Happy New Year dearies! The past two weeks have been surreal – everything happening in ‘slow motion’ ….so, so relaxing! A mini reunion with my college girl friends in the charming town of New Orleans followed by another relaxing jaunt in Miami and Key West with the family was exactly what I needed to recharge and reboot. The weather was perfect – sunny and mid 70’s. Yes! That’s what I needed. (Actually that’s what I need 12 months of the year, LOL!) Anyways, had my fill of seafood too and nothing like it when it is fresh from the sea! Scallops, Craw fish, Lobster, Crab and all kinds of fish! Sorry, didn’t mean to make you jealous 🙂
Anyways, you may be wondering why I am again back with yet another chocolate recipe? Those of you who haven’t seen my recent posts, I had recently posted ‘easy homemade chocolate’ which is really, really delicious. I mean it – that one is indeed a delicious chocolate recipe. But this one just happens to be even more delicious and is just PERFECT… It will blow your mind away! Plus it is super easy to make too! Yes, no food processor for this one. Just 4 main ingredients! 
I developed this recipe just one day before I was going away with my girl friends and so I didn’t have time to post it. I took some for my friends and they absolutely LOVED it! They tried to convince me that I should market this 🙂 I don’t know about that…maybe in the future 🙂 But in the meantime, I wanted to share this recipe with my followers. This is my ‘New Year’ gift to you!
And I want to offer this gift to you with a message. And the message is this – ‘ Yes it is indeed possible to eat healthy and still eat delicious food including desserts! ‘ Seriously, if you look at all the lovely looking and delicious recipes that all my fellow Paleo and AIP bloggers post (Check out Phoenix Helix’s Weekly Recipe Roundtable), you will be convinced. So this year, make a promise to yourself – to treat your body well and to nourish it with only good, clean ingredients. No white sugar, No white flour and No processed foods. I can assure you that you will not regret your decision. And when you crave chocolate, just make this recipe – It takes only 5 mins 🙂 I used these super cute silicone candy molds that I ordered from amazon that are just perfect for making this chocolate.
For an AIP version with carob, I like to use this terrasoul brand of Carob. The brand of Carob does make a difference and others have reported that their carob does not mix well with coconut oil. If you use this terra souls brand, it should work. If you cannot get this brand, you can use palm shortening instead of coconut oil and that will work too.
For a Keto version, replace the raw honey with a Keto approved sweetener. You can use the conversion guide for keto sweeteners available here to see how much of the sweetener you should be adding.
I also made a video for you so you can see how easy it really is and hopefully you will be tempted to make these!
If you do end up trying this recipe, please do comment below and let me know how you like it!
- ½ cup raw cacao powder or carob (use carob for AIP)
- ¼ cup plus 2 tbsp melted extra virgin coconut oil or palm shortening (If using carob use Terrasouls brand or use palm shortening instead of coconut oil)
- 2 tbsp raw honey (Use maple syrup for a vegan version and check notes for substitutes for a keto version)
- 1 tsp vanilla extract
- a generous pinch sea salt
- Coconut flakes or shredded coconut
- Crushed Walnuts or mixed nuts (Omit for AIP)
- In a small sauce pan or a glass mixing bowl, add all the ingredients and stir using a spoon or a fork until all lumps are gone. If the coconut oil or honey solidifies, then heat the sauce pan (or heat the glass bowl in a microwave ) for a minute until you get a smooth liquid.
- Divide mixture into separate bowls and add toppings as needed. Then pour into molds carefully and place in refrigerator for at least one hour before removing from molds.
- Store chocolate candy in refrigerator or freezer.
If you are making AIP version using Carob, I recommend using the Terrasouls brand for carob. And use palm shortening instead of coconut oil. That is because sometimes carob does not mix well with coconut oil and then you get a layer of oil on top.
For a Keto version, replace honey with a keto approved sweetener like stevia, monk fruit or erythritol. Check out this article for substitution guides for different sweeteners - https://www.wholesomeyum.com/natural-low-carb-sweeteners-guide-conversion-chart/#conversionchart
Hi! I tried this twice and both times were crumbly, I am going to try again cause I am not a quitter! But I do suggest perhaps changing the wording in the recipe instructions to where it says “If using carob use Terrasouls brand or use palm shortening instead of coconut oil” to “If using carob use Terrasouls brand and use palm shortening instead of coconut oil.”
I used coconut oil since I had the Terrasouls brand but according to your comments, you say to use palm shortening, not coconut oil, with the carob. Just a suggestion, confusing wording. Either way looking forward to trying to make these again! Thanks!
Hello Pam, thank you for your comment and feedback. I made the change in my notes. In the past though the Terrrasouls brand Carob used to work with coconut oil but I haven’t tried it in a while so maybe something changed! So it makes sense to only recommend palm shortening with carob. Please let me know if this works for you!
I tried the recipe, but I cut it in half just to try it out and mine turned crumbly too. I am going to try again with palm shortening now. My question is that I only have a type that is a blend of red palm and coconut oils, do you think it will work? The brand is Nutiva organic shortening.
Hi Linda, I am guessing you are using carob correct? For carob, palm shortening is what will work. I have not used the blend of palm shortening that you mention but I have used Native palm shortening (without blend) and it works. Good Luck!
Make this recipe! I made it with carob and without the vanilla extract and it was to die for!! Thank you!! 🤤
Awesome! Thanks for sharing!
These turned out beautifully and I’ve never made any sort of candy before this recipe. Thank you
Thanks so much for sharing! I will appreciate it greatly if you can rate the recipe too! That will help more people to find this recipe!
Thank you so much for sharing these! I made them with cacao and they turned out wonderful!!!! Do you know what the calories content is pls (sorry if ive missed it!) My ice cube trays look the same as yours!
Sorry I don’t have a nutrition app linked to my recipes. But you should be able to calculate it by using any nutrition app like My Fitness Pal etc. You will need to enter whole recipe and then divide total calories by total number of servings.
Easy and delicious as promised. I would only recommend that they be frozen as opposed to refrigerated because they get rather melty and messy pretty quickly from the fridge.
thank you! And thanks for the freezer suggestion! I guess where I live in the NE room temperatures are much more cooler throughout the year! So storing in the freezer makes sense in warmer weather.
[…] you have. Unfortunately, I don’t have a carob substitute to make this chocolate. I did use this recipe to make chocolate with carob powder. It tasted good and the kids really liked it but I never could […]
[…] 5 Minute Homemade Chocolate, Cook 2 Nourish […]
Hi from Australia! I have just made this using the cacao powder, coconut oil and the maple syrup. I licked the spoon and, oh my! Delicious! Can’t wait for them to set! Thanks so much for this recipe.
HI Linelle ! Thank you so much for the feedback! Yeah it is definitely ‘lick worthy’ 🙂 Hope they set well too and you can enjoy a little bit every day 🙂
Thank you for this recipe. I added a tablespoon of honey for a pregnant friend. The chocolates were sweet and salty. What was hard for me was transferring them to chill. Some spilled out of the molds. I thought they wouldn’t make it to my friend, since it was a warm Texan day, but she devoured them. Next time I’ll double the batch to make bark or buttercups with my silicone.
thanks so much for your feedback! Oh yes it can be a little tricky to fill up the molds since they are kind of small. Perhaps a large dropper or a syringe might help? I am so glad your friend loved them! Buttercups and Bark both sound like a great idea!
Hello, I’m newly on AIP. wanting chocolate so bad I found your chocolate/Carob candies. I tried a mug cake recipe that was a fail. It never rose. Just baked at the bottom. So I tried your recipe in half. I’m sure I had all the right ingredients. When I was mixing it it became very crumbly. Like crushed Oreos but softer. So I tried to heat the mixture but it wouldn’t liquify. Do u have any ideas of what could’ve happened? Thank u so much. I’m also wanting to try your sweet potato brownies. But with two fails. I’m afraid to waste these expensive products.
Jennifer
Did you use coconut oil or palm shortening? Carob sometimes with coconut oil does that but works well with palm shortening. That’s why I am wondering if you used coconut oil or palm shortening? Even if it ends up looking like that – like a broken emulsion, you can still pour into the molds and it will set well. There might be a top layer of coconut oil but still the chocolate overall tastes good. I hope that helps! Regarding the sweet potato brownies, you should try them. I have only gotten positive reviews for that!
I’ve done two batches and neither turned out. My carob powder is all clumped together. I tried to add more coconut oil the second time, and it’s still all clumped together. So frustrating and a lot of money down the drain, literally.
Hi Nora which carob powder brand did you use? Because I have made these with both carob as well as cocoa and both came out well! Did you try putting them in the molds and letting them set in the fridge? Because one time when I used carob, there was slight separation of the coconut oil but I still poured the mixture into the molds and the chocolates set well. There was a slight whitish layer of coconut oil on top but the chocolates still tasted great. I am sorry about your experience.
Will surely try this. I stopped sugar since New year so this will be perfect. Thank you for sharing.
You are welcome! Do try and lmk how you like it! And Good luck with your new year resolution. You can do it!
I’m definitely going to try this Indu, as I’m really trying to cut back on refined sugar completely. I used to have those molds, but when I downsized, unfortunately I got rid of them. But I have an ice cube mini molds and I could use that. So tell me, can I use cocoa powder? Where do you get the raw cacao powder? Great job on the video. 🙂
Hi Loretta yes you can try using the ice cube molds. Are they silicone? Yes you can use cocoa powder too. raw cacao powder has a better taste since it is really good quality cocoa. I get mine from amazon. I think my recipe has the link for the brand I use. Good luck and lmk how you make out!
I noticed these were easy to make in small cupcake papers too, they just look like Reese’s. Haha. I used a mixture of dark and regular cocoa powder. Super delicious!
So glad you like it! And thanks for sharing your experience with the cup cake liners! Do you mind rating the recipe? You will see a rating button below the comment box. Thanks so much!