Of late, I have been bit by the chocolate bug. I have love hate relationship with chocolate. There are days I crave for a perfectly dark chocolate and for me, chocolate has to be plain. I don’t like diluting its flavor with anything else – not even nuts. And then there are days, I cant even think of chocolate. Good for me, the days I love chocolate far exceed the number of days I detest it. As I was saying, I was looking for a perfect chocolate recipe to make at home and the very first recipe called in for this super simple three ingredient homemade chocolate recipe. I was so skeptical about trying it but the internet was flooded with assurances and reassurances of how good this chocolate turns out. I decided to try it for myself and amidst huge protests by the husband, I made this super simple three ingredient homemade chocolate.

You would be surprised to know that there is no cooking involved in making this chocolate recipe. Also, this is a vegan recipe that uses no milk/milk related products. It is super simple to put everything together and in less than 20 mins, you would have super soft, melting in mouth perfect dark chocolate at your disposal 🙂 For the very small batch I tried, I got 11 medium sized chocolates. The only difficulty is staying away from these once you start tasting them. One word of caution though – this recipe calls for coconut oil. As much as it may sound no-so-chocolaty, the slight coconut-y flavour with cocoa tastes wonderful. But if you don’t like coconut flavor, its better to give this recipe a skip. Butter or any other fat would not work well.

  1. Have all the ingredients lined up. In a bowl, add cocoa powder, a pinch of salt and coconut oil in liquid form.
  2. Add honey and vanilla extract to the mix and stir well. The mixture should be runny. Make sure there are no lumps.
  3. In a chocolate mould, fill up this mixture and set it in the freezer for atleast 30 mins. Slightly tap the chocolate mould to un-mould the chocolates.
  4. Store in an air tight container in the refrigerator and once taken out, consume immediately.

It is essential that the coconut oil is in its liquid form. If required, slightly heat it over a bowl of hot water and let the oil come to room temperature before preparing. The chocolate mixture has to be very runny and make sure you fill up the moulds while it stays that way. Do not replace coconut oil with any other fat or the recipe fails. Vanilla extract is optional and is used to mask the coconut flavor. I used little lesser than ¼th cup even though the actual recipe called for exact amount of coconut oil and it worked perfectly. Adjust sweetness as per liking. I tasted the mixture and as it tasted sweet enough, stopped with 3 teaspoon of honey. Replacing honey with sugar will not work for this recipe. Freezing the chocolate is required for setting it and once un-moulded, store it in fridge. The chocolate can melt at room temperature, so consume immediately on taking out. Roasted nuts can be added if desired.