Homemade Chocolates (using cacao paste)

Homemade Chocolates (using cacao paste)

These are easy and fun to make. And quite empowering because you get to choose the quality and flavour! Commercial chocolates are often overloaded with trans fats, refined sugar, and poor quality dairy. A good enough reason to make your own, right? Here we’ve combined cacao paste and cacao butter to make a luxuriously silky-finish chocolate. Cacao paste is made by slowly grinding cacao nibs at low temperatures, resulting in a smooth liquid cacao which then sets into cacao paste. We've used charcoal for the midnight, sparkly effect and orange as a flavouring, but you can swap these out and customise these in so many ways. Get your creative juices flowing!

depends on your chocolate mould size


15 minutes plus freezing time



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200g Cacao Paste, melted
100g Cacao Butter, melted
¼ C coconut oil, melted
¼ C honey or maple syrup
tsp salt
2 tsp activated charcoal powder (optional)
2 drops orange organic essential oil (optional, you can also try peppermint, rose geranium or ginger)

Tip: you can add chopped nuts or dried fruits to these chocolates, but rather add any chunky ingredient to the moulds once chocolate is already poured in (after Step 3).


Step 1:

Gently melt the cacao paste, cacao butter, and coconut oil using 2 pots or a glass bowl over a pot,, bain-marie style, with just-boiled water in the bottom pot.

Step 2:

Add the honey*, charcoal and essential oil and mix well to combine.

Step 3:

Transfer the melted ingredients into another vessel for easy pouring or use a tablespoon to spoon the mixture into the moulds. Make sure the chocolate moulds are on a hard flat surface (a tray makes it easier to transfer them to the freezer). Fill the chocolate moulds.

Step 4:

Set in the freezer.


These chocolates taste sweeter once frozen, so resist the urge to add too much honey. ; )

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