Description
Silky, rich, and totally customizable — this easy homemade chocolate recipe lets you make dark or milk-style chocolate that’s low-carb, dairy-friendly (or dairy-free), and perfect for snacking or baking!
Ingredients
For Dark Chocolate Base:
½ cup unsweetened cocoa powder (for intense dark flavor)
¼ cup powdered erythritol or monk fruit sweetener (adjust to taste)
¼ cup melted coconut oil or grass-fed butter
¼ cup heavy cream or full-fat coconut cream (for smooth texture)
1 tsp vanilla extract
Pinch of salt
Optional: crushed nuts, cacao nibs, or dried berries for mix-ins
For Milk Chocolate Twist (Optional Add-In):
2 tbsp powdered milk (optional for milk chocolate flavor)
Extra sweetener to balance the cocoa bitterness (up to 2 tbsp erythritol or allulose)
Instructions
In a bowl, whisk together cocoa powder , powdered sweetener , melted coconut oil , heavy cream , vanilla , and salt until smooth and glossy.
If making milk chocolate , stir in powdered milk and adjust sweetness with more sweetener if needed.
Pour the mixture into silicone molds, small muffin liners, or onto a parchment-lined tray.
Optional: Stir in crushed almonds, pecans, or cacao nibs before pouring.
Freeze for at least 1–2 hours or refrigerate for 4–6 hours until firm.
Store in an airtight container in the fridge or freezer for a cool, creamy chocolate treat anytime!
- Prep Time: 5 mins
- Cook Time: 1 hr
Nutrition
- Calories: 90–110
- Fat: 9g
- Carbohydrates: 2g (varies by sweetener)
- Protein: 1–2g