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…
- 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. - 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. - 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. - 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.
- 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.
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
Don’t be afraid to experiment with the flavours to make your own special chocolate bar. A few ideas to get you started:
- ground ginger
- orange zest or orange extract
- chili flakes
- chopped nuts
If you enjoy this recipe make sure you check out my recipe for homemade chocolate with cocoa butter!
Homemade Dark Chocolate
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)
Instructions
- In a small pot over a low heat: melt the coconut oil.
- Stir in the honey, and salt.
- 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.
- 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
Serving Size:
30 grams Calories: 143Total Fat: 11gSaturated Fat: 9gSodium: 15mgCarbohydrates: 14gFiber: 4gSugar: 7gProtein: 2gShop this Post
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gianna says
it tasted really good 🙂
Sarah Nevins says
Thanks Gianna!
Donald says
I have made this many times and always enjoy it. I have found that to melt the coconut oil and warm the honey to the same temperature aids in the consistency. And I pour the oil into the honey and mix then pour the honey and oil mixture into the cocoa or cacao powder in a small food processor and blend slightly then pour into my molds. I have found that the process is as important as the ingredients for consistency. I love, love, love this recipe.
Sarah Nevins says
Hi Donald! I’m so thrilled to hear how much you enjoy the recipe! Thanks for taking the time to come back and share your comment & tips! Love the idea of blending the mixture for consistency – next time I make this I’ll give that a try!
Chris Petrillo says
OMG, thank you, Sarah, for these two recipes for making chocolate and dark chocolate I hope you don’t mind answering this question for me. I am starting to do small batch protein bars/meal replacement bars really and the top layer is dark chocolate. Trying to get my feet wet selling them locally. Is it more cost effective to make my own chocolate for these bars or just buy dark cacao wafers and melt them down? I am targeting to make about 200-400 bars a month.
Thank you
Chris
Sarah Nevins says
Hi Chris! So sorry I didn’t see your comment sooner!
What an exiting venture you’re getting in to! I’m not totally sure, but I would imagine it’s probably more cost effect for both your time and ingredients to buy dark cocoa wafers and melt them down. I also think it would probably be much better to buy premade chocolate just for the sake of consistency as small changes and environment factors can make a big difference in how this chocolate comes out (for example if even a small amount of water mixes into the chocolate before it’s ready it can end up coming out with a grainy texture).
Most importantly, this chocolate would be as shelf stable as store bough chocolate as it’s not been tempered. Without tempering the chocolate it will melt quite easily. While I think this chocolate is great for a quick and easy homemade version, it’s not really ideal to sell or use in a more professional manner.
I hope this helps and good luck on your new business!
Kendall says
was this actually supposed to be 1 cup of cocoa powder to 1/2 cup of coconut oil? I had to add another 1/2 cup of oil to make an actual sauce. Bad recipe
Sarah Nevins says
Hi Kendall,
That’s strange! A couple things that could have went wrong here: Did you melt/warm the oil and honey all the way before mixing in the coca powder? If the honey and oil weren’t in a liquid state before adding the cocoa powder that could have certainly made the mixture feel thicker than it should. Another possible issue could have been how you measured the cocoa powder. If you used a measuring cup it could be possible that you may have accidentally packed in too much cocoa powder which would have also led to a dry mixture.
The amounts are definitely correct here – there are well over 200 reviews on this recipe to suggest it works for many.
Sorry it didn’t work out for you! I might be able to help you troubleshoot what went wrong if you’d like 🙂
Dee says
Do you have receipes with mixed nuts
Sarah Nevins says
Hi Dee! I don’t have a specific recipe with this chocolate that includes nut, but if you wanted to make it yourself it’s quite easy! All you would need to do/change is mix about 1/4 cup chopped nuts into the chocolate mixture just before you pour it into whatever mould/container you’re setting it in. I recommend you use toasted nuts if possible (it just tastes better that way)!
Laine Brubaker says
Took longer to gather the ingredients, & a cookie sheet short, & narrow enough which would fit into my freezer, than it did to actually make the recipe, LOL! Used maple syrup,& almond extract. Poured, then spread mixture onto parchment paper, which was anchored w/tape to the cookie sheet. Glad for chocolate chips to use in oatmeal bar recipe, w/no preservatives! Thank you for an easy to follow, great recipe!
Sarah Nevins says
Yay! Thank you so much – I’m so glad you enjoyed it 🙂
RUBY MACKEY says
THANK YOU FOR THE EASIEST CHOCOLATE CANDY RECIPE EVER. I THOROUGHLY ENJOYED MAKING IT AND EATING IT.
Sarah Nevins says
Thanks Ruby! So glad you enjoyed it 🙂
Alyssa says
I have used this recipe many times and my husband loves it. Do you have a Milk Chocolate variation of this same recipe?
Sarah Nevins says
Hi Alyssa! I’m so glad you’ve enjoyed it so much! I don’t currently have a milk chocolate version, but I am going to put that on my recipe testing list ASAP!
Elaine says
Hi Sarah,
I just made this dark Chocolate! It tastes really really good. Only one issue I had was the mixture was pretty dry, almost like bread dough, not sauce. Do you know what did I do wrong?
Sarah Nevins says
Hi Elaine! How do you measure out your ingredients? It sounds like their might be too much cocoa powder in comparison to the coconut oil/sweetner. Another potential problem – how warm does your chocolate mixture get? If the heat is too low its possible that the coconut oil doesn’t fully melt which could make things feel much thicker than it should be.
Sandra says
I have made this chocolate three times and it is delicious but the problem I find is it melts very quickly. If you know the reason please can I have some advice. Thank you
Sarah Nevins says
Hi Sandra! I’m glad you’ve enjoyed the chocolate! Unfortunately, the melting issue is because this is made with coconut oil. Coconut oil has a really low melting point (very close to room temperature) which is why this is prone to melting unless kept chilled.
If you wanted to make it less melt easily you would need to use cocoa butter (what’s typically used to make chocolate) in place of coconut oil. I’ve got a recipe here: https://www.asaucykitchen.com/homemade-chocolate-with-cocoa-butter/