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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. Paulina Avatar

    Made this tonight. OMG, this chocolate was to die for! Made with cocoa butter I bought on Amazon.com 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 🙂

  2. Lauren Avatar

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

    1. Angie Avatar

      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.

  3. Heidy Avatar

    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!

  4. kristi Avatar

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

  5. Helen Avatar

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

  6. Robin Smith Avatar
    Robin Smith

    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.

  7. David Austin Avatar
    David Austin

    (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.

      1. Edith Thurman Avatar
        Edith Thurman

        5 stars
        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!

  8. KJ Daniels Avatar
    KJ Daniels

    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.

    1. Ali Avatar

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

  9. KJ Daniels Avatar
    KJ Daniels

    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.

  10. Cindy Avatar

    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?

    1. Manya Avatar

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

    2. Kat Avatar

      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…

    3. Ali Avatar

      5 stars
      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.

      1. Edith Thurman Avatar
        Edith Thurman

        4 stars
        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!

  11. Sudipa Palit Avatar
    Sudipa Palit

    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. 🙂

  12. Eman Avatar

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

  13. Trisha Samseli Avatar
    Trisha Samseli

    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!

  14. Blanche Avatar

    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!

    1. grace Avatar

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

  15. Michelle Avatar

    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?

  16. Jeanette Toban Avatar
    Jeanette Toban

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

  17. Tara Avatar

    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.

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