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5-Ingredient Healthy Homemade Chocolate (Vegan, Paleo) –Video

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Have you ever made your own chocolate bars?

5-Ingredient Healthy Homemade Chocolate (Vegan, Paleo)

It’s really the best treat, and I love that I have control over the amount of sugar that goes into them.

I know this recipe is nothing new, but hopefully you can gain something by watching the recipe in action.

The base recipe can be made your own by adding ingredients like mint extract (my fave!), goji berries, nuts/seeds, or dried fruit.

Though I don’t talk about it in the video, my favorite way to lower the sugar is to add about 8 drops of liquid stevia in place of two tablespoons of the maple syrup. You could also make it totally sugar-free by doubling that amount and eliminating the sweetener altogether, though I like to mix a natural sweetener with stevia for best taste (no aftertaste).

However you choose to make this, I am sure you will love it! Enjoy!

3.75 from 4 votes
A woman's hand holding a rustic piece of dark chocolate.
Print
Healthy Homemade Chocolate
Prep Time
5 mins
Total Time
5 mins
 

Only five ingredients needed to make your own chocolate bars!

Course: Dessert
Cuisine: Chocolate
Servings: 12 pieces
Calories: 104 kcal
Author: Lauren Goslin
Ingredients
  • 1/2 c . cacao or cocoa powder
  • 1/2 c . extra virgin coconut oil
  • 1/4 c . pure maple syrup or runny honey
  • 1/2 t . vanilla extract
  • pinch sea salt
Instructions
  1. Combine all of the ingredients until smooth and creamy.
  2. Spoon mixture into chocolate molds of your choice.
  3. Freeze until hard and set.
  4. Enjoy!
  5. *Keep in the freezer for best taste/consistency, as they melt quickly.
Recipe Notes

Fat: 9.6 g  Carbs: 6.4 g  Sugar: 4 g  Protein: 0.7 g; Nutrition facts are based on using cocoa powder and maple syrup. WW points (new system): 3

Nutrition Facts
Healthy Homemade Chocolate
Amount Per Serving
Calories 104
* Percent Daily Values are based on a 2000 calorie diet.

Adapted from this recipe

5-Ingredient Healthy Homemade Chocolate (Vegan, Paleo) 1

Have you ever made your own chocolate bars?

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Comments

    • Lauren says

      I actually have tried it with olive oil, and it worked pretty well. It definitely has an olive oil taste and doesn’t harden quite like coconut oil though, so beware of those two points.

      Reply

    • Lauren says

      Hi Clarissa,

      Vegetable oil won’t work here, as you need the oil to solidify. Butter would work, if you have that. The honey should work, as long as it’s runny in consistency.

      Reply

  4. Donna says

    Hi Lauren, I’ve made your recipe before in the past. It’s been a while and thought I would make some today. Well I used carob which I know is fine…but once I added the maple syrup, the carob and coconut oil were already combined, the whole thing got clumpy6and quite gross. This has never happened before. Do u have any ideas as to why? I melted the coconut oil poured tat over carob stirred that then added MS and vanilla. Was so sad. Coconut oil was still warm from melting if that matters or not. Ty!!!

    Reply

    • Lauren says

      Hi Donna,
      Sorry for the delay, I’ve had that happen as well. I’m not entirely certain what causes it. If none of your ingredients are cold (thus seizing up the coconut oil), then I would just add a bit more oil to see if that helps. I hope your ingredients weren’t wasted!

      Reply

  7. donna says

    Hi…the original recipe is completely different than the recipe at the end of your post? Am I missing something? Coconut butter vs oil abd far less sweeteners etc. Thx for clarifying.

    Reply

    • Lauren says

      If you’re meaning where I adapted it from, my version is different than that one. That is from a different blog, and I made changes based on my personal preferences.

      Reply

  8. Holly says

    I just made a similar recipe you had posted in March of 2013, but now I can’t find it on your website. When I made it, I wondered if you had meant to put 3 T. of honey because 3 tsp. just wasn’t enough. (see the recipe of yours I posted below). Anyway, using cocoa butter was a brilliant idea! Thank you for introducing me to that! I love making treats & things with coconut oil, but wish that it didn’t melt at room temperature when I try to send it in my kids’ lunches, etc. I am definitely going to use more cocoa butter from now on! Yippee!!

    5-Ingredient Chocolate Candy

    Print
    Prep time
    5 mins
    Total time
    5 mins

    Author: Lauren Goslin
    Serves: 4
    Ingredients
    ¼ c. cocoa butter, melted (coconut oil will work as well)
    3 t. honey, warmed a bit to be mixed easier
    1/16 t. sea salt
    ½ t. vanilla extract
    4 T. cocoa powder

    Instructions
    Mix everything together in a small bowl until well combined.
    Pour into molds or onto a wax paper-lined plate.
    Freeze or refrigerate until hardened.
    Enjoy!
    The secret ingredient to homemade chocolate (I believe) is cocoa butter. While you can accomplish the task with coconut oil, it really isn’t the same. Cocoa butter adds that extra hit of chocolate and it doesn’t melt at room temperature!
    It all starts with 5 ingredients…

    Reply

  9. Christy Toleman says

    Lauren, I made these chocolates and used dark chocolate powder and they came out great. I did have one issue I had a question about. After freezing them and taking them out of the molds, the maple syrup had separated in some, not all, of the candies. Do you know why this may have happened? Do I need to mix better? Please let me know.
    I just came on to your website a few weeks ago and I have tried 3 recipes and they all taste AMAZING.. Thank you for the recipes.

    Reply

  10. JoCo says

    Just made this tonight to go on top of banana ice cream and black bean brownies. I like the idea of using it as a syrup. Before freezing, it has a wonderful consistency and putting it on the cold ice cream make it almost like those chocolate shells I used to have as a kid. I love healthy nostalgia.

    Reply

  11. Amber says

    Wow, I never knew this was easy to make! I like how you can control the sugar content in this recipe, but I was wondering if there is a way to control the fat content? The fat content is too high to my liking for a snack.

    Reply

  13. Joana says

    Hi Lauren,
    I’ve just put the mixture in the freezer! While I’m waiting to taste I have one question: this time i did the recipe with coconut oil but as I’m not a big fan of it could you tell me if this recipe could work with olive oil? And would it be the same quantity?
    Thank you 🙂

    Reply

    • Lauren says

      Unfortunately not, as the coconut oil is what solidifies and holds everything together. You can try cocoa butter or regular butter though (same quantity)! 🙂

      Reply

  14. Chantelle says

    Seriously, why do I ever buy expensive organic chocolate bars when I know its this easy to make and sooooo much better! Thanks for the reminder Lauren, good to have a stash in the back of the freezer.

    Reply

  15. Marfigs says

    Yum! I love making my own chocolate but usually keep it basic – this looks uber tasty though! This may be random but have you ever added other liquids such as coffee to yours? Every time I add something water-based, even some extracts, the chocolate immediately goes funny and hard – very bitter! Have you experienced this before/know what I can do to get my coffee-flavoured choc on without disaster?

    Reply

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