How to Make Homemade Chocolate (& Why You Should)

Taste TesterDon’t worry, this isn’t a lecture, I promise.

If you reach for chocolate for the energy boost, chocolate from the vending machine won’t quite cut it. You know you’ll get a short boost, followed by a sugar crash, but what else can you do?

You can make chocolate at home ahead of time (it will taste wonderful), and it will give you a much better energy boost! Also, to be clear, homemade chocolate is REALLY easy to make. Anyone can make it, since no cooking is required! It takes about 5 minutes to make this chocolate, and then just needs to chill in the fridge. I don’t think it gets any easier than that!

Oh how I wish I knew about Medium-Chain Triglycerides in the early days of fighting Gastroparesis, but I know NOW, and now I can tell you. MCTs are a great source of energy because they do not need to be digested in order to be absorbed, and utilized by your body. This means for those of you with digestive difficulties, MCTs are the best friend you will ever have. And where can you find MCTs you ask? In coconut oil! And you can easily hide coconut oil in CHOCOLATE. I told you this wasn’t a lecture. Chocolate is actually good for you, see?

There are several variations around the internet providing instructions on how to make homemade chocolate. This recipe is one we created after testing a lot of recipes. It’s the easiest one to make that (we think) provides the best results. And as far as taste-testing chocolate over and over… you’re welcome.


  • 1 cup natural organic cacao powder (we use Navitas brand)
  • 1/2 cup coconut oil, melted
  • 1/4 cup pure raw honey
  • 1 tsp pure vanilla extract
  • pinch of sea salt
  • OPTIONAL: ¼ cup shredded coconut or nuts


  1. Place all ingredients in a bowl and mix
  2. Place mixed chocolate in a container, cover, and refrigerate
  3. Enjoy your awesome chocolate (after it’s been in the fridge for a few hours)

It’s important to keep in mind, this chocolate will melt in your hands. Even though you can get fancy and use candy molds, that really creates pretty messy snacking. Coconut oil melts at 76 degrees, and your hands are warmer than that – just something to keep in mind. If you want to take it to work as a snack, a small plastic container with a lid (and a fork) may be your best bet.

By the way, did you notice? This recipe is Dairy-Free and Allergy-Friendly! 

Happy snacking!

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