OMG !!! These homemade dark chocolates are so easy to make and tastes as good as any store bought chocolates. Except that these are guiltfree and way healthier. With just 3 ingredients, we can make a quick, easy, rich and decadent homemade healthy chocolates.

The beauty is that we can add any flavors, fillings and level of sweetness based on our preferred liking. If you guys love these chocolates then I will bring you more chocolate recipes in the future.

The recipe can be viewed and printed at this link;

[ Total Servings = 325 g / 25 g = 13 ]
Per Serving of 25 g ;
Total Carb = 3.7 g
Dietary Fiber = 1.9 g
Net Carb = 1.8 g
Calories = 114
Total Fat = 10.5 g
Protein = 1.9 g

Coconut Oil = 120 ml / 1/2 cup (
(Note: You can also use cocoa butter or butter. Homemade chocolates made with coconut oil tend to melt more quickly than those made with cocoa butter. If you need to travel with the chocolates, then you will need to use cocoa butter so that they can stay firm for much longer. However, cocoa butter is expensive so if you do not need to travel with the chocolate, then it is much cheaper to use coconut oil or butter. I believe that most of us would consume these chocolates at home so using coconut oil or butter is way more economical as they can be kept in the refrigerator or freezer. Also, wrapping them with chocolate wrappers ( ( will ensure mess free eating.)
Unsweetened cocoa powder = 120 g / 1 cup (
Allulose = 100 g / 1/2 cup ( (Note: Allulose is highly recommended as it does not crystallize when chilled. Alternatively, you can use stevia liquid. Using other sweeteners such as erythritol or monk fruit will result in a grainy texture but if you do not mind it, then it’s not a problem.

1. You can choose to add any of your favorite ingredients such as nuts, unsweetened dried fruits, sea salt, red chili flakes etc.
2. You can choose to add any of your favorite flavors such as vanilla, mint, coffee etc.
3. You can use any silicone molds which you can purchase online here;
Alternatively, you can use ice cube trays or any mini cake silicone molds.

1. Prepare the silicone molds, fillings and flavors you intend to use.
2. Use a double boiler method. Bring a pot of water to a simmering level and top with a suitable bowl.
3. Add the coconut oil. If your coconut oil is still solid, then let it melt completely over low heat before adding the sweetener.
4. Add the sweetener and whisk until dissolved.
5. Turn off the heat and add the unsweetened cocoa powder, Whisk until the texture is silky-smooth.
6. Taste and adjust the sweetness level.
7. Pour into the silicone mold and tap a few times to ensure even distribution.
8. Chill for about 1 to 2 hours or longer until the chocolates are hardened.
9. Remove chocolates from molds and wrap with the chocolate wrappers.
10. Store leftover chocolates in the fridge or freezer.

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