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Finished Homemade Chocolates

Homemade Chocolate

Making your own chocolate can be inexpensive or a bit pricey, depending on the ingredients you use. If you typically buy good chocolate, you will definitely save money per bar.

Course Dessert
Cuisine American
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 2 hours 30 minutes
Yield 10 servings
Calories 107 kcal
Author Desiree Nielsen


  • ½ cup either pure cocoa butter or virgin coconut oil
  • ½ - ¾ cup cocoa powder raw, ethically sourced
  • 2-3 tbsp honey or maple syrup
  • ¼ tsp vanilla bean seeds
  • optional – unsweetened dried fruit or raw nuts of choice plus up to 1/8 tsp of cinnamon and/or cardamom


  1. Line a small loaf pan with a piece of parchment large enough that it wraps up two sides. This will make the chocolate easy to remove later on. Alternately, you could use silicone muffin cups for medallions. Sprinkle dried fruit or nuts across bottom of pan, if using.
  2. In a small saucepan, melt your fat over low heat.
  3. When melted, add cocoa powder and honey and stir to incorporate for 2-3 minutes. ¾ cup cocoa and 3 tbsp honey will give you a seriously dark chocolate. ½ cup cocoa and 2-3 tbsp honey is milder and sweeter.
  4. Turn off heat and stir in vanilla bean and spices, if using.
  5. Pour into loaf pan or cups and refrigerate until hard, at least 2 hours.
  6. Remove from fridge, cut into bars or just devour the whole darn thing. Note that this chocolate will be a bit more melt-y than the store-bought kind.

Recipe Notes

Because honey is a heavier substance, it may settle to the bottom of the chocolate. This creates a nice, fudgy layer but if you prefer a standard texture, stick to maple syrup.