great but I don’t know what to do with it. Any thoughts on how to make milk chocolate? Thanks.

    • Do you leave it in the fridge to set? Adding peanut butter makes it creamier and much less dark.

  32. (1) dissolve: 1/2 cup skim milk, 1/4 cup lecithin, sweetener (I use a combination of sweeteners), vanilla
    (2) dissolve 1 cup cocoa powder in 1 cup coconut oil
    (3) mix the above to a super creamy emulsion, pour into molds

    Coat molded pieces with cocoa butter to make room-temp stable truffles. Incredible.

    • From what I have read about lecithin, it’s not good for you.

      • Nope its not, plus if you have cocoa butter why would you use coconut oil? Coconut oil melts at 76 degrees so it gets all over your fingers, with cocoa butter it doesn’t, plus cocoa butter is what is used in white chocolate! It taste like chocolate also which is why it is used to make chocolate with! Yes you can use coconut oil if thats all you have, but if you want REAL chocolate use cocoa butter!

  33. I am on your newsletter and email list. Now I must insist to be put on your Christmas list! My little heart is popping right out its’ mold just imagining the taste of this optimal chocolate.

  34. Can i use stevia instead of honey? and use something else to liquify it?

  35. Could you tell me the calories and nutrition facts with this one. How could I make it low cal could I use splenda?

  36. Can you use organic maple syrup in place of the honey?

    • yes

  37. Just found this while searching for a recipe on making chocolate with cocoa (I wanted to make chocolate bars). I have been making something similar to this for awhile with cocoa, butter or coconut oil, half&half, a pinch of salt and stevia (I just add it all by eye and taste). I add pumpkin and sunflower seeds, nuts, chia seeds, whatever I have on hand. I just started to add a bit of cayenne since I love the Kind bars with dark chocolate and chili. Anyway this sounds fabulous and love the health aspect of it. I will try cocoa butter!

  38. I use raw cacao powder at home. How would this compare to dutch processed cocoa that you have in your recipe?

    • The flavor will be slightly different, but it makes less difference in something like this than it would in baking. I use raw cacao powder to make chocolate.

  39. Any idea cal/ fat/protein/carb per serve- if it makes 6?

  40. Made this tonight. OMG, this chocolate was to die for! Made with cocoa butter I bought on and regular honey I keep in the cupboards. Worked perfectly. I couldn’t believe how easy it was and how smooth the chocolates turned out! Now I have many ideas of things to add (nuts, flavors, etc). I added pecans to some of them and those were my absolute favorite. I’m in trouble now, diet-wise 🙂

  41. Thanks for this post! I saw someone else already asked this but I was wondering if maple syrup could be subbed for honey and if there might be some suggestions on what could be used instead of cocoa powder. Maybe a chocolate liqueur? I cannot eat cocoa powder or honey right now due to fructose malabsorption and haven’t been successful with any of my coconut oil chocolate attempts in the kitchen. So excited to see one with cocoa butter! I’ve been buying the Equal Exchange chocolate bars that use organic cocoa butter, organic raw cane sugar and ground vanilla beans and NO soy lecithin. 🙂

    • I get organic cocoa paste from Amazon and it is amazing! You can eat it out of the bag, its not bitter like cocoa or cacao powder. I use cocoa butter, cocoa paste, baking chocolate (to stop it from setting too fast due to paste) Hershey’s coco powder, and a little bit of dutch powder.

  42. Hi, just curious why you are using Dutch process cocoa instead of a less processed cocoa powder? I have been tinkering with a similar recipe of my own, but using a non-Dutched powder. It is slightly harder to incorporate it smoothly, but it contains many more antioxidants and is not processed with alkali like the Dutch powder.

  43. Hi there
    I dont have cocoa butter where i live… can i use vegetable butter instead ??

    • like vegetable shortening? No… won’t work and isn’t good for you 🙂

  44. I made these and they were super smooth…until a few days later when they turned grainy and mealy. I used maple syrup instead of honey and melted in the microwave.
    What could be the problem and is there a way to fix it?

  45. Is it possible to use coconut sugar in place of honey or stevia? If so how much would I use? Since it is a granular consistency I was not sure if the coconut sugar would work.

  46. I have raw cocoa nibs. Can I use instead of cocoa powder? How? Thanks!

  47. I have 2 questions:
    1. When it says one cup cocao butter, is it one cup of grated cocao butter packed or something else?

    2. What is the consistency of the mixed ingredients. The consistency of mine was more like a cake/bread batter. REALLY thick. Is this correct? If not what do I do?


  48. could I use Agave syrup instead of honey? would that work and do you have any other tips? 🙂 thanx

    • Try coconut nectar. It is raw and very low in fructose. It not taste like coconut.

  49. I would really appreciate the measurements in weight. Depending on what form of an ingredient you have, it can make a huge difference. I’ve found that weighing dry ingredients is much more accurate than trying to measure them, especially if it’s a chunky item. My cocoa butter is in wafers, so not really sure how much that would be. I made the recipe, hoping my guess work on the cocoa butter would be okay. The chocolate tastes really good, but was a little grainy. If anyone ever weighs this recipe out, I would really be interested.

  50. Hi Katie, I made this chocolate last night. I used the cocoa butter wafers from Mountain Rose Herbs. I measured it in a glass measuring cup. I used the Cocoa that you used. I added roasted almonds. I came out pretty good but was a little soft. Do I need to add more cocoa butter? Also, is the German Cocoa raw? If not, is it still healthy?

    Thanks so much,


  51. Hi! I’m sure this is a silly question, but will this work to use as chocolate chips in cookies if I just chop the chocolate into chunks? Thank you!

  52. Hi Katie,

    Can I melt the cocoa butter in my microwave for about 20-30sec? and try the same recipe?

  53. Hi…um…can I use simple butter instead of cocoa butter?

  54. i want to make this with cocoa paste(liquor) that i buy bulk here.will i use same amount of paste as in powder and will i use cocoa butter too?thanks

    • I was just about to ask the same question. Did you ever get an answer? How did your batch go? I am about to try making it. I assume that because cacao paste has the butter in it, we’d nee to use a slightly less cacao butter…?


  55. This was amazing! I bought some paleo chocolate at a local natural foods store, and, while it was tasty, it was $5 for a tiny little bag. I figured I could make it at home. I found your recipe, ordered cocoa butter from Amazon, and got busy. I used 3/4 cup of the cocoa butter, and 1/4 cup of coconut oil just to get some of its benefits. It is delicious–smooth and intensely chocolately. I added toasted almonds to one batch, dried cherries to another, and sea salt to another. I’m so glad I saved all my old chocolate molds from 20 years ago!

  56. What about coconut butter instead of cocoa butter?

    • Totally different textures… it can work but it won’t have the same texture as chocolate…

      • Nope didn’t really work. The coconut butter would not incorporate into the rest of the mixture well and then completely separated during cooling. It was worth a try though. Thanks!

  57. I’ve been playing with this a little bit and think the following is a good starting point for anybody who needs weight measurements (my cocoa butter was in a 1 pound lump, so I had to break it into chunks to use) and doesn’t mind mixing fats together. I like this ratio of coconut oil to cocoa butter because it softens the taste up while still maintaining the creamy texture. It still has to be kept cool, though.

    2 oz coconut oil
    4 oz cocoa butter
    4 oz cocoa powder
    2 tsp vanilla (yes, I know, this isn’t by weight ;))
    6 oz honey

  58. Would it be possible/advisable to use Shea butter (raw, organic unrefined) instead of coco butter? How would this affect taste/texture?

  59. I know this is not related to this recipe but i didn’t know where else to ask this. I love tootsie rolls. And since I am starting this new grain free diet and cutting out processed sugar and high fructose corn syrup. I found this recipe for tootsie rolls but it has stuff that i can no longer eat. I was wondering if their was any substitute for the powdered sugar, milk powder, and corn syrup…….
    2 tablespoons butter (29g), softened
    1/2 cup (40g) unsweetened cocoa powder
    3 cups (360g) confectioners’ sugar
    1 teaspoon vanilla extract
    3/4 cup (85g) dry milk powder
    1/2 (120mL) cup white corn syrup

    • Sugar=honey powder
      Corn starch=arrowroot powder
      Milk powder=coconut milk powder

  60. Love this recipe; however I’m struggling with getting it right. I’ve ruined 3 out of 6 batches which is painful, luckily the 1st batch was perfect so I’m still trying. I’m using the exact recipe listed and same brand of ingredients in each of my 6 batches with the exception of the cocoa butter measurement being off slightly each time due to the chunks and me estimating a cup. Using double boiler method. I’m using a chocolate funnel and pouring into the heart shaped molds so need it to be thin enough to pour. The 1st ruined batch was too thick (I chopped the cocoa butter to try to get an even cup, so used more that time) so I tried to heat it again in the double boiler and within seconds it turned thick and mealy. I was careful not to get any water in it. With other ruined batches I tried to put a little coconut oil in or more honey & vanilla… nothing worked; thick and mealy. I then read the post about melting the cocoa butter and honey together and thought this would be the trick, no luck. My mom then sent me some information about not burning chocolate, which I didn’t even consider an issue with using a double boiler (with an inch of water in bottom) over medium heat, so I put the double boiler on low heat, then transferred the melted cocoa butter to a new bowl and put in the other ingredients. This last batch was still slightly thick to easily fill the molds with my funnel. How can I make this a little more runny without fully substituting the coconut oil for the cocoa butter? I’m thinking of trying 1/2 c cocoa butter and 1/2 c coconut oil or 3/4 c cocoa butter and 1/4 c coconut oil. Would that help? Any other hints? I’d like it fill the molds without me having to shake and drop them a few times to evenly fill the tiny cups.

  61. How many batches do you get out of one of those bags of cocoa?

  62. We’ve been making our own chocolate for a couple of years and I wanted to share because we sneak a couple of other healthy ingredients into it that you might appreciate, Katie.
    1/2 c. coconut oil, melted on very low heat (doesn’t take long)
    1 c. cocoa powder
    2 T. honey (or Grade B maple syrup-would provide some more B-vitamins)
    1 squirt of liquid stevia (I get ours from
    1 tsp vanilla
    1 capful of liquid trace minerals
    2 T. of Great Lakes Collagen Hydrolysate (or their kosher gelatin, although the green can dissolves better)
    Optional – cacao nibs, peppermint extract or mix in nuts/dried fruits
    We pour it into a shallow tray and freeze it. We keep it cold since the coconut oil would melt at room temp.
    I hope you like this since it includes the extra minerals and gelatin. 🙂

  63. So I’m really excited about making my own chocolate and to try this recipe. My question is about the texture/consistency of the final product. Does this recipe produce a soft, fudgy chocolate or something hard that will have some “snap” when broken? I’m really looking for the second deal as I want to use the chocolate I make to coat things, like truffles. Thanks for any responses!!

  64. When I use coconut oil, the bars melt quickly? What could I use to make more of a bar that will keep for a gift without melting quickly? Would it be the cocoa butter?
    Also, what do you think the calorie count is for your recipe?

  65. Anyone have any idea on a weight for the amount of cocoa butter to use? Ours melted when it first got warm here and has solidified into a large block.

  66. What can I use in this recipe to make it more shelf stable? With the coconut oil, the chocolate bar starts melting as soon as I take it out of the fridge.

    • I too would love to know this! I have tried a variety of coconut oil/cacao butter proportions and they taste amazing right out of the freezer (or fridge), but melt immediately and sometimes change consistency at room temperature.

      Did you ever have any helpful response to this question?

      Thanks! Francesca

  67. Does anyone know what are the carb, calories, fat content of the above recipe?

    I normally make it with

    3 cups of coconut oil
    1.5 cups of coco powder
    0.5 cups of honey
    some crushed nuts

    I also pour into an ice cube mould to set (ideal sizes for snacks/portions!

    cheers mark

  68. Thank you so much, easy, easy recipe and the result is a super smooth moorish chocolate.

    After reading the honey issues some we’re having I omitted it and added whole roasted hazelnuts and juicy sultanas and I’m now enjoying a delightful fruit & nut chocolate treat.

    I used a stand mixer with beater attachments to combine the cocoa & coconut oil and feel confident to add the honey next time around, albeit just 1/3 to 1/2 the suggested amount for a less sweet option.

  69. To Katie: can I substitute the honey for sugar, or will that mess the consistency up?

    • You could certainly try it, you may be right.

  70. I have made this with honey and I use coconut oil.It does NOT set right.The honey likes to settle on the bottom and then is sticky…. I think I will will just stick to raw sugar. you can also add 2 teaspoons of milk…I melt the sugar in the heated milk then add to oil.

  71. i made this for the first time today… it turned out fine, everything mixed well. other than subbing some coconut oil for part of the cocoa butter (6 Tbsp coconut oil and 10 Tbsp cocoa butter), i followed the recipe exactly. it set well, nothing separated and it smells delicious. however, it’s incredibly strong, almost bitter. it doesn’t taste like it smells, that’s for sure. i’m disappointed! without wasting ingredients by experimenting too much, i’m wondering if adding more honey would do the trick, or woulf it compromise the texture/setting? any ideas? thanks in advance! 🙂

  72. Hello all.
    I just made this recipe and the chocolate turned out great.
    To the people having trouble with the mixture separating…just add 3/4 teaspoon arrowroot power at the same time you add the cocoa.
    The arrowroot power/starch is gluten free and it binds everything together. If you want to put in milk try condensed coconut milk….a few tablespoons.
    Hope that works for you. I also set mine in the fridge.
    Thanks for a great recipe.

    • Hello there! Many thanks for this precious advise!!! You are a genius!!! I tried with the arrowroot and it turned out great and delicious! 🙂
      I also added 3 tablespoons of melted coconut oil with the cocoa and the arrowroot.

  73. Katie your blog is very inspiring! I wanted to share my homemade peanut butter cup recipe with you. They are delish and only have a few simple ingredients: raw cacao; coconut oil; raw honey; peanut butter; salt; and vanilla.
    Keep up the wonderful work!

  74. Good stuff!
    Coconut butter you make yourself by putting shredded coconut in the food processor until it has become liquid.

  75. hello! this looks lovely! If I use the cocoa butter you recommend, it looks like it comes as a block, is it liquid? Or would you grate it and then measure out a cup? thanks – making some for my husbands stocking. We are on GAPS and this would be our first intro to chocolate. 🙂

    • It is like a block but it is scoopable. I just scoop some out and measure

      • Mine is a block and I have to melt it. Weird…

  76. I think the cocoa butter link on the recipe is wrong now, it takes you to the cocoa butter vs. cocoa butter wafer page.

  77. Do you prefer the dutch processed cocoa over natrual and why? The alkali process removes some of the benefits of cocoa associated with the flavanols. The higher the PH, the less the flavenols. I would rather use natural cocoa, but would like your take on the subject.

    • She might be concerned about the phytic acid.

  78. Can I substitute coconut butter for the cocoa butter?

  79. I used coconut oil instead of cocoa butter. The raw honey sank to the bottom, when the chocolate set in the fridge. I made sure to stir it thoroughly. What can I do differently?

    I do like the healthy chocolate with coconut oil and raw honey, but wish the honey didn’t sink to the bottom.

    • In a previous comment, someone suggested adding 3/4 tsp of arrowroot powder which is a starch to bind everything evenly. I haven’t tried it, but it sounds like it would work!

  80. Looking for ways to make the coconut oil version more self stable. I know parrifin wax is often used in some chocolate not sure how healthy that is. Any idea of a wax that might be healthy to add and help stabilize the chocolate? Does arrow root help? Thanks for any in put.

  81. So glad I only attempted a half recipe of this. After reading reviews I thought it might be worth it to heat the honey with the cocoa butter. It did not work. At first when the cocoa powder went in it looked okay but kinda thick. Put in my vanilla and it all started to come together like a thick doughy consistency. It taste great but there was no salvaging it to pour in to candy molds. It seriously is malleable like a dough and doubt it will set up. I attempted to reheat but quickly took it off because all that did was pull out an oily runny like water liquid from the chocolate. I will try the recipe directions as is next time but I am very hesitant. I have a child with allergies and was really hoping this would work. I used the exact cocoa butter and cocoa powder you used. I used local raw honey. Vanilla is homemade from Fris Vodka and vanilla beans.
    Any suggestions or tips as to where things may have gone wrong would be much appreciated.
    The water on the pan did not touch the bowl from what I could see and no water got in to the chocolate.

    • Hi Lisa!
      I can relate! Well, kind of… my coconut oil and honey wouldn’t stay together. I tried mixing them in a blender, melting them together, just heating the coconut oil and just heating the honey, but none of them produced what everyone else seemed to be getting! The chocolate, once drained of oil, was still delicious, but not what I was looking for.
      But then I came across this little gem: wait for the coconut oil to cool (as it cools it will thicken, eventually returning to its original, solid state.), and when it’s around the consistency of honey (unheated), then you can add in the honey (the cocoa powder can be added whenever)! It works like magic. Or you could stir melted honey and coconut oil until the coconut oil begins to harden — I’m sure it’ll work either way.
      There’s room for lots of experimenting, but it’s still amazing!

      • Thank you very much for the helpful tip Jane! Just made a batch of this chocolate with coconut oil using your tip, turned out great, no separation at all. Thank you Katie for this recipe!

  82. I tried the arrowroot powder with coconut oil — didn’t stop the honey from sinking for me.

    • Sherri Webber, try waiting for the coconut oil to cool (begin to solidify) before adding the honey! Or you could stir the honey and coconut oil together until it thickens (the coconut oil — the honey definitely will!) It worked wonderfully for me. =]

  83. Could not melting the coconut oil , but mixing all ingredients with an immersion blender prevent the sinking honey problem? This would go in the fridge right away once poured into pan.

  84. Great idea, but honey separated and sunk, so my first chocolates were bitter and last ones were overly sweet with a honey filling.
    I research about it and apparently – two things: coca butter needs to be heated just enough to melt and be taken off the heat while there are still small solid pieces in it, it will continue melt on the countertop; and after adding cocoa powder and honey the mixture has to be whisked vigorously for a couple of minutes until smooth and glossy.

  85. how do you keep the oil and honey from separating? really vigorous stirring? honey is water based and obviously wont blend in well if I try to make this with coconut oil.

    also, how can I make it into milk chocolate? i’m afraid of mixing in whole milk because that will make the final product too soft. I’d try milk powder but I don’t know if it’s a safe clean ingredient.

    any thought on milk powder? yea or nay?

  86. I made this for christmas treats. Came up well. Did it late at night as was taste testing and wondered why I couldnt sleep…
    I used honey that had slightly started to crystalise (candy) so put it in with the cocoa butter to melt. I think it does need a bit of melting to blend but would not put in the microwave. Honey does contain water naturally – around 17%. Maybe why it settles on the bottom – as it cools it becomes heavier and settles? Just a thought? I noticed it did this with the end of the batch. I could taste the honey.

    I put 1/3 of mixture in separate containter and added some organic vanilla essence for sweetness and flavour. It was quite sweet but nice. A lid full (1/2 tspn?)
    2nd 1/3 I added a few drops of peppermint essence which was lovely.

    3rd lot I left plain to test the sweetness. Not sweet, but if you like intense dark choc it was yummy. Could taste the honey after being in the fridge for a week.

    I found pouring very thinly into paper patty pans/cupcakes worked good. Too thick and it was too rich to eat in one go.
    Used different colours for different flavours so all knew what was what.

    Thanks for a great recipe! Will definitely pass this one on.

  87. This recipe is really discouraging me. Maybe I am just not supposed to satisfy that chocolate craving. I have wasted ingredients twice already. The first time I wondered if maybe water got into mix, but after being super careful the second time, I realize that isn’t the problem. The mixture just gathers into a lump. I added more cocoa butter (quite a bit the first time) thinking that it was because I had shredded the chunks and didn’t have enough, but that didn’t work. I tried spreading batter (literally batter) on a cookie sheet and freezing, but it was way too chewy. Awful! Too much wasted time and money. Will try one more time with maple syrup…what am I doing wrong?

    • Use cocoa wafers vs. shredding. Try a double boiler on very low heat.

  88. How is the sweetness of the chocolate? I don’t want it to be too sweet.

  89. Would someone who used the cacao butter buttons please weigh a cup of them in grams? You don’t need to make the recipe–just weigh the buttons. I have chunks of cacao butter, and I’d love to try this recipe. But after reading about so many failures, I hesitate to try without knowing the weight.


    • I also have chunks and would like to know. I read that the author has “scoopable” cocoa butter, so I’m scared to try and guess. I think the ones that didn’t work and were too thick was because theirs was like ours. Chunks and not scoopable. I looked up a conversion chart, and it says 1 cup of cocoa butter is 7.69 oz. I think I might try and do a half or a quarter of the recipe in case it goes wrong.

    • I figured out! See my comment just below yours in the thread.

  90. I made this and it turned out fantastic. I know why people are getting the problem of the honey separating and sinking. The chocolate needs to be tempered. There are two ways to do this. First off, when I first made it, I had the same problem of it separating when it hardened. The top was very bitter, but the bottom ridiculously sweet. So I remelted it, and then hardened it again. That is the “quick temper” method.

    The second way to temper is after mixing it all, let it come to room temperature on it’s own for about 30 minutes (it will stay liquid). Every 5 minutes or so, just stir it a little. Then when it’s at room temperature, pour into a mold and let it harden (I just pop it in my freezer).

    Secondly, I have the chocolate chunks of cocoa butter (not scoopable). I found a conversion chart and 7.69 oz of cocoa butter = 1 cup. So I just measured that out by weight and melted it (no shredding or cutting or anything).

    I actually quartered the recipe because it was going to be an experiment and I didn’t want to waste the *very* expensive cocoa butter. So a quarter of that is 1.92 oz. I hope that helps somebody!

    I gave this recipe 3 stars because while it’s good, it needs more information.

    • Oh for Pete’s sake. I wanted to give it 3 stars, but when my mouse hovered over, it changed to 4 just as I was posting.

  91. Thanks, Sarah! I’ll try the recipe this weekend.

  92. Hey Katie!
    This is my second time attempting the recipe, I used coconut oil instead of coconut butter. Both times the honey ended up separating from the chocolate and coconut oil, making the top of the chocolate hard and bitter and making the base wet and sugary.

    Have you had any problems with this? I even kept it in the fridge to make sure it didn’t melt down (since coconut oil at room temperature will do that).

    I’m thinking its because i haven’t used raw honey, maybe it needs to be creamy? Or maybe the problem is when i mix the coconut oil and honey together, perhaps i don’t mix enough!

    Its still very delicious, but I’m thinking that maybe the recipe isn’t crazy flexible and i need to use those ingredients exactly to make it work haha~ will try again soon!

  93. i’m seeing all these comments about their chocolate separating…. i have to wonder, are y’all whisking it together long enough? when it’s properly mixed, it’s nice and kind thick, like hot fudge sauce. it takes a little while, i noticed- i’ve made it three or four times and each time, i have to whisk it for a little while until it’s all the way mixed. i think the separation issue has more to do with having the ingredients mixed all the way… jmo.

  94. I’ve tried to make this recipe twice now, using the solid cocoa butter in a tub from Mountain Rose Herbs. 2 problems:
    1) It takes a lot of work to scrape out 1 cup of the stuff.
    2) The chocolate never hardens all the way. It becomes really thick (and also delicious) fudge. But I’d really like hard chocolates.

    Is there a different kind of cocoa butter that I should be using? Should I use less cocoa powder?

    3 starts because it’s yummy, but not what I was hoping.

  95. How much magnesium do you add?

    • Magnesium is naturally in cocoa. The less processed the cocoa (ie, dutch vs a dark natural unrefined cocoa), the more the magnesium. If you’re looking for more magnesium, have a higher cocoa amount in the recipe. For example, if you bought the chocolate (instead of making it) you would look for a dark chocolate with high cocoa content like 70% or 85% cocoa (instead of a milk chocolate).

      I added a little more cocoa to mine, but it can get too rich/bitter if you’re not careful or not used to very dark chocolate. It might result in needing to add more sweetener ‘to taste.’ The recipe has a generally higher magnesium amt as is, considering it’s homemade with quality ingredients and little processing.

  96. I have tried making this, and it was good other than the fact that everybody thought that it tased to much like coconut. I also have tried making it with peanut butter instead of chocolate. This turned out fantastic! Every body loves them!

  97. Where do you get you cocoa butter? Can’t find it anywhere!

  98. Hi, I would like to make this recipe but my cocoa butter is in big hard lumps. How would you measure 1 Cup? Have you measured your ingredients in weights yet?

  99. I think you should know that cocoa butter is deadly to the heart. A great chocolate can easily be made without the cocoa butter.

    • Cocoa butter is not “deadly to the heart.”

      It is true you can make delicious chocolate without cocoa butter. But it doesn’t taste quite the same, in my opinion. Chocolate, with OR without cocoa butter, is a healthy addition to most people’s diets, as long as it is eaten in moderation.

      Moderation. That is key. Even life-giving water can be deadly when ingested in too large of quantities.

  100. OK Katie everyone is asking – what is the weight of 1 cup of cocoa butter? It’s an expensive ingredient, so we need to make sure we get this right.

  101. Hi, I just wanted to let you know that all measurements and their equivalent can be found on – it’s really useful. It told me that 1 U.S. Cup is equivalent to 236g but my cocoa butter only comes in packets of 100g so I used 200g and the consistency of my chocolate was wonderful! The knack comes in having the cocoa butter and honey at a similar consistency and heat when mixing together….

  102. I really like this recipe. I’ve made homemade chocolate before with coconut oil but it melts too easily unless it’s been in the fridge. I really appreciate all the time Katie put into this recipe. The amounts are right. With a few additions it turned out perfect. I have raw cacao butter and Cacao powder (Wilderness Family Naturals) . The cocoa butter smells like the best chocolate and with your eyes closed you would not know it is only the cocoa butter. I made only 1/4 recipe to try it out. The added comments were so helpful and I realized that the honey would separate from the cocoa butter so I used sunflower lecithin which I have on hand (From Azure standard) For the 1/4 recipe I used about 1/8 teaspoon of sunflower lecithin. To the vanilla I shook a bit of sea salt to help it dissolve before I added it in. Everything stirred together very well. I used half the amount of honey ( 1 tablespoon for the 1/4 recipe) and sprinkled in a tiny bit of pure stevia (Omica brand from Azure standard) to make up for the honey that I didn’t use. This chocolate is better than any dark chocolate I have tried. With a group of ladies we recently had a chocolate taste test of four different brands which included several organic and well known brands. This was by far better than all of them. It was so smooth! Thanks for sharing this recipe and thanks to everyone for your added comments. I can’t wait to try some of the variations!

  103. I just made this using the exact recipe but swapped dutch cocoa for raw cacao powder.. my honey and cocoa butter didn’t separate which was great but the taste was so strong and quite bitter. It also didn’t reach a pouring consistency. Instead I had a cookie-dough-like consistency. Maybe cacao dissolves differently in the butter and I should use less? It still worked well as the more i kneaded in my hand the softer it got and I could roll it out nice and thin before chopping into squares. Next time I’ll also try using another liquid sweetener as the honey flavour I personally thought was overwhelming. But maybe that’s because I’m pregnant hah! Thanks for the recipe!

  104. Can you temper this chocolate? I’m looking for a recipe where I can make my own chocolate to temper? Does using the cocoa butter do this? I have purchased a new chocolate shop and want to make my own chocolate for my chocolates, but didn’t know if it would work with coatings for chocolates?
    Thank you.

  105. I have tried this twice now, and for some reason the end result still has a powdery taste.. any advise on what i am doing wrong??

    • Hmmm… are you using the exact ingredients? What kind of cocoa powder are you using?

  106. thank you mamma for sharing…

  107. I make homemade peanut butter cups with homemade chocolate and all natural organic peanut butter and honey to sweeten. If you use coconut oil don’t melt it. You want it just as it starts to solidify and then cream it all together. You can slightly reheat the whole mixture if you need to later to pour it into whichever mold you want.

  108. I melt the coconut oil with the raw cacao butter and it turns out really well – but it is better if kept in the fridge! I am a Type 1 diabetic and I find it does not harm my blood sugars (I use raw honey) but I don’t eat masses of it!

  109. Why would you use processed cocoa over non-alkaline?

  110. I’ve made a similar recipe. I’ll have to try this one. I like to add coconut flakes.

  111. Hi lots of great info , however would like to know is there a way of making chocolate bars that could be wrapped / stored even at higher temperatures , ie wont just melt in the hand , / on warm days ???

  112. I used 1/4 cup of organic agave sirup to the cocoa butter + chocolate powder mix and it is delicious. It doesn’t separate like the honey does and it tastes better!

    • I use raw honey and I add it to the melted coconut oil/ raw cacao butter a little while after I have added and stirred in the raw cacao powder, it doesn’t seperate if you leave some time in between, let it cool, maybe 10 mins. Raw honey is more nutritious (with enzymes that have not been destroyed by the heating process) than agave – I find it works really well and raw honey also doesn’t spike my blood sugar whereas agave does a little (I am a Type 1 diabetic).

  113. At the bottom of the recipe it says you can sub coconut oil for cocoa butter, and that it’s an easy way to add magnesium to the diet. Do you have a source saying there is magnesium in coconut oil? Thanks!

  114. we dont get cocoa butter so.try chocolate with coconut oil and it turns out so good

  115. Hi, i love the recipe!!! But can i check, what can I add so that the chocolate does not melt so easily in room temperature? 🙂

  116. I would love to know how to make this recipe using cacao paste (cacao liquor) instead of cocoa powder or cacao powder. Does anyone know how to adjust? I figure I need to use less cacao butter, seeing as though there’s already some in the paste, but just not sure how much…. Thanks

  117. As I’ve had problems with raw honey in the past, I’m looking to make this with either maple syrup or agave as a substitute. Any idea which sweetener might be better? Thanks!

  118. Hey is this bittersweet chocolate?

    • It is definitely dark/bittersweet and not as sweet as a regular milk chocolate would be

      • Oh….ok. But if I add more honey will it turn out sweeter?

        • Yes, though I’d add slowly as too much honey will make a softer bar.

          • Oh ok, thank you for the tip! 🙂

  119. Love this chocolate! I substituted raw cacao powder for the dutch cocoa. I used raw cacao butter, too. And I didn’t use all honey, either. I used 2 T honey, 1 T coconut syrup and 1 T yacon syrup. I like my chocolate dark, and straight honey was too sweet. Both syrups are low glycemic and not as sweet as honey, and they rounded out the flavor very nicely.

    My family and my co-workers, who are also dark chocolate lovers, are now fans. Thanks!

  120. This chocolate is really melty. It’s yummy, but there are times when I want it to be more chocolate bar-ish brittle and less melty/fudgy. What can I add to the chocolate to make it firmer and less melty? Somebody said lacuma powder. I wasn’t sure what that was, and found that it is a ground up fruit that is low-glycemic and used as a sweetener. I’m not sure I want that, and I’m not sure how much to use anyway. If I added it, would I need to delete some of my sweetener, since I don’t like really sweet chocolate?

    What else can I do? I have been using cacao butter (not coconut oil) and it melts WAAAAY easy. Glad I’m not doing the coconut oil, or else it might even melt faster!! I don’t want my chocolate to melt everywhere once summer comes. In the meantime, I’ve been storing the chocolate in the freezer until I want to eat it. But even frozen, it melts all over my fingers while I eat it.

    • I use coconut oil and cacao butter, I do half a batch with peanut butter and I do need to keep it in the fridge, it gets a little melty when I hold it but not too bad. I do the other half with a mint essential oil and it seems to be firmer for some reason. Perhaps this is the thing with fresh chocolate, it melts quite easily? Coconut oil is a solid oil so it may help your chocolate be firmer?

  121. I made these and they were pretty good! I put them with almond butter for a protein boost yumm! For the chocolate I melted butter instead and next time I may put a tad bit more honey. They hardened nicely in the fridge, but came out looking lumpy. Not sure if I didn’t stir it fast enough, got water in it, or something else but it didn’t seem to affect the taste. I did not know how easy it was to make dark chocolate at home! I will think twice before buying processed chocolate!

  122. Hi Tony, here…

    This is observed to be simple, however need to master the blend.
    Will this be a good option for me to make it in mass? Planned this for a birthday party at home

    Will anybody able to say me the recipes in rations to mix.


  123. Hello,
    This all looks and sounds great. Can you cook with this chocolate, too?
    Thank you,

  124. Hi ive tried it with regular butter(initially) and it was ok but i would melt as soon as i take it out of the freezer.
    So, i managed to source Cocoa Butter and tried it, it looks,smells and tastes amazing, but it still melts as soon as i touch it, i cant figure out where i went wrong and how to make it right. Any suggestions?
    P.S: i live in India, so the weather here is pretty warm around the year, could that be impacting how my chocolate turns out?

  125. i want to make the chocolate but since i failed i wasnt to weight them.cocoa butter has different weight than cocoa powder as a cup…do u know how much i should use?thanks

  126. This was way too much honey, I recommend at least half.

  127. Delicious! I can’t tolerate honey, so I made my own date syrup and used that instead – tasted just like very dark lindt chocolate! Amazing!! I had some troubles with the cocoa butter separating from the mixture. So I think if allow the butter to cool more before combing, it will work. Thanks for the recipe!!! 🙂

  128. Ive never tried making this myself before. Great recipe, thanks for sharing.

  129. I just wanted to say for all the people having issues with honey and coconut oil not mixing, this recipe calls for cacao butter which is a totally different product with a totally different consistency from coconut oil. This recipe won’t work exactly as described unless you follow the ingredients in the recipe. Coconut oil is much softer and meltier than cacao butter (which is not coconut butter, it’s from cacao and is hard – like chocolate – when at room temp). If you use cacao butter only, you can just melt it at low temp, add the cacao, stir, add the honey, stir and no issues. Honey doesn’t have the same problem with cacao butter as it does with coconut oil The two are really not interchangeable. Not to say coconut oil chocolate isn’t delicious, it is! This is just not that recipe 🙂

  130. I use sunflower lecithin, a good alternative to soy which I never use.

  131. One word: DIVINE!!

  132. if i want ot use powder sugar and honey for dark chocolate or semi sweet one how much should i use each?or if i use just powder sugar how much should i use for both dark chocolate and semi sweet?thanks

  133. Apologies if this answer has been povided above (I’m using my phone so searching for the answer is not possible and I can’t get to a computer soon), but my chocolate doesn’t harden like chocolate bars; it has the consistency of fudge. Does anyone have a solution to get it to harden like usual chocolate? If important to providing an answer, I used organic cocoa butter, not Coconut oil. Thanks!

  134. This was delicious but it tasted too sweet and had too much cocoa butter in it. Does anyone have suggestions on the best ratio that takes down the honey and cocoa butter but still makes the chocolate smooth?

  135. Looks Yummy!!!!Will try this one for sure.Thanks

  136. Would it affect the texture to use cane sugar instead of honey? I don’t have any honey on hand right now 🙁 but I’d love to make these anyway.

  137. Awesome…I tried it with powdered sugar because I didn’t want the honey to separate….it worked very well. I used these weights:

    5 oz cocoa butter
    3.5 oz cocoa powder
    2.5 oz powdered sugar

    I also used half a teaspoon each of cinnamon and vanilla extract, and sprinkled sea salt on each moulded shape. I used heart shaped moulds and they turned out excellent! Thank you very much for the great recipe. Next time I want to try shredded coconut and caramel.

  138. Well, I’ve got a riddle for ya! And by riddle I mean a question about phytate. Honestly I sometimes wish I didn’t know what I now do about phytate. Decreasing that stuff is a lengthy process and since I love my whole grains, I’m forever soaking, sprouting and souring.

    I have read that cocoa powder is actually higher in phytate than wheat. I did some investigating into the topic and found that most cocoa is at least partially fermented in the bean for a few days before ground into powder or turned into something else.

    I have regular cocoa powder (not dutch processed) in my cupboard which I got for a great price at Aldi because I’m on a tight food budget. Later when I learned about our friend, phytic acid, I contacted the company to confirm that their cocoa had been fermented. To my dismay, the company rep said it had NOT been fermented. So now I have this lovely jar of cocoa powder and I can’t figure out what to do with it.

    I have made cake and brownies using sourdough to lower the phytates but I’d really like to use the powder in other ways too. Like your chocolate recipe here. I’d love to make chocolate pieces for baking cookies because the good, soy-free chips are a wee bit pricey.

    Anyways, I have this cocoa powder and I’m not sure what to do with it. I have googled for a solution and I can’t find any ideas about fermenting it. Most sources say that most chocolate was fermented in the bean. Any thoughts about what to do? I have my cocoa but I want to eat it too!

  139. How do you get your chocolate to be so dark? Mine never turns out that way!

  140. I have had this exact recipe and made it quite a few times. I have made it with both coconut oil and cacao butter successfully. But I have always wondered if I fully dip fresh cherries (or any fresh fruit) in the chocolate and refrigerate until they harden, how long could they stay at room temperature before going bad? I hope someone knows the answer. Thank you!