Homemade Melt-In-Your-Mouth Dark Chocolate (Paleo) Recipe - Allrecipes.com
Homemade Melt-In-Your-Mouth Dark Chocolate (Paleo) Recipe
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Homemade Dark Chocolate (Paleo)
This rich, paleo-friendly homemade dark chocolate melts in the mouth. See more

Homemade Melt-In-Your-Mouth Dark Chocolate (Paleo)

Recipe by  

"Homemade chocolate that melts in your mouth. Made without artificial ingredients or waxes, this wholesome treat is ideal for the health conscious individual who enjoys an indulgent treat. Sweetness can be tweaked to taste, and add-in ingredients and combinations are endless. Enjoy!"

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Ingredients Edit and Save

Original recipe makes 8 servings Change Servings
  • PREP

    10 mins

    1 hr 10 mins


  1. Gently melt coconut oil in a saucepan over medium-low heat. Stir cocoa powder, honey, and vanilla extract into melted oil until well blended. Pour mixture into a candy mold or pliable tray. Refrigerate until chilled, about 1 hour.
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  • Cook's Notes:
  • Flavor by adding orange zest, peanut butter, dried coconut, chopped nuts, cinnamon, cayenne pepper, etc. to taste and consistency desired. Add after melting coconut oil, cocoa powder, honey, and vanilla together.
  • Maple syrup can be used in place of honey.
  • Number of servings depends on thickness of mold(s) used, as does set up time.
  • Not recommended for baking. Must be kept refrigerated.
  • Tip
  • Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Reviews More Reviews

Most Helpful Positive Review
Mar 30, 2014

I was looking for another recipe when I stumbled across this one. Seeing that I had all the ingredients, I decided to try a batch. Wow, are these good!!! I can't believe how simple they are. To prevent the honey from sinking to the bottom of the chocolate, here is what you do. Mix the oil and cocoa powder. Stick this mixture in the fridge until it starts to thicken. Now you can stir in the honey and it won't 'sink' because the coconut oil is no longer liquified. I added a little less than 1/4 tsp of cayenne pepper, and a couple pinches of chipotle powder. I didn't have candy molds or a pliable tray, so I lined a small plastic container with foil. Once hardened, I was able to lift everything out of the container and cut into 8 pieces. Heavenly!!!

Most Helpful Critical Review
Mar 28, 2014

I tried this recipe and not sure if it was just first time bad luck but all the coconut oil stayed on top of the mold and the honey sunk to the bottom. So what I was left with was a chocolate that only tasted good on the bottom. I may try again though.

Apr 07, 2014

This was surprisingly good! I used a whisk to mix the cocoa, honey and vanilla into the melted coconut oil, then poured it into a foil-lined loaf pan (this size pan created the perfect thickness) and sprinkled in some toasted pecans. Chilled for about 1 1/2 hours, popped the foil out and cut the chocolate into pieces. Very creamy and definitely melt-in-your-mouth! Will make this again and again! Great recipe for a healthy treat!

May 09, 2014

I tried this not knowing what to expect. I loved it! In addition to the honey, I added 1 1/2 tablespoons of Agave nectar, I like it a little bit sweeter. Finally I added 1/2 tsp of sea salt and 1/3 C chopped almonds. Fabulous! I only made mine 1/4" thick and I didn't have a problem with the honey sinking to the bottom, as i read in another review. Thank you for the recipe!

May 14, 2014

Delicious just as written! But I have also played around with the recipe and I think it is much better with a bit of sea salt added (salt really brings out the sweetness in candies and chocolates!). I used 1/8 of a teaspoon. I also have made this with almond extract and even coffee extract and I've added nuts and coconut. It is a great recipe that easily allows you to add your own special touches, or just make as written for a simple, delicious treat.

May 29, 2014

Made this twice now and it is really very good. The first batch I made with some ground cayenne and the second time I made separate 1/2 batches with fresh mint leaves (I let the leaves rest with the melted mixture for a bit) and coconut flakes sprinkled in at the end right before pouring into the moulds, each was delicious. I didn't have any issues with the honey/oil separation. I actually melted them all together over super low heat then let the mixture cool a bit before pouring into silicone moulds. I used wildflower honey (very thick and very flavourful) in the first batch and it overrode the flavour a bit much. In one half I used acacia (very light flavour and very liquid) and the second half I used orange blossom honey (almost solid and only a hint of flowers) and let it melt. The honey was less evident in both of these. All three solidified very well. Definitely keep in the fridge. These melt-in-your-mouth but also in your warm fingers! Just a good reason to eat them quickly! Will update a picture ASAP.

Jun 04, 2014

We love this, although the last time we made them, I used raw cacao butter instead of coconut oil as I had only liquid coconut oil and didn't know if it would set properly. And oh my! This batch was KILLER! Full chocolate flavor, and it rivals my all-time fave, Scharffen-Berger. I always add vanilla, and I use only 2 TBS honey since we like bittersweet chocolate. Be sure to use cocoa you really like in this!

Mar 29, 2014

I found this recipe when looking for Paleo options. I had the ingredients and made half a batch to try it. It was great and tasted like healthy creamy chocolate.


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  • Calories
  • 157 kcal
  • 8%
  • Carbohydrates
  • 9.4 g
  • 3%
  • Cholesterol
  • 0 mg
  • 0%
  • Fat
  • 14.7 g
  • 23%
  • Fiber
  • 1.8 g
  • 7%
  • Protein
  • 1.1 g
  • 2%
  • Sodium
  • 1 mg
  • < 1%

* Percent Daily Values are based on a 2,000 calorie diet.

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