Homemade & Healthy Chocolate

Chocolate makes everything better: a great movie, a bad day, a nasty breakup.

Are you with me or are you with me?

Dark chocolate with a high cacao content is also a nutritious treat since it’s jam-packed with healthy antioxidants. But finding pure dark chocolate without any unnecessary additives can be a real struggle.

This is why I like to make my own chocolate.

I always keep a stash in the fridge, and delve into it almost daily — totally without guilt! In fact, I am doing my body a favor when I eat my homemade chocolate. It’s raw, gluten-free, and dairy-free. Each of its ingredients are packed with nutritional goodness, and the coconut oil even helps speed up my metabolism. What could be sweeter?

Best yet, the recipe is super simple and extremely quick to make.

Homemade and Healthy Chocolate


*I use Whole Foods 365 brand

You will also need a silicone chocolate mold.


Melt the coconut oil and raw honey together in a double boiler. If you don’t have a double boiler, no problem — put them into a glass oven-safe bowl or measuring cup (such as Pyrex), and place it in pot filled with shallow, boiling water (be careful not to let the water get into the bowl/ measuring cup). Stir the coconut oil and honey until melted, then add the cacao powder. Continue stirring until the mixture is smooth and consistent. Pour the mixture into your molds, and place in the freezer for 20-30 minutes to cool and set. After 20-30 minutes, pop the chocolates out of the molds and enjoy!

Since coconut oil has a low melting point, I suggest keeping your chocolates in the refrigerator.

One of the best parts about this recipe is its adaptability! You can use it to make any sort of chocolate-covered goodie you want (I love these salty, sweet & crunchy superfood snack bites). It is a great way to get more superfoods (goji berries, hemp seeds, chia seeds, etc.) into your diet, and definitely into children’s diets! Trust me, they won’t be complaining.


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  1. Hi, can I use expeller-pressed coconut oil and get the same health benefits? I love coconuts but I get tired of all my chocolates and desserts tasting like it. I’ll like my chocolate to actually taste like chocolate or cocoa 🙂

  2. These are so delicious! Naomy – I used cocoa butter instead and these don’t taste coconutty at all! There’s not as much coconut oil as I’ve seen in other recipes so I don’t think you’ll have an issue with flavor. 🙂

  3. Hi, Jess. It totally depends on the type of mold you are using. The final mixture is about a cup total. I get about 30 little star chocolates from one batch.

  4. Can I say delicious!!! Got the items minus honey from vitacost and it shipped here in 2 days. So easy to make and so yummy! I keep them in the freezer. Has a nice sort of an almost chewy center. I am excited to share this at parties and showers!!! Wish they had silicon molds in the shape of chocolate morsels. Got one today in the dollar section do target in the shape of lightening bolts!!!

  5. I made these but used ghee instead of coconut butter. I did use the coconut oil, but I have been noticing that sometimes coconut doesn’t always agree with me if I use too much. and they turned out awesome! I have silicone molds that I bought at the dollar store and they work awesomely!

  6. So, so yummy! I have been dairy free since I started nursing my daughter, who has a milk sensitivity. It has soooo hard to give up chocolate (I will admit I have cheated a few times). This recipe is perfect plus it will make my milk super nutritious for my baby girl.

  7. My God, HOW DELICIOUS THEY LOOK! Mouthwatering! With this quit-eating-sugar thing I have to admit that I miss chocolate.. but every time I cheat on being sugar-free, I am disappointed by conventional chocolates’ taste. Disgusting, how artificial and over sweetened, not to mention it’s not worth eating it. This recipe is a must try for me, thanks!:)

  8. Is there anything that I could substitute the coconut oil and coconut butter with? My mom ABSOLUTELY hates coconut. She once tasted coconut in a chocolate chip cookie. We thought she was crazy, but she was right! Any ideas? Thanks! Love your blog 🙂

  9. Thanks, Melinda! Well… you can used refined coconut oil with doesn’t have a taste. And really the cacao and honey overpower the coconut I think – I don’t taste it at all really, just yummy, fudgy chocolate 🙂

  10. I made these thinking it would be a nice, healthy substitute for the biscuits and sweets I was eating (I tend to like something sweet after a meal)… but I wasn’t expecting them to be so delicious! They’re much nicer than the sugary crap I normally eat — richer, more complex, and much more satisfying. They’re also super easy to make! I made mine with dried blueberries, which is a nice flavor combination, but I plan on experimenting with dried cranberries, pomegranate seeds, and other variations. Thank you for this recipe!

  11. What can I use instead of coconut butter. I can’t get that here in South Africa- can I use normal butter?

  12. Made them last night and brought these to work! Shared with my team..Loved them for that right amount of chocolate. Question: Would you please advise me on how to incorporate caramel almond butter into this recipe? (Someone brought it to the house and now I have to use it) This recipe is perfection so I am afraid to mess with it…

  13. Nadia,

    Here in this recipe, you recommend the Navitas brand cacao. This really shocks me to know that you have not done adequate research on the products you consume. A forensic food lab performed a study on several brands of cacao powder and nibs. The results were shocking, because Navitas brand was high in heavy metals like arsenic, mercury, lead, and cadmium. I really love your website, but please double check before recommending anything to the people who trust(ed) you.

    Here’s the link: http://labs.naturalnews.com/heavy-metals-chart-Superfoods-Cacao.html

  14. Savannah, how wonderful of you to share that link… really truly helpful.
    When we know better, we do better and it takes a village.
    However, the scolding to Nadia was unwarranted and not at all fair.

  15. I understand where you’re coming from. And I was truly not trying to “scold” her. I was just very shocked. I appreciate her website and all she provides. I’m sorry that my comment came out so derogatory.

  16. I don’t have silicone molds at this time, so I lined a baking pan with waxed paper and poured the melted mix like batter into the pan, then cooled it in the refrigerator. After it cooled I broke off pieces to eat. Added a handful of raw oats and some sunflower seeds to the hot mix. Might experiment with some nut butter added in next time. Healthy & nourishing, satisfying treats. And no refined sugar. Yay. Thanks for sharing your recipe Nadia.

  17. Awesome!! And thanks for sharing – that’s a great tip for anyone who doesn’t have any molds!

  18. I just finished making these!! Really heavenly!! I’m not sure what I did wrong but my mix was NOT pourable at all!! I ended up pinching off bits and hand pressing into my molds which was time consuming! Any suggestions??

  19. Hi, is there any alternative to honey that you could suggest in this recipe to make it vegan? Would really like to give it a go!! Thanks 🙂

  20. Hey, Imogen. Hmm maple syrup? Date sugar? I’m not really sure, I’ve only ever made it with honey but it’s worth experimenting!

  21. Hey!
    can I use something else than honey? Im vegan.
    and what does it taste like? I don’t like dark chocolate