Homemade Dark Chocolate Recipe – Dairy Free

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Completely Decadent, Completely Guilt Free – Homemade Dark Chocolate


This homemade Dark Chocolate Recipe makes for a perfectly decadent, yet guilt-free treat.

Made with natural, raw ingredients, its free of dairy and refined sugar. There are no emulsifiers or vegetable oils – just pure, health promoting goodness.

This batch comprises cacao butter, coconut oil, carob powder, which is naturally sweet, as well as cacao powder, vanilla and a pinch of salt for flavour enhancement.

If you can locate a chocolate block mould, then the finished product will seem all the more authentic – some tips on that below.


Chocolate Block Moulds

I searched near and far for chocolate block moulds and found the best value for money moulds here on Ebay.  If the link won’t work, then search on Ebay Australia for: ” NEW Chocolate Bar Mold Break Apart Choc Block Ice Tray Silicone Cake Bake Mould“.

choc block mould

Prep time: 10 minutes
Setting time: 20 minutes
Makes: Approx 2 blocks (210mm x 105 mm x 8mm)




  • Double-boiler
  • 2 shallow chocolate moulds, or any container/baking tin lined with baking paper


  • 50g cacao butter
  • 70g coconut oil
  • 1 tbsp maple syrup (optional)
  • 100g carob powder
  • 50g cacao powder
  • 1 tsp vanilla powder
  • 1 pinch sea salt

Optional Extras – Flavours & Textures

Personalise your dark chocolate by adding a handful of any or a combination of the following:

  • honeycomb, roughly chopped
  • turkish delight, roughly chopped
  • shredded coconut
  • nuts, roughly chopped
  • raisins soaked in rum
  • dried fruit


  1. In a double-boiler, melt the cacao butter and coconut oil.
  2. Remove from the heat, then add the remaining ingredients.
  3. Mix thoroughly with a spoon until smooth. If it appears thick and grainy, add extra coconut oil, a little at a time, until the desired glossiness is achieved.
  4. Pour the mixture into two moulds, or spread evenly on a tray lined with baking paper.
  5. Optional Extras: If you want to add extra flavours and textures, sprinkle onto of the melted chocolate now.
  6. Transfer to the freezer for at least 20 minutes until set.



This chocolate keeps best refrigerated.

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