Homemade Chocolate (Dairy, Gluten and Refined sugar free)


 Apologies for the last weeks silence. The reason is two-fold. One…we have been travelling.
Two…I have been experimenting….with making chocolate! And fudge.

It’s the first year that the boy has been aware of Valentines day  and he has been so excited to give me the present he made me. He woke up early in the morning asking, “Mummy, is today the love day?!” and raced downstairs to get it for me!We decided to make chocolates for the people we love (including making the dairy gluten and refined sugar free fudge and chocolate from scratch).The list of people we love was long and we spent nearly a whole day making these heart-shaped fudge-filled chocolates. The kitchen has been sticky, messy, gooey, deliciously chocolatey and the boy and I have had so much fun!

I bought some raw cacao butter, raw cacao powder and some Lucuma powder, and then we got started….
In the end we had made:
Chocolate (gluten, dairy and refined sugar free)
Maple, Pecan, Lucuma and Raspberry fudge, (gluten, dairy and refined sugar free)
Hazelnut chocolate butter, (gluten, dairy and refined sugar free) which we used to fill the chocolates:
Hazelnut chocolate-filled dark chocolate hearts (gluten, dairy and refined sugar free)
Maple Pecan raspberry fudge-filled milk chocolate hearts
Raspberry white chocolate hearts
And one large Hazelnut Raspberry Cranberry Himalayan Salt Chocolate Heart, (gluten, dairy and refined sugar free)
The homemade chocolate bars softened quickly at room temperature and need to be served from the freezer if being eaten as pieces of chocolate. However, I have a feeling it will make a delicious hot chocolate drink or chocolate brownies!!
NB. Using the coconut oil does not make it taste of coconut. And of course, add whatever toppings and flavours you desire…vanilla paste, mint oil, orange oil, rose water, nuts, seeds, dried fruit, toasted coconut…..
Homemade Chocolate (Dairy Gluten and Refined sugar free)
  • 50g raw cacao butter, grated
  • 50g raw virgin coconut oil
  • 50g raw organic cacao powder
  • 1 tbs lucuma powder
  • 4 tbs raw agave nectar (Or sweetener of choice, Stevia, maple syrup etc)
  • Pink Himalayan Salt

Decorations for the Chocolate Heart:

  • 30g whole hazelnuts, skins removed and toasted
  • Pink Himalayan Salt
  • 1 tbs freeze dried raspberries, crushed
  • 1 tbs dried cranberries, chopped


  1. Cover a baking sheet with cling film (for chocolate bars) or heart shaped chocolate mould
  2. In a medium sized bowl, over a bain-marie, melt together the cocoa butter  and the coconut oil. Stir until smooth.
  3. Stir in the powders until fully combined
  4. If sweetening, stir in the agave nectar and a small sprinkle of salt. (Taste and add more agave or sweetener if you like it a little sweeter. I wanted the sweetness of a rich dark chocolate)
  5. Stir in the toasted hazelnuts and chopped cranberries
  6. Pour the chocolate onto the baking sheet or into the chocolate mould
  7. Sprinkle over the raspberry pieces and sprinkle over a tiny bit more salt
  8. Wrap in cling film and place in the freezer for 30 minutes or 1 hour in the refrigerator until set.
  9. Enjoy!

4 comments on “Homemade Chocolate (Dairy, Gluten and Refined sugar free)

  1. Pingback: My New ‘Blogs I Like’ Page | Tolu's Kitchen

  2. Pingback: The Wonder that is Lucuma Powder | Tolu's Kitchen

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