Healthy Chocolate Recipe (Only 3 Ingredients!)

I have a confession to make. My name is Nicole and I’m a chocoholic.

“Hi, Nicole.”

I looooooove chocolate. And over the years, my tastes have become quite refined. I enjoy the darker, richer chocolates – not so much the Hershey variety.

I would love to find a way to make chocolate a health food. As it stands now, there are both pros and cons to your health.

Of course, chocolate does have some health benefits already. Cocoa, the main ingredient, reduces risk factors for heart disease. Chocolate is high in flavanols, helping to lower blood pressure and improve vascular function. It might also cut the risk of diabetes, stroke, and heart attack, but more research needs to be done to confirm that’s the case. (Source)

But once you add in sugar, you knock the health benefits of chocolate down a few notches.

That’s why I started experimenting, making my own chocolate at home. And do I have a yum-licious recipe to share with you!


Grab your kitchen scale (you should definitely have one!) and join me for a batch of delicousness.

But before we get started, let’s cover the things you’ll need.


What you’ll need

Cocoa and cocoa butter are both products of cocoa beans. Cocoa is the powder you’re likely already familiar with, drinking in hot chocolate or adding to recipes. Cocoa butter is the fat from the bean. It can be hard to find at a normal grocery store, so I recommend ordering it here. (If you find it somewhere else, do make sure it’s food grade!)

If you make chocolate without any sweeteners, the bitterness will likely turn you away. While I want to eliminate sugar, I don’t want to cut the sweetness completely.

Instead, I experimented with natural sweeteners, and found that I like maple syrup the best. Surprisingly, I couldn’t taste the maple in the chocolate, and nor could a few of my taste-testers. Honey also works well and leaves a honey taste – but I found that this type of chocolate melted just a little more easily, and didn’t have the same shine. Agave is another option, through your chocolate will taste faintly of agave. Any of these 3 options works, so choose your favorite sweetener.

If you want to make fun shapes like I did, you’ll need silicone molds. I have these and love them! Fun, whimsical, and not your ordinary chocolate shapes – robots, dinosaurs, animals, etc.

Finally, you can make the process a lot easier (especially when it comes to measuring out your cocoa butter) by using a kitchen scale, like this one. If you don’t, you’ll have to melt your cocoa before you can measure it.


Let’s make chocolate!

This recipe is incredibly easy. The hardest part is locating the ingredients you may not have on hand. (I hope the links above make that part easy for you!)

As I mentioned, I like dark chocolate, and this recipe is 80% cocoa. If you’d prefer your chocolate to be sweeter, all you need to do is use more of your natural sweetener.

This recipe is for 1 serving of 50 grams, or 5-7 molded pieces.

20g cocoa (1/4 cup)
20g cocoa butter (1.5 tablespoons)
10g sweetener (maple syrup, honey, or agave) (.5 tablespoon)


  1. Melt cocoa butter in the microwave or on a double boiler. Stir in the cocoa, then the sweetener of your choice.
  2. Mix thoroughly, then spoon into molds. Refrigerate until solid (about 45 minutes), then “pop” the mold inside out to peel off the chocolate piece intact.
  3. Enjoy!

This recipe makes delicious chocolate. As you might suspect, it’s high in fat, since 40% of the chocolate is cocoa butter. But it packs a surprising punch: 6g of fiber and 17% of your daily iron needs. Best of all, it has no refined sugar! And while this is a much healthier formulation than what you might find on store shelves, it’s still something to enjoy in moderation.

Sound tasty? Did you make it? Share your thoughts in the comments below.

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