Hey chocolate lovers and chocoholics, I am so glad I am not the only one who is really into chocolate enough to make my own. As a chocolate lover, chocolate is always my first choice when it comes to dessert. I never have to think twice if I have to choose between chocolate or vanilla. But, consuming too much chocolate can be sickening from the added sugar and finding the right chocolate that hits the spot can be tricky. I love dark chocolate, and it is quite hard to find the perfect dark chocolate on the shelf. They are either too bitter, too dry or just too dull. And of course, not mentioning finding a clean label and with few ingredients, it is pretty much impossible.
Surprisingly, and not surprisingly, making your own chocolate is quite easy! And I am going to show you how you can make your own chocolate right at home. It contains only three ingredients and will just take you 5 minutes to mix everything together! This chocolate recipe is raw, paleo friendly, vegan-friendly, dairy-free, and gluten-free!
Most commercial chocolate is loaded with junks, and high-quality chocolate can be expensive.
Sugar is often added into dark chocolate to balance the bitter taste. However, some brands go overboard. It is rare to find a dark chocolate that doesn’t have added sugar. If you are buying chocolate, choose a brand that doesn’t have a high amount of sugar. This means sugar should be the last ingredient on the list.
Many stores brought chocolates contains an emulsifier to keep the cocoa and cocoa butter from separating and help blend flavors. However, lecithin isn’t absolutely necessary to make chocolate. A common emulsifier used is lecithin.
High-quality dark chocolate shouldn’t have any milk added to it unless it is milk fat. Milk fat often used to add moisture. But just like emulsifiers, milk fat is not required to make dark chocolate.
If you are a dark chocolate lover like me, avoid any dark chocolate that contains trans fat. Although it is less frequent to add trans fat to chocolate, manufacturers sometimes add it to improve shelf life and consistency. Sneaky, sneaky!
Dark chocolate is often flavored with flavoring agents, spices, and oils to improve its taste. When you buy it in the store, it is hard to tell if those ingredients are natural or artificial. If you want dark flavored chocolate, choose one that is organic. That way, you can be sure the flavors are not artificial.
Making your own chocolate is super easy and quick!
Organic Coconut Oil ( If you are not into coconut, I wouldn’t recommend you use coconut oil because it will give the chocolate a coconut flavor and aroma. Instead you can try this recipe with ghee butter.)
Organic Cacao Powder (Not cocoa and there is a difference. Cacao is full of vitamins, minerals, fiber, and antioxidants.)
Maple Syrup (Can be substituted with raw sugar, honey, agave)
These ingredients are very easy to find at any grocery store or specialty store. If you consume chocolate quite often and you love to share, I highly recommend that you purchase these items at a club store like Costco.
The below recipe is a general guideline, and I highly recommend that you play around with it based on your individual taste. If you like dark chocolate, add more cacao powder. If you want sweeter chocolate, add more sweetener.
In this recipe, I used coconut oil because it offers many fantastic health benefits! Includes:
**The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.**
Note that the saturated fat in this recipe comes from coconut oil. While it is debatable whether saturated fat in coconut oil it is good for you or not, coconut oil offers many health benefits to your overall health. Remember unlike animal fat, coconut oil or any plant-based oil provide more than just fats. They contain antioxidants and other significant components!
You can use this chocolate sauce for pretty much anything. You can make chocolate bars, chocolate covered strawberry, chocolate covered pretzel, drizzle on your nice cream (it will harden within a minute and will give your nice cream a new texture), add into your brownies, cookies, be creative!
While coconut oil is stable at room temperature, I will let you determine whether you think the chocolate will melt in the environment you are in. During the summertime, you keep it in your fridge or freezer.
For chocolate bars, if you want something softer texture like a truffle, put it in the fridge. If you want hard chocolate, put it in the freezer. Personally, I prefer the freezer.
If you are unsure if your chocolate would melt in room template, an easy way to determine is to look at your coconut oil on the counter! Is it solid or is it liquid?
There are thousands of combo of toppings that you can use from nuts to fruits. Click here to check out my recommendations from Amazon.