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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


5 bars



  • 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 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.


  • 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.


324 responses to “Healthy Homemade Chocolate Recipe”

  1. elizaveta borukhova Avatar
    elizaveta borukhova

    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

    1. Susan Avatar

      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?

    1. Mark Avatar

      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 🙂

  2. Penny Avatar

    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!

  3. devan Avatar

    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

    1. Wellness Mama Avatar
      Wellness Mama

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

  4. Jessica Millund Avatar
    Jessica Millund

    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!

  5. Mallory Cook Avatar
    Mallory Cook

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

  6. Raina M Avatar

    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.

  7. Missy Avatar

    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?

  8. Jessica Rech Avatar
    Jessica Rech

    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.

    1. Wellness Mama Avatar
      Wellness Mama

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

      1. Autumn Avatar

        These are AMAZING! I made them for my coworkers who are always picking on me for my healthy eating habits and they all LOVED them. I no longer need to buy chocolate from the store. I can make it at home. Great recipe. Thank you so much for sharing.

      2. Kyla Avatar

        Hy am a student and I have to make this for me project thank u for your amazing help in making the chocolate my teachers loved it thank u

    2. Abigail Avatar

      Absolutely! It’s so delicious and a healthy treat! ?

    3. Christine Avatar

      Does anyone know if I can mix equal parts of the coconut oil and the cocoa butter to make this chocolate?
      Also is this considered a dark chocolate recipe?

      Thank you so much for your help

      1. Jill Avatar

        I’ve been wondering the same thing… You could test a small amount of each mixed together and put it in the freezer to see..

    1. Wellness Mama Avatar
      Wellness Mama

      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.

      1. Edith Thurman Avatar
        Edith Thurman

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

        1. Jill Avatar

          5 stars
          I think it doesn’t sieze up because heavy cream is a fat. Adding water would ruin it, I think, haven’t tried it, but I make chocolate candy all the time and start with heavy cream, warmed, then add chopped chocolate to it, along with with powdered vanilla and stevia. Let sit for a few minutes, then stir and place into candy molds and call them, “Fudgies.” ?

          Also, the link for the cocoa doesn’t work, Katie.

  9. Cindi Avatar

    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!

    1. Wellness Mama Avatar
      Wellness Mama

      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

      1. Cindi Avatar

        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?

        1. Wellness Mama Avatar
          Wellness Mama

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

          1. Peg OBrien Avatar
            Peg OBrien

            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.

    2. Edith Thurman Avatar
      Edith Thurman

      4 stars
      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!

      1. Jill Avatar

        Edith, I’m pretty sure you don’t mean a half cup of baking powder…I believe you mean cocoa powder…?

  10. Jody Courtney Avatar
    Jody Courtney

    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!

  11. Jody Courtney Avatar
    Jody Courtney

    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!

  12. Tim Hibbetts Avatar
    Tim Hibbetts

    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.

    1. Nathalie Avatar

      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?

        1. christine Avatar

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

    2. Edith Thurman Avatar
      Edith Thurman

      4 stars
      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!

      1. Jemma Avatar

        The melting Point of these sweeteners is much higher than sugar, over 100°c so you’ll never get it to melt. Try liquid stevia concentrate instead.

      2. tinny Avatar

        Edith, if you run your xylitol through a mini blender, such as a Magic Bullet, or even a coffee grinder, you will end up with such a fine powder that the fact that it does not melt will make no difference. Be aware that this fine powder blows around very easily, that is my only caution. Other than that, this simple step does the trick!

  13. Sarah Shefchik Gibby Avatar
    Sarah Shefchik Gibby

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

    1. Wellness Mama Avatar
      Wellness Mama

      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..

      1. Joy Avatar

        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. 🙂

        1. Kat Avatar

          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

          1. Jane Avatar

            5 stars
            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!

        2. Shaun Avatar

          Use an emulsifier like sunflower lecithin next time. Also, maybe try tempering your chocolate with this recipe. Watch a YouTube vid about tempering. The lack of flavor some people describe from these recipes are due to not having chocolate liquor, which isn’t like from the liquor store, it’s cocoa beans with their shells removed that have been fermented, roasted and ground until they liquefy. …

  14. Mary Avatar

    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.

    1. Wellness Mama Avatar
      Wellness Mama

      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…

      1. Madsholvik Avatar

        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.

      2. Rochelle Avatar

        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.

        1. Amy Avatar

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

  15. Bonny Sommert Rambarran Avatar
    Bonny Sommert Rambarran

    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.

    1. dyani Avatar

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

      1. Gabriele Hawthorne Avatar
        Gabriele Hawthorne

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

        1. Ali Hudson-Jones Avatar
          Ali Hudson-Jones

          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!

          1. Paula Avatar

            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.

          2. Jill Avatar

            Ali, about 1/8 tsp stevia concentrate should do it for this recipe. Taste before cooling and add more if you want it sweeter…

      2. Diana Avatar

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

        1. Sheryl Avatar

          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?

          1. Cheryl Avatar

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

          2. Jane Avatar

            5 stars
            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!

          3. Troy Avatar

            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 ! !

  16. Jessica Avatar

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

    1. Carla Avatar

      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.

        1. Ali Hudson-Jones Avatar
          Ali Hudson-Jones

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

      1. Sherri Avatar

        5 stars
        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! 🙂

        1. Jan Avatar

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

        2. Jane Avatar

          5 stars
          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. =]

        3. Mimi Avatar

          5 stars
          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.

          1. Amy Avatar

            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.

        4. Leonzo Avatar

          5 stars
          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.

    2. donald Avatar

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

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