Make Your Own Chocolate!


• 1/2 cup cocoa butter, grated
• 1/2 cup virgin coconut oil
• 1/2 cup (raw) organic cocoa powder
• 2 tbs lucuma powder (will make the chocolate creamy, milk chocolate like, also adds sweetness)
• 1/4 – 1/2 cup evaporated coconut nectar or agave for sweetening or liquid stevia to taste (organic honey or raw cane sugar okay too if you’re not afraid of calories and carbs; or you don’t have to use any sweetener at all)

These are the foundation of your recipe. If you want to add some additional ingredients to make your chocolate super exciting, you can try any of the following:

• freeze dried berry powders (blueberry, raspberry, cranberry, buckthorn berry…)
• purple corn powder (high antioxidants)
• cocoa nibs
• goji berries
• dried unsweetened berries like mulberry, incan berries, organic raisins etc.
• dates, chopped
• crushed nuts, almonds, pine nuts
• hemp, sunflower, pumpkin seeds
• chili or cayenne powder
• maca (great testosterone booster, with estrogen balancing properties)
• green tea extract
• spirulina (alkalizes the body)
• carob
• or anything else you like!


Step 1. Grate 1/2 cup of the cocoa butter. It will melt easier when it’s grated. Measure also 1/2 cup of coconut oil.

Step 2. Place cocoa butter and coconut oil in a water in a small, heat safe cup or bowl. Then place the cup or bowl in a shallow pan containing a small amount of nearly boiling water. Stir the oil and butter occasionally until it’s smooth.

Step 3. Measure 1/2 cup cocoa powder. If you’d like to add any other dry ingredients, measure them out now and stir them together with the cocoa powder. I often use 1/4 cup lucuma powder, some goji berries and 1 tbsp maca.

Step 4. Pour the dry ingredients in the bowl with melted coconut oil and cacao butter. Stir continuously until smooth.

Step 5. If you want to sweeten your chocolate, pour 4-6 tbsp agave nectar into the mix and stir. Lately I’ve used stevia liquid to sweeten my chocolate.

Step 6. Check if the chocolate is sweet enough. I often add stevia, taste, add some more, taste again… you get the point. You can also add the rest of the additions at this point – like goji berries, chili, nuts and so on. Use your imagination and make the best chocolate in the world!

Step 7. Pour the melted chocolate on a pan / plate coated with aluminium foil. You can also use an ice cube tray – silicon ones are the best, and you can get then in many different forms (heart shape, animal shape for kids etc). You can also throw some of the additions on top of the chocolate to make it look nice. Place the chocolate for 30 minutes in the freezer or 60 minutes in the refrigerator.

Did you know?

This chocolate is super healthy, but still best to enjoy in moderation (15-30grams per serve) with good friends or family. Don’t count calories, because they tell nothing about the properties of this food. Its nutrient density can’t be put into such numbers as protein, carbs and fats.


Thank you to Kaisa Jaakola, a fellow Biosignature practitioner, for this recipe