I love chocolate, but it’s not always made with the best ingredients. This healthy Homemade Paleo Chocolate recipe solves that problem!
Made with 7 healthy ingredients, this easy chocolate bar recipe is great because it’s soy-free and dairy-free. It’s also super simple to make. All you need is cacao butter, cocoa powder, coconut butter, maple sugar, sunflower lecithin, vanilla powder, and salt.
What is sunflower lecithin?! It is a super food that contains phosphatidylcholine. Phosphatidylcholine is an important nutrient because it breaks down fat. It also helps with the formation of acetylcholine, a neurotransmitter that is vital for memory and mood stability.
Sunflower lecithin is key to this Homemade Paleo Chocolate recipe. The recipe will not work without this ingredient because it gives the chocolate its creamy flavor. More important, sunflower lecithin keeps the ingredients from separating. I use sunflower lecithin in my Creamsicles recipe, and add it to smoothies every day.
Homemade Paleo Chocolate
Ingredients
- 50 grams cacao butter
- 15 grams coconut butter
- 10 grams cacao powder
- 10 grams maple sugar, powdered
- 2 grams sunflower lecithin powder
- ½ gram vanilla powder
- 1 pinch celtic sea salt
Instructions
- In a very small pot over very low heat, melt cacao butter
- Stir in coconut butter, then remove from heat
- Use scale to measure dry ingredients
- Measure cacao powder and place in a small bowl
- Measure maple sugar and add to bowl
- Measure lecithin and add to bowl
- Measure vanilla powder and add to bowl
- Add salt to bowl
- Grind dry ingredients in a coffee grinder
- Use whisk to mix dry ingredients into cacao butter mixture
- Transfer mixture to chocolate bar mold
- Refrigerate for 1 hour, then serve
- Store in refrigerator for up to 1 week
I created this recipe using weight measurements rather than volume. This recipe will not work without a scale because so many of the ingredients are in such small amounts it is not possible to measure them accurately by volume. Although I know that most American are used to cooking by volume, I don’t have volume measurements for this recipe, so it does require a little flex!
Another tip? This tiny whisk is very helpful when mixing the dry ingredients into the wet. A standard size whisk didn’t work. Please note this recipe makes one chocolate bar, and I made a couple of extra for the photo. I tested this Homemade Paleo Chocolate recipe more than 50 times to make it perfect and I know you’ll love it!
Anna Weiner says
Dear Elana, Found you about 6 years ago and have loved so many of your recipes and blogs. Regarding this yummy looking chocolate – could I freeze the bar since you state that it’s best kept for only a week? I know, I know but, though I enjoy me some good chocolate, I don’t eat a lot at a time!
Thanks for this and all your other good advice.
Elana says
Anna, I think that will work :-)
Nicole says
Elana you are amazing, thank you for all that you do! Love love love your blog and books! I am slowly working my way through your recipes and you never disappoint. Can’t wait to try this one!
Elana says
Nicole, you’re welcome! I’m so glad to hear you are enjoying my recipes!
Jim says
I feel so left out. I live in China where these ingredients are non-existent.
Elana says
Jim, maybe amazon delivers there :-)
Sharon B. says
Instead of a chocolate bar mold form, it might be easier to use a silicone pot holder / trivet, if you plan to make chips. I bought one, specifically for this purpose. The holes can be honeycomb (six-sided) shaped, or square. Just pour the mixture over the trivet, level off the excess with a flat-edged tool, and refrigerate!
Elana says
Thanks Sharon!
Gwen Upton says
Why the lecithin? So many good chocolates don’t have any, like Theo brand.
I’ve always wanted to make chocolate. It’s on my list :-)
Elana says
Gwen, thanks for your comment! I go into detail on that in paragraph 4 of this post :-)
Mary says
Wonderful! thank you so much for this – I’m just starting out on a paleo lifestyle and I LOVE chocolate!
Elana says
Mary, you’re welcome!
Amy says
Elena –
I would love to know exactly what coconut butter is. I am very familiar with coconut oil, coconut cream concentrate (which is gritty and dry,) and the cream that rises to the top of a can of coconut milk, but what is this?
Thanks!
Elana says
Amy, coconut butter and coconut cream are the same thing. If you click the green words “coconut butter” you will be given more info on this product :-)
Patricia Vaughan says
AMAZING!!!! How do you do it?
Can’t wait to try it, Thank YOU!!!
Elana says
Patricia, you’re welcome!
Anne Hudson says
Thank you sooo much for this, Elana. I love your chocolate chip cookies but don’t want to use chocolate chips with sugar. (and I don’t like the aftertaste of stevia). I will buy a scale and chocolate bar mold. I will then break the bars into bits to use in chocolate chip cookies – it sound like a lot of work, but for chocolate, it will be worth it!!
Elana says
Anne, I agree, it’s totally worth it :-)
Nancy says
Hi, Anne, have you tried the pure organic stevia by Kal? It doesn’t seem to me to have the after taste others do.
Elana says
Thanks Nancy!
Rosita Thibodeaux says
As soon as my missing ingredients come in you will be hearing from me young lady…believe that.
Elana says
Rosita, that is great!