This ultra-rich and decadent homemade chocolate is made with cocoa powder, coconut oil, honey, and chopped nuts.
It's very easy to make, and it tastes amazing thanks to the coconut oil, although you can opt for cocoa butter to make it less melty.
Making your own chocolate is easy. And when you make it at home, you know exactly what goes into it and you can also add tasty additions such as your favorite chopped nuts.
It's also a fun recipe to make! My kids LOVE helping me make it, and I'm happy to enlist their help. They love pouring the warm melted mixture into the molds, then watching it magically turn into pretty chocolate bonbons.
You'll only need four ingredients to make your own homemade chocolate! Here's an overview of what you'll need. The exact measurements are included in the recipe card below.
- Virgin coconut oil: I love the wonderful flavor it gives the chocolate.
- Unsweetened cocoa powder: I prefer Dutch-processed cocoa powder which is milder and not as acidic as natural cocoa powder. But if all you have on hand is natural cocoa powder, that works too, in my experience.
- Honey: I find that just 2 tablespoons are the perfect amount. They give this chocolate the perfect dose of sweetness - not overly sweet, but also not too bitter.
- Chopped nuts: You can omit them, so I did not include them in the ingredient shot below. But they do enhance the chocolate, both in terms of flavor and in terms of texture.
- You can use food-grade cocoa butter instead of coconut oil. This will result in more stable chocolate. I tried both, and personally, I prefer the flavor of the chocolate made with coconut oil.
- You can vary the nuts you use, so definitely use your favorite nuts. My husband loves this chocolate with pistachios. And you can use either unsalted nuts, or - if you enjoy sweet-salty flavor combinations - use salted ones.
- If you love coconut, ½ teaspoon of pure coconut extract will enhance the flavor even more.
Making homemade chocolate is surprisingly easy! So easy, in fact, that it's a great activity to do with your kids. Depending on their age, I find that they need very minimal supervision when making it.
The detailed instructions for making this recipe are included in the recipe card below. Here are the basic steps:
- Melt the coconut oil in the microwave, then gradually stir in the cocoa powder, honey, and nuts. You can also use the stovetop for melting the oil over low heat, but the microwave is faster and easier.
- Pour 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 a pan that would fit in your freezer.
- Freeze the chocolate until set. This should take between 20-30 minutes. I'm impatient, so I usually take them out after 20 minutes, even though they tend to still be quite melty at this point.
Even when it's made with coconut oil, the chocolate is not as melty the next day, after it's had some time to rest and stabilize in the fridge. So it's a good idea to make it a day ahead.
You should still keep it in the fridge and take it out of the fridge just before enjoying it.
Frequently asked questions
It's surprisingly easy! I like to mix cocoa powder, coconut oil, honey, and chopped almonds to create delicious chocolate that I can feel good about eating.
As you can probably imagine, it doesn't keep as long as commercial chocolate. And it does need to be refrigerated. You can keep it in the fridge, in a sealed container, for about a week.
Coconut oil is delicious, but since it's almost liquid at room temperature, any chocolate made with it will be quite melty. So you should keep it in the fridge. Another option is to use food-grade cocoa butter instead of coconut oil.
I like to enjoy a couple of these chocolates with coffee or with a cold glass of almond milk. They make the perfect dessert, but they are also good as part of a snack.
I sometimes make myself and my kids a plate with cheese cubes, fruit slices, and a couple of chocolates for an afternoon treat.
You can keep these chocolates in the fridge, in an airtight container, for up to a week. Take them out of the fridge right before enjoying them.
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Homemade Chocolate with Coconut Oil
- ¼ cup virgin coconut oil
- ¼ cup cocoa powder unsweetened
- 2 tablespoons honey
- 1 oz almonds roasted, unsalted, coarsely chopped in the food processor
- Place the coconut oil in a medium microwave-safe bowl. If it's solid, microwave it for 20-30 seconds to melt it.
- Sift the cocoa powder into the melted coconut oil. Use a small rubber spatula to combine.
- Mix in the honey, then the chopped almonds.
- Use a spoon to transfer the mixture into a candy silicone mold that you've placed on a tray. Freeze the mixture for 20-30 minutes, until completely set.
- Gently release the chocolate pieces from the mold. Keep the chocolate in the fridge in an airtight container for up to a week.
Add Your Own Notes
Nutrition per Serving
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