Healthy Homemade Chocolate With Only Three Simple Ingredients


  • You’ll need 6 tbsp. of coconut oil.

  • Also, 4 tbsp. of cocoa powder or 6 tbsp. of carob powder.

  • Lastly, 8 tbsp. of unrefined sugar cane if using cocoa powder, and 6 tbsp. if using carob powder. Plus, you can also add some toppings of your choice.


  1. So as a base, you’re going to use coconut oil which is a great fat to use especially for homemade chocolate because it’s going to solidify. You’ll see that it’s solid and what you’re going to do is start by taking some of it, put it in a pot on low heat, melting it down to a liquid. While the coconut oil is melting, you can get your pan ready. You can use a loaf pan just like a regular bread loaf pan and line it with parchment paper.

  2. In this way, you can lift the chocolate out really easily when it’s set, break it, and it will be a nice bar. Find a loaf pan with a size that is good for the amounts that you need in the recipe. You can leave some extra room with the paper so that when it’s done, you can wrap the chocolate up, put it in a bag, and keep it.

  3. You can also do it in a muffin tin if you want little individual chocolates or any type of container will work. A mold will also be really cool if you have a shape molder, but lining it is more important because again, you can lift it out really easily. Otherwise, you can put some coconut oil on the container as well.

  4. Leave the coconut oil on just a low heat until it’s fully melted and clear. What this does is it helps the other ingredients mix in better so you don’t need to use as much oil. If you use it as a solid, you’ll need a ton more in order to mix this stuff in.

  5. The second ingredient is cocoa or carob powder. Just dump it tight on in and add some sugar, which is the third and last ingredient for this recipe. Use an unrefined cane sugar. It’s so much better than white sugar and it also has less effect on your blood sugar swings.

  6. Not to mention that there are some nutrients in unrefined sugar, not a ton but some and definitely more than in white sugar. You can grind it up so that it’s a lot finer and powdery. If you’re using cocoa powder, cocoa doesn’t have any natural sugar in it, unlike carob powder. If you’re using carob powder, you can leave the sugar a bit chunkier and use less of it. But if you’re using cocoa powder, you’ll want the sugar to be finely ground.

  7. Get these two ingredients stirred so that they’re fully blended. Then you’re just going to pour it right into the pan or mold you’re using. Once you’ve poured it into the pan, you’ll see your beautiful little pond of chocolate. It’s so perfect that you can even see your reflection. Just put it in the fridge and it will set.

  8. You can put it in as a plain or you can add in some of your favorite toppings. Some of these toppings include chopped almonds, chopped pecans, chopped pistachios, chopped walnuts, chopped brazil nuts, coconut flakes, dried or fresh berries. If you want to toast the nuts, just put them on a baking sheet and pop them in the oven in about 350 °F, which is 180 °C for eight to ten minutes just until you can start to smell the nut. Just let them cool and chop them coarsely. You can also swirl in some peanut butter on your homemade chocolate if you love it to go with your chopped nuts.

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