Recipe By Linda
Published Apr 2nd
Prep 10m Cook - Additional 1h Ready In 1h 10m
Servings 8 servings Calories 157

Homemade chocolate that melts in your mouth. Made without artificial ingredients or waxes, this wholesome treat is ideal for the health conscious individual who enjoys an indulgent treat. Sweetness can be tweaked to taste, and add-in ingredients and combinations are endless. Enjoy!

Recipe Ingredients

  • ½ cup coconut oil
  • ½ cup cocoa powder
  • 3 tablespoons honey
  • ½ teaspoon vanilla extract

Cooking Directions

  1. 1 Gently melt coconut oil in a saucepan over medium-low heat. Stir cocoa powder, honey, and vanilla extract into melted oil until well blended. Pour mixture into a candy mold or pliable tray. Refrigerate until chilled, about 1 hour.

Nutrition Facts

  • Calories 157
  • Carbohydrate 9.4 g
  • Fat 14.7 g
  • Fiber 1.8 g
  • Protein 1.1 g
  • Saturated Fat 12.9 g
  • Sodium 1.5 mg
  • Sugar 6.6 g

Chef's Notes

Flavor by adding orange zest, peanut butter, dried coconut, chopped nuts, cinnamon, cayenne pepper, etc. to taste and consistency desired. Add after melting coconut oil, cocoa powder, honey, and vanilla together; Maple syrup can be used in place of honey; Number of servings depends on thickness of mold(s) used, as does set up time; Not recommended for baking. Must be kept refrigerated.


  1. Delicious just as written! But I have also played around with the recipe and I found that adding a tiny bit of sea salt makes this great recipe even a bit better. (Salt really brings out the sweetness in candies and chocolates!). I also have made this with almond extract and even coffee extract and - Read more ...
  2. This chocolate is delicious, but I did have to switch up how I made it. I kept the ingredients exactly the same, but I tried this recipe three times, and the third time was the keeper! I know other reviewers said they also had the problem of the honey sinking to the bottom. When I - Read more ...
  3. This "Homemade Melt-In-Your-Mouth Dark Chocolate (Paleo)" is out-of-this-world delicious! Oh my goodness! I used flavorless "refined" organic coconut oil (not "virgin" coconut oil) since I don't like the characteristic fruity taste of coconut oil in most recipes. My coconut oil was liquid at room temperature, so I wasn't going to bother to heat it. I - Read more ...
  4. We love this, although the last time we made them, I used raw cacao butter instead of coconut oil as I had only liquid coconut oil and didn't know if it would set properly. And oh my! This batch was KILLER! Full chocolate flavor, and it rivals my all-time fave, Scharffen-Berger. I always add vanilla, - Read more ...
  5. Made this twice now and it is really very good. The first batch I made with some ground cayenne and the second time I made separate 1/2 batches with fresh mint leaves (I let the leaves rest with the melted mixture for a bit) and coconut flakes sprinkled in at the end right before pouring - Read more ...
  6. I tried this not knowing what to expect. I loved it! In addition to the honey, I added 1 1/2 tablespoons of Agave nectar, I like it a little bit sweeter. Finally I added 1/2 tsp of sea salt and 1/3 C chopped almonds. Fabulous! I only made mine 1/4" thick and I didn't have - Read more ...
  7. This was surprisingly good! I used a whisk to mix the cocoa, honey and vanilla into the melted coconut oil, then poured it into a foil-lined loaf pan (this size pan created the perfect thickness) and sprinkled in some toasted pecans. Chilled for about 1 1/2 hours, popped the foil out and cut the chocolate - Read more ...
  8. I was looking for another recipe when I stumbled across this one. Seeing that I had all the ingredients, I decided to try a batch. Wow, are these good!!! I can't believe how simple they are. To prevent the honey from sinking to the bottom of the chocolate, here is what you do. Mix the - Read more ...
  9. I tried this recipe and not sure if it was just first time bad luck but all the coconut oil stayed on top of the mold and the honey sunk to the bottom. So what I was left with was a chocolate that only tasted good on the bottom. I may try again though.

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