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Healthy Homemade Chocolate Recipe

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Wellness Mama » Blog » Recipes » Healthy Homemade Chocolate Recipe

If there’s one guilty pleasure all moms enjoy, it’s chocolate! Thankfully there’s a way to justify indulging a little because chocolate (like wine) has some fantastic health benefits. The key is to choose quality chocolate from the right sources … or make your own homemade chocolate recipe.

It’s quick and easy and you have total control over the ingredients (and maybe even get to lick the spoon!). This recipe takes just a few ingredients. Melt over the stove, pour into molds, and … there you have it! The best chocolate that’s also healthy.

Why a Homemade Chocolate Recipe is the Best

It turns out that there are biological reasons why women crave chocolate. It may be for the magnesium boost (yes, chocolate contains magnesium). Or it could be for the feel-good serotonin and dopamine release that helps mood and sleep.

All chocolate is not created equal and most store-bought chocolate brands contain a lot more than cocoa powder. High fructose corn syrup, hydrogenated oils, soy lecithin, artificial flavoring, and carrageenan make the list of objectionable ingredients in many commercial brands.

Then there’s the sugar content, which is a problem … just 1/3 of a Cadbury chocolate bar has 22 grams of sugar. That’s not to mention white chocolate which is made with milk powder, cacao butter, and lots and lots of sugar.

Thankfully more brands are making healthy chocolate options with less sugar and quality ingredients. One of my favorites is Spring and Mulberry. It’s sweetened only with dates (no refined sugars!) and they have delicious flavors like lavender rose, pear and ginger, and mixed berry.

Making your own is cheaper though, and you can easily control the ingredients.

You can stock up on the few ingredients needed to make chocolate (as well as a few silicone candy molds to make fun shapes). It’s a delicious way to whip up a batch of healthy chocolate!

How to Make Chocolate at Home

In search of a GAPS friendly (and gluten-free, dairy-free, etc.) healthy chocolate, I realized I wanted to make my own. This homemade version is smooth and delicious. You can avoid the artificial ingredients when you make your own chocolate from scratch.

Some recipes just involve melting semisweet chocolate chips, but then you’ll still need to search for a healthy chocolate to start with. Instead, I opted for unsweetened cocoa powder as the base.

If it’s your first time making chocolate, here’s how to do it step by step.

Making chocolate at home involves melting cocoa butter, cocoa powder, honey, and vanilla on the stove. I use a double boiler (or heat-safe bowl set over a pan with water). Next, you’ll pour the chocolate recipe into molds for it to set.

Choosing a Shape

I used these silicone heart molds to make fun bite-size chocolates (great gift idea!). This mini loaf pan is great for bar sizes. You can even find silicone molds in a chocolate bar shape if you want to be really authentic!

I’m gifting little jars of homemade heart chocolates for Easter this year. They’re great for Christmas, St. Nicholas Day, and other holiday gifts too! You can easily find silicone molds that match any holiday theme (or just make bars).

Different Flavor Options For Homemade Chocolate

Our family prefers the taste of dark chocolate over milk chocolate so the chocolate recipe isn’t overly sweet. If you prefer a bittersweet bar then reduce the honey to 1/4 cup for a more intense chocolate flavor. It’s easy to add a variety of different flavors and mix-ins to create a specialty taste.

Here are some flavor options to try!

  • Mix in dried fruit
  • Add a pinch of salt to the chocolate mix for a sweet and salty taste
  • Add chopped-up marshmallows to the molds before pouring the chocolate in
  • Try some healthy trail mix sprinkled on top
  • Add coconut flakes or chopped nuts
  • Use herbs like lavender or rose petals
  • Flavor it with peppermint, orange, lemon, almond, or vanilla extract
  • Add a teaspoon of brewed espresso for a mocha bar
chocolate recipe

Healthy Homemade Chocolate Recipe

A simple and delicious homemade chocolate that’s GAPS, paleo, and kid-approved! Customize the recipe to make your favorite flavor.
Prep Time 5 minutes
Cook Time 5 minutes
Cooling Time 4 hours
Total Time 4 hours 10 minutes
Calories 529kcal
Author Katie Wells

Servings

5 bars

Ingredients

Instructions

  • In a double boiler on the stovetop, melt the cocoa butter over medium-low heat. You can also use a glass bowl on top of a small pan with a few inches of water in the bottom. Be sure the boiling water doesn’t get into the bowl!
  • Once the cocoa butter is melted, remove from heat and add cocoa powder, vanilla, and other flavor extracts.
  • Allow the mixture to cool slightly. When it’s the same thickness as the honey you’re using, stir in the honey. If using a solid raw honey, melt with the cocoa butter.
  • Make sure all the ingredients are well incorporated and smooth. Be careful not to get any water or moisture in the chocolate recipe or it will get grainy!
  • Pour the chocolate into silicone molds or a glass pan to harden. You can also pour it onto a baking sheet lined with parchment paper.
  • Let chocolate harden for several hours at room temperature until firm and remove from the molds. You can also stick it in the refrigerator to harden more quickly.

Nutrition

Nutrition Facts
Healthy Homemade Chocolate Recipe
Amount Per Serving (1 serving)
Calories 529 Calories from Fat 18
% Daily Value*
Fat 2g3%
Saturated Fat 27g169%
Polyunsaturated Fat 1.4g
Monounsaturated Fat 15.4g
Sodium 5mg0%
Potassium 280mg8%
Carbohydrates 38g13%
Fiber 6g25%
Sugar 28g31%
Protein 3g6%
Vitamin C 0.2mg0%
Calcium 24mg2%
Iron 3mg17%
* Percent Daily Values are based on a 2000 calorie diet.

Notes

  • These chocolates will stay fresh for over a week at room temperature or in the refrigerator for longer. They can also be frozen.
  • The nutrition data is for 1 chocolate bar but will depend on the size mold you use and how much of the bar you eat. 

Like this recipe? Check out my new cookbook, or get all my recipes (over 500!) in a personalized weekly meal planner here!

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!

More Chocolate Recipe Tips

You can use coconut oil instead of cocoa butter. This makes a really healthy chocolate, but it won’t be as thick or creamy (but it’s still very good!). If you use coconut oil, I recommend hardening and storing them in the fridge. This is one easy way to add coconut oil and magnesium to your daily diet!

I’ve melted the mixture in a small pan on very low heat and haven’t had a problem, but it’s not as reliable as the double boiler method. 

Looking for More Homemade Chocolate Recipes? Try:

Have you ever made chocolate at home? What are your favorite flavors? Share below!

Katie Wells Avatar

About Katie Wells

Katie Wells, CTNC, MCHC, Founder of Wellness Mama and Co-founder of Wellnesse, has a background in research, journalism, and nutrition. As a mom of six, she turned to research and took health into her own hands to find answers to her health problems. WellnessMama.com is the culmination of her thousands of hours of research and all posts are medically reviewed and verified by the Wellness Mama research team. Katie is also the author of the bestselling books The Wellness Mama Cookbook and The Wellness Mama 5-Step Lifestyle Detox.

Comments

323 responses to “Healthy Homemade Chocolate Recipe”

  1. Tammy Avatar

    5 stars
    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.

  2. Cassie Avatar
    Cassie

    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

    1. Jessy Avatar

      5 stars
      Sugar=honey powder
      Corn starch=arrowroot powder
      Milk powder=coconut milk powder

  3. S KAUR Avatar
    S KAUR

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

  4. Angie Avatar

    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

      1. Melinda Palmer Avatar
        Melinda Palmer

        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!

  5. Jory Cannon Avatar
    Jory Cannon

    5 stars
    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!

  6. demi Avatar

    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

    1. Sjha'ra Avatar
      Sjha’ra

      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…?

      Thanks

  7. Janaki Avatar

    Hi Katie,

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

  8. Abbie Avatar

    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!

  9. Yoli Avatar

    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,

    Yoli

  10. Sandy Avatar

    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.

  11. Aimee Avatar

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

    1. Bet Avatar

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

  12. Rebecca Avatar

    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?

    Thanks!

      1. Amy Avatar

        Where do you buy the organic cocoa butter pellets? All I can find is solid bars that I have to shave.
        Thank you

  13. Stacey Avatar

    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.

  14. Dany Avatar

    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?

  15. Maha Majzoub Avatar
    Maha Majzoub

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

  16. maureen Avatar

    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.

  17. Alyssa Avatar

    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. 🙂

    1. Edith Thurman Avatar
      Edith Thurman

      5 stars
      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.

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