Healthy chocolate. Chocolate that is healthy. Guilt free chocolate. Yes. This is actually a thing.

Obviously, like anything, if you eat 10kg a day, it won’t be so healthy. But you can enjoy these chocolatey treats without having to worry about adding to those blasted love handles.

This is something I’ve always wanted to do. I think the desire came when I first watched Chocolat. Or maybe it was the time I went to Cadbury World. Or perhaps it was when I enjoyed the most indulgent hot chocolate from the Lindt Cafe in Sydney. Or actually, it could have been the time I first pressed a creamy chocolate against my lips.

Basically, I love chocolate and what better activity is there for a chocolate lover?

I’ve seen a few recipes for ‘healthy chocolate’, including some amazing ones from Deliciously Ella, and it didn’t appear as hard as I imagined.

I went home for Easter this year, and this usually means extravagant chocolate cakes, sticky hot cross buns, gooey meringue nests and rich, buttery scones. However, this year I thought I’d try making chocolate.

I bought adorable Easter themed silicone moulds from Amazon, ingredients from Whole Foods Online, chucked on my apron and set to work.


'Clean' Chocolate

  • Servings: Makes 20-25
  • Difficulty: Medium
  • Print


  • 75g of cacao butter
  • 4 tablespoons of maple syrup
  • 3 tablespoons cacao powder
  • 1 teaspoon of almond extract (you don’t have to use this, or you can substitute for vanilla or hazelnut)
  • pinch of salt

By using cacao butter and powder, you get a very rich tasting chocolate with far more health benefits than it’s sister cocoa.

I used almond extract because I love that marzipan-ish taste, but as I say this is completely optional!

To make, place the butter in the pan and melt over a medium heat. Once it has melted, stir in the rest of the ingredients and continue stirring until the mixture begins to thicken.

(Do this on a low heat, it may take more time but I found that doing it on a higher heat may cause the mixture to split slightly as there is a matter of seconds between perfection and disaster!)

Fill the moulds and leave in the freezer for one hour.

I blended some almonds up and mixed them in half the mixture before spooning into the moulds – so half of my chocolates had some extra texture and flavour.

You can leave them in the freezer for longer and keep them in either the fridge or freezer to keep.

I unfortunately didn’t have time to take a picture of all 25 chocolates as my family chomped most of them down before I had chance #familyprobs!

And, as you can see from my pictures, I let my mixture get too hot so the maple syrup split slightly – they still tasted incredible however, so don’t be put off if yours do the same. (The eggs are sandwiched together with almond butter)


As they weren’t quite perfect, I’m not going to cross ‘#14 Make Chocolate From Scratch’ off my bucket list just yet, but it’s progress. I will reattempt them and achieve perfection!



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