Pooja Motl | Author. Healthy Food Chef. Mother-Daughter STEM Advocacy. Value and Virtues of Motherhood.

Homemade Chocolate
12 pieces / 8 hours

I’ve had a bone to pick with chocolate for quite a while. I think its because I’m actually a chocoholic and when I learned that I had been eating fake chocolate my entire life, I was really not a happy camper. I started discussing just how fake commercial chocolate is, even dark chocolate, from the likes of Godiva, etc., in a blog post on The Huffington Post back in 2011. I also dedicated an entire chapter on resetting our understanding of chocolate in my book The 3-Day Reset.

In a nutshell, the chocolate most of us grew up with isn’t healthy, even though it could be, and once was. Real chocolate should be composed of only 3 ingredients at most: cacao butter, cacao liquor or beans, and an unrefined sweetener such as honey. This is how it was enjoyed, as a drink matter of fact, in the ancient civilizations of the Aztecs and Mayans.

Today, commercial chocolate has many more ingredients – more nasties – than it should. Things like binders, milk, and other unnecessary additives and preservatives, mainly to help its shelf life, texture, and taste.

The funny part is, the best tasting chocolate, in my opinion, needs none of these extras. The simpler the better.

In my house, I like to have homemade chocolate sitting in the refrigerator, ready for when my daughter wants a nice treat (most often after a nice dinner of veggies and protein), or I myself need a pick-me-up thats both delicious and healthy.

Apart from staying true to the real ingredients of chocolate – cacao and unrefined sugar – I also like to eat chocolate thats made of raw, cold-pressed, organic cacao. I use raw, organic cacao powder (the part of the cacao bean that gives us the brown hue we love as well as the good nutrients we’re after) and raw, organic cacao butter. In terms of the sweetener, I like to use either maple syrup or organic coconut nectar (I like Big Tree Farms). As much as I would like to use a raw sweetener (for example, fresh dates), syrups work best for this recipe and both maple syrup and coconut nectar are subjected to heat.

This recipe couldn’t be easier. Its actually one of those recipes that stuns with little effort – a real winner at a dinner party. You’ll need to get yourself a tray or two of silicon molds to allow you to make fun shapes with your chocolate like bunnies, stars, and shells. Here is one from Divertimenti in the UK.

These treats will last for several weeks in your refrigerator. Enjoy!

Guilt-Free, Good-For-You Chocolate


  • 55 grams raw, cold-pressed cacao butter
  • 3 T organic cacao powder
  • 3 to 4 T maple syrup (depends on your tastes)


  1. Melt cacao butter using a bain marie or similar (for example you may use a stainless steel mixing bowl on top of a saute pan simmering with an inch or two of water).
  2. After butter has melted, remove from heat and let cool 5 minutes.
  3. Transfer butter to a mixing bowl and add powder, stir to combine.
  4. Add maple syrup and stir to fully combine.
  5. Using a silicon spatula, scrap sides to retain as much chocolate as possible then slowly pour into silicon chocolate mold trays or similar.
  6. Refrigerate overnight or several hours before carefully removing chocolates
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