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Homemade chocolate is served on a white plate.
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Easy Homemade Chocolate

This easy homemade chocolate recipe uses cocoa powder, coconut oil, and honey. It's rich, smooth, and ready in minutes.
Course Dessert
Cuisine American
Prep Time 15 minutes
Freeze time 20 minutes
Total Time 35 minutes
Servings 4 servings
Calories 202kcal
Author Vered DeLeeuw

Ingredients

  • ¼ cup virgin coconut oil See notes below
  • ¼ cup cocoa powder Unsweetened, Dutch-processed
  • 2 tablespoons honey see notes below
  • 1 ounce almonds Roasted, unsalted, coarsely chopped

Instructions

  • Place the coconut oil in a medium microwave-safe bowl. Microwave for 20-30 seconds to melt and warm it.
    ¼ cup virgin coconut oil
    Melted coconut oil in a bowl.
  • Sift the cocoa powder into the melted coconut oil. Use a small rubber spatula to combine.
    ¼ cup cocoa powder
    Adding cocoa powder to melted coconut oil.
  • Mix in the honey, mixing quickly and continuously.
    2 tablespoons honey
    Adding honey to the mixture.
  • Mix in the chopped almonds.
    1 ounce almonds
    Mixing in chopped nuts.
  • Spoon the mixture into a candy silicone mold. These molds are flimsy, so it's a good idea to place the mold on a tray or pan that fits in your freezer. The mold I typically use isn't currently available on Amazon, but here's a similar one. Freeze the mixture for 20-30 minutes until completely set.
    Spooning the chocolate into a candy mold.
  • Gently release the chocolate pieces from the mold.
    Releasing the chocolate from the pan.
  • Enjoy immediately or refrigerate overnight for improved texture.
    A bitten piece of homemade chocolate.

Video

Notes

  • Sweetness is a personal preference. Use this recipe as a guide and adjust to taste.
  • To prevent the honey from clumping or sinking, make sure the mixture is fully melted and warm before adding the honey, and whisk continuously so it blends smoothly. If your honey is thick or crystallized, warm it gently first, so it blends more easily.
  • I only tested this recipe with real honey, so I don't know how other liquid sweeteners, including maple syrup, would affect the texture.
  • The chocolate sets better and becomes less melty the next day, so I recommend making this recipe a day ahead.
  • You can use any type of chopped unsalted nuts, such as pecans, which I used when filming the video. They can be salted (if you like sweet-salty flavor combinations) or unsalted.
  • For less melty chocolate, use 2 ounces (¼ cup melted) of food-grade cacao butter instead of coconut oil.
  • This recipe makes 4 servings. The exact number of pieces you get will depend on the mold you use. The mold I typically use makes 10-12 pieces. Other candy molds will yield a different number of pieces. You can also use a chocolate bar mold.
  • You can keep the leftovers in an airtight container in the fridge for up to a week. Take them out of the fridge right before enjoying them.

Nutrition

Serving: 0.25recipe | Calories: 202kcal | Carbohydrates: 13g | Protein: 2g | Fat: 17g | Sodium: 71mg | Fiber: 3g | Sugar: 9g