Easy homemade dark chocolate with less than a handful of ingredients!

In case anyone actually needs another reason to reach for some chocolate…..

5 Reasons to Eat More Dark Chocolate🍫

You know, for health…

1. It’s basically brain food
   The cocoa found in chocolate helps increase blood flow to the brain which leads to faster reaction time, better problem solving skills, and improved attention span. Not only that, but increased blood flow to the brain also improves short term memory and decreases mental decline in seniors.
2. It helps protect against heart disease
   The flavonoids in chocolate help increase blood flow to the heart as well which helps to prevent blood clots and hardening of the arteries. Eating a small amount of dark chocolate a few times a week has been shown to lower blood pressure.
3. Younger looking skin
   Quality dark chocolate, not the sugary kind, is full of antioxidants that have anti-aging benefits to the skin. Not only that, but the same flavonoids that increase blood flow to the heart and brain also increase blood flow to the skin giving off a healthy glow.
4. It’s a “joy stimulant”Cocoa boosts levels of serotonin and endorphins in the brain which leads to improved mood. So when you’re feeling down and you’re craving something sweet it’s likely the boost in serotonin that your body is really craving.
5. It helps you stress less
   Chocolate is a great source of magnesium which has been dubbed “the original chill pill”. Getting more magnesium through diet leads to better sleep contributing to improved resilience to stress. Another study found: when test subjects who considered themselves to be highly stressed people ate an ounce and a half of dark chocolate a day for two week had a significant drop in stress hormones.

More for Chocolate Lovers

Chocolate Covered Dates

Homemade Nutella (Chocolate Hazelnut Spread)

Gluten Free Chocolate Cake

Chocolate Covered Blueberries (Fresh or Dried)

Keep in mind that these health benefits relate to quality dark chocolate – at least more than 70% cocoa. Conventional chocolate bars filled with lots of sugar and additives don’t have the same benefits and are likely to cause more problems than anything else.

How to make homemade chocolate with Coconut Oil

Making homemade dark chocolate is probably easier than you think. It’s made with only 5 ingredients: cocoa powder (or cacao), coconut oil, honey, and sea salt. All you need is about 5 minutes of melting and whisking plus time to set and you’re good to go.

If you follow this recipe as is you’ll end up with about 72% dark chocolate, but feel free to customise to your taste adding an extra tablespoon or so of honey. I never used to be a fan of dark chocolate but over time I learned to love it as my eating habits changed and I ate less sugar.

Spruce It Up

If you enjoy this recipe make sure you check out my recipe for homemade chocolate with cocoa butter!

Did you make this? Be sure to leave a review below and tag me on Facebook, Instagram, or Pinterest!

Recipe

Homemade Dark Chocolate

Yield: 10 servings Prep Time: 5 minutes Cook Time: 5 minutes Total Time: 10 minutes

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Easy homemade dark chocolate - only five ingredients!

Ingredients

• 1/2 cup coconut oil (105g)
• 4 tbsp honey or more for taste (85g)
• pinch of sea salt
• 1 cup unprocessed 100% cocoa powder or cacao powder (118g)

Need help converting to weights? Check out my cups to grams Conversion Guide.

Instructions

1. In a small pot over a low heat: melt the coconut oil.
2. Stir in the honey, and salt.
3. Remove the mixture from the heat. Add the cocoa powder and mix until it's dissolved into the chocolate mixture. You should have a smooth, lump free chocolate sauce.
4. Pour the chocolate into silicone moulds or a lined baking pan. Leave out at room temperature to cool and fully set. Once they've hardened pop them out of the moulds and enjoy.

Notes

• You can also use cocoa butter in place of the coconut oil for a creamier chocolate.
• Use maple syrup or agave for a vegan friendly chocolate. Use maple syrup for low FODMAP. Just keep in mind that maple syrup contains more water than honey and could leave you slightly grainy chocolate.
• Keep chocolate stored in an airtight container in the fridge.
• Don't pack the cocoa powder into a measuring cup - lightly scoop it into the cup until filled.
• I no longer recommend cooling/setting in the fridge or freezer. Firming up at room temperature will take much longer, but the chocolate is much less likely to melt at room temp/in your hand this way.

Nutrition Information

Yield: 10

Serving Size:

30 grams Calories: 143Total Fat: 11gSaturated Fat: 9gSodium: 15mgCarbohydrates: 14gFiber: 4gSugar: 7gProtein: 2g

This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.

© A Saucy Kitchen, Sarah Nevins

Course: Desserts Cuisine: Gluten Free

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  Silicon Chocolate Bar Molds 4 Pack