Homemade Chocolate Recipe

This rich and decadent homemade chocolate is made with cocoa powder, coconut oil, honey, and chopped nuts. It's ready in 30 minutes!

Course Dessert

Cuisine American

Prep Time 15

Freeze time 20

Total Time 35

Servings servings

Calories 202kcal

Place the coconut oil in a medium microwave-safe bowl. If it's solid, microwave it for 20-30 seconds to melt it.
¼ cup virgin coconut oil
Sift the cocoa powder into the melted coconut oil. Use a small rubber spatula to combine.
¼ cup cocoa powder
Mix in the honey.
2 tablespoons honey
Mix in the chopped almonds.
1 ounce almonds
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 would fit 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.
Gently release the chocolate pieces from the mold.
Enjoy immediately or refrigerate overnight for improved texture.

Sweetness is a personal preference. Use this recipe as a guide and adjust to taste.
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.
I only made this recipe with real honey, so I don't know how other liquid sweeteners, including maple syrup, would affect the texture.
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.