Homemade Healthy Chocolate (Four Ways!)

5 from 2 votes

Homemade Healthy Chocolate (Four Ways!)

With just four ingredients, this delicious and healthy homemade chocolate is made without artificial ingredients or refined sugars. Perfect for a sweet hit, but much better for you! Surprisingly easy to make with raw cacao powder, vanilla and brown rice syrup or maple syrup - then choose from strawberry, rice crisp, caramel or coconut, or add any of your favourites sweet fillings.

Prep Time10

Cook Time5

Setting Time1

Total Time1 15

Course: Dessert, healthy

Cuisine: Australian

Servings:

Calories: 99kcal

Author: Andrea Geddes

Ingredients

⅔ cup coconut oil
⅔ cup raw cacao powder
2 tsp vanilla extract or vanilla bean paste
4 tbsp brown rice syrup

Filling ideas

Strawberry filling

30 grams freeze dried strawberries
1 tbsp coconut oil
1 tsp brown rice syrup
2 tbsp dried cranberries

Coconut filling

¼ cup shredded coconut
½ cup desiccated coconut
2 tbsp brown rice syrup
1-2 tbsp coconut oil
2 tbsp vanilla extract or vanilla bean paste

Salted caramel filling

6 medjool dates
1 tbsp brown rice syrup
1 tsp tahini
1 tsp vanilla bean paste
pinch of salt

Crispy rice filling

Rice Bubbles or puffed quinoa

Instructions

For the chocolate

In a saucepan over low heat, combine all of the chocolate ingredients and stir until the coconut oil has melted and the mixture is smooth. Don’t overheat or boil.
If you are making plain chocolate with no filling, pour the chocolate into your chosen chocolate moulds and place into the fridge for 1-2 hours, or until set.
If you are making chocolate with one of the below fillings, pour the chocolate mix into the moulds until HALF FULL. Set the remaining chocolate mixture aside. (The rest of the chocolate will be poured over the top once the filling has been added.)
Place the half filled moulds into the fridge or freezer until the chocolate has set. Then add small spoonfuls of the filling (see the filling options below) and pour the rest of the chocolate over the top of the filling to cover. You may need to gently re-heat the chocolate if it has set slightly. Refrigerate until set and enjoy! Keep the chocolates refrigerated to prevent melting.

For the strawberry filling

Combine the strawberries, coconut oil, brown rice syrup and cranberries (optional) into a food processor and blend until completely smooth. Add spoonfuls to the chocolate as per the instructions above and allow to set.

For the coconut filling

Combine the dessicated coconut, brown rice syrup, oil and vanilla into a food processor and blend until mostly smooth. Add the shredded coconut and blitz until combined, but still textured. Add spoonfuls to the chocolate mixture as per the instructions above and allow to set.

For the caramel filling

Add all of the ingredients to a food processor and blend until smooth. Add spoonfuls to the chocolate mixture as per the instructions above and allow to set.

For the rice crisp filling

Simply sprinkle Rice Bubbles or puffed quinoa over the top of the set chocolate and then pour more chocolate over the top.

Notes

The filling quantities above are specified for if you are choosing one filling. If you want to make a combination of two, three or all four, you can reduce the quantities of each to suit- or choose another favourite filling like crushed toasted hazelnuts, dried fruit or even a little peppermint essence.

This chocolate is lovely and smooth, but due to the coconut oil, it doesn't set as well as traditional chocolate. For this reason, it needs to be stored in the fridge or freezer until ready to eat.

You can use any chocolate moulds for this chocolate. Slightly bigger moulds will allow you to fit and enclose the filling easily.

Nutrition