This homemade chocolate recipe started as what I called “emergency chocolate” – meaning its what I made when I wanted chocolate but didn’t have any at the house (…emergency!). After a while though, I realized that this recipe was good enough to replace the chocolate bars I was buying (better even!) not to mention money-saving and more sustainable (👋🏼 bye, packaging).
Not only is this recipe healthy, but this homemade chocolate is super easy to make using ingredients you probably already have! Simply mix coconut oil, cocoa powder, and maple syrup, freeze, and voilà: homemade chocolate.
Why This Homemade Chocolate Is Healthy
This homemade chocolate is made with simple, real ingredients and is vegan, gluten-free, paleo, and soy-free. Here are some of the benefits.
Coconut Oil. Coconut oil contains natural saturated fats that may HDL (“good”) cholesterol levels in your body. One type of saturated fat found in coconut oil called lauric acid, has antibacterial and other antimicrobial effects.
Cocoa Powder. Cocoa powder is full of minerals, including magnesium, the anti-stress mineral. Chocolate is also very high in antioxidants.
Pure Maple Syrup. Pure maple syrup is also high in antioxidants and other nutrients like riboflavin, zinc, magnesium, calcium, and potassium.
Homemade Chocolate Tips
After lots of experimenting, below are the three best options for making this homemade chocolate. Before freezing either…
- Pour chocolate mixture into a regular muffin tin lined with muffin liners (divide between six cups).
- Use a silicone muffin pan or silicone muffin cups (divide between six cups).
- Make chocolate bark by spreading the chocolate mixture on a baking sheet lined with parchment paper.
I love the taste of pure maple syrup, but you can totally use another liquid sweetener of choice like honey or agave syrup. Or make sugar-free homemade chocolate! Simply omit the maple syrup and add a tiny bit of natural sugar-free sweetener like stevia or monk fruit (powdered or liquid sweeteners work best). Experiment with amounts depending on sweetness preference.
Chocolate Topping Ideas!
From smoothie bowls to salads to… chocolate – I’m obsessed with toppings. Here are just a few of my favorites, but feel free to experiment or leave them out completely!
- Nuts. Almonds, pistachios, peanuts, cashews, walnuts, hazelnuts, shredded coconut.
- Dried Fruit. Goji berries, dried cranberries, freeze-dried raspberries, dried mango, raisins, banana chips.
- Other. Cacao nibs, coffee beans, sesame seeds, pumpkin seeds, sunflower seeds, toffee, sea salt, rosemary (and other dried herbs).
Easy Homemade Chocolate
- Prep Time: 10 Minutes
- Total Time: 10 Minutes
- Yield: 6 1x
- Category: Dessert
- Method: Freeze
- Cuisine: American
- Diet: Vegan
- 1/4 cup extra virgin coconut oil, melted (measure after melted)
- 3 tablespoons pure maple syrup (see sweetener notes)
- 1/4 cup cocoa powder
- 1/2 teaspoon pure vanilla extract
- 1/8 teaspoon salt, plus more to taste
- toppings, like nuts, seeds, and or dried fruit, optional
- In a mixing bowl mix together the melted coconut oil, maple syrup, and vanilla extract.
- Add in cocoa powder and salt and stir until very smooth and all cocoa clumps disappear.
- Pour into desired container (see container notes!) and top with toppings, if desired.
- Freeze until solid, about 30 minutes. Store in the freezer or fridge since this chocolate will melt at room temperature.
Sweetener Options. This recipe can be made with another liquid sweetener, like honey or agave syrup. To make this recipe 100% sugar-free, simply omit the maple syrup and add a tiny bit of natural sugar-free sweetener like stevia or monk fruit (powdered or liquid sweeteners work best). Experiment with amounts depending on sweetness preference.
Container Options. Choose one of the following before freezing:
– Pour chocolate mixture into a regular muffin tin lined with muffin liners (divide between six cups).
– Use a silicone muffin pan or silicone muffin cups (divide between six cups).
– Make chocolate bark by spreading the chocolate mixture on a baking sheet lined with parchment paper.
Storage. Store in the freezer or fridge since this chocolate can melt at room temperature.
Keywords: homemade chocolate, vegan chocolate, coconut oil chocolate
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Can i use date paste as sweetner.?
I’ve never tried using date paste so I’m not sure – if you try it, let us know!
Are there nutrition facts for this recipe?
We don’t post nutrition facts at this time, sorry! But you can enter the recipe here!
Abby Jacobson says
So happy you enjoyed it! Can’t go wrong with chocolate!
I was so sure these were going to be bitter and go in the bin like every other homemade chocolate recipe I’ve ever tried. They are not and they didn’t. They are all going into my mouth. Every. Single. One. Great recipe! Thank you!
Haha so happy to hear that! Enjoy!
Delicious. I doubled the recipe and used a food processor which produced a melt-in-your-mouth yet spreadable paste in about two seconds. I used this as a second layer over a no-bake bar and it is divine. Thank you!
So happy you enjoyed it!
This is SO good! I made some this morning to enjoy throughout the week. Thank you!