Chocolate (soft version)

Chocolate (soft version)

I've been experimenting a little bit with homemade chocolate, and this was the first recipe I tried. Unless it stays refrigerated, this one isn't the best for molding. It has an almost brownie-like texture at room temperature, and would be awesome inside truffles. This is the basic recipe, but tastes fabulous with added peanuts, cacao nibs or flavorings.


  • 1/4 cup coconut oil can use cacao butter for firmer chocolate
  • 1/4 cup unsweetened cocoa powder
  • 2 tbsp honey or pure maple syrup
  • 1 oz roasted nuts (peanuts, almonds, pecans) if desired


  1. Melt the coconut oil in the microwave.

  2. Gradually stir in the cocoa powder, honey, and nuts (if desired).

  3. Pour the mixture into a candy silicone mold (or baking cups). It's a good idea to place the mold on a tray that fits in the freezer.

  4. Freeze the chocolate until set (about 20-30 minutes).

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