Home-Made Chocolate Recipes
These recipes are made from scratch with cocoa and other natural ingredients. Although anything with sugar in it isn't really a health food, if you are going to eat it, anyway, and who among us isn't going to eat chocolate occasionally, you should make it at home so it will have more nourishing things in it and no chemical additives. Needless to say, these chocolate cravings satisfying recipes are also a lot less expensive than many of the manufactured chocolate products.



1/2 cup butter (softened)
2 Tablespoons cocoa powder

1 Tablespoon coconut oil

1 Tablespoon nut butter

2 Tablespoons raw honey

1 Tablespoon shredded raw coconut [optional]


Mix everything except shredded coconut together and roll into balls. Roll into shredded coconut, coating the outside of each ball. Put onto a plate and place in freezer. Eat quickly when frozen as they melt in your hands.

5 tablespoons of cocoa
2 tablespoons of coconut oil
1 tablespoon of butter
1 tablespoon of honey
1 tablespoon of fine sugar
1/4 teaspoon of vanilla
Directions: Put the butter and coconut oil into a ceramic baking dish. Put the dish into a larger pan of hot water. Stir the fats until they melt and then stir in 5 tablespoons of cocoa. Stir until blended evenly, replacing the hot water if it begins to cool. (Put over low heat if the dish is heat safe.) Add honey, sugar and vanilla and stir until blended. Add nuts and raisins if you want a "chunky" chocolate bar. Put into refrigerator. When it begins to cool, score it into bar-sized squares and then put in freezer. Take out of freezer when  you want to eat a piece.

   Chocolate syrup 

1 cup water
1 cup organic sugar (rapadura, demerara or sucanat).
3 tablespoons butter
1 1/4 cups cocoa powder
1 teaspoon vanilla
Boil water and sugar until it forms syrup.Turn off heat.Add cocoa and butter, stirring until smooth. Add vanilla and stir in well. Store in glass jar in fridge.

 Chocolate Dessert 
Mix raw cacao nibs with agave syrup.
It may sound simple, but it is delicious.

(Agave is high in fructose and not the most nutritious food you can eat, but makes up for it by being so good with cocoa nibs. Clear agave syrup is made by microbes fed on the starch from the root of the agave plant. Brown or amber agave syrup has been heated above 140 degrees F.  As with all processed or concentrated sugar, it should be limited to no more than 3 tablespoons a day (total sugars) and extra, full-array (i.e., soil-based) natural minerals should be supplemented.

 Hot Fudge Sauce 


1 cup light cream or half and half

1 cup organic sugar (rapadura, demerara or sucanat).
1 cup cocoa powder
1 tablespoon vanilla extract
small pinch of salt
Whip all ingredients together and put in  a baked enamel saucepan. Heat until mixture is a very dark brown color, thick and shiny, stirring constantly.(Should take about 10-15 minutes.)

 Chocolate Pudding  
1 pint of whole milk
4 Tablespoons of cocoa powder
4 Tablespoons organic sugar (rapadura, demerara or sucanat).
3 Tablespoons of organic white flour

1 1/2 Tablespoons of cornstarch (corn flour)
1 Tablespoon of butter
1/4 teaspoon vanilla
Preparation: Grease a baked enamel saucepan with butter, tallow or lard (that doesn't contain BHT).
Mix milk, cocoa, sugar, flour and cornstarch together until smooth. Put in greased saucepan and bring to a boil, stirring constantly with a wooden spoon, until thickened.Take off heat and add tablespoon of butter and 1/4 teaspoon of vanilla. Stir until blended and transfer to another dish or several serving bowls and refrigerate.

 Chocolate Fudge 

Grease a 1 quart saucepan and a small pan or dish with butter or lard.


3/4 cup cocoa powder
1/8 tsp salt

3 cups
organic sugar (rapadura, demerara or sucanat).
1 1/2 cups milk

1/4 cup butter 

1 teaspoon vanilla

Mix cocoa, salt, sugar and milk in blender.
Pour into the greased 1-quart baked enamel saucepan and cook on medium high heat until soft ball stage. Turn off heat and add butter and vanilla. Stir until butter is melted and mixed in. Let it stand a minute so that it will cool down a bit, and then begin to beat it with a wooden spoon. When the glossy shine begins to become opaque/matte, you can smush in some raisins, chopped nuts, sunflower seeds or other sprouted seeds, if desired. Continue to stir with a wooden spoon until the glossy shine is completely gone.and then spoon into the greased small pan or dish. Allow it to cool for a while, and then cut into squares, then put in fridge to finish cooling completely.

 Chocolate Cake From "Scratch" 


Grease a ceramic or oven-safe glass bowl

6 tablespoons of organic white flour
1/4 teaspoon of baking soda
1/4 teaspoon of cream of tartar

4 tablespoons of cocoa
4 tablespoons of unrefined sugar

9 tablespoons whole milk or cream
1 egg
1/4 teaspoon vanilla

Mix all together with a beater. While it's whirring, drizzle in:
1 tablespoon melted butter
1 tablespoon melted lard
And continue to beat. Add enough water to make pourable, cake batter consistency. Pour into a ceramic bowl that has been buttered. Put into a slow cooker, cover with a ceramic plate and then cover with the slow cooker's cover, and then cover with several towels, rags, quilts etc. to insulate the crockpot (to raise its temperature). Slow cook for 5 hours.

When it's done, remove from crockpot, let cool for a while, then slide a blunt knife between cake and bowl to loosen and then turn it upside down over a serving plate. The butter at the bottom of the bowl will have formed a thin layer of a chocolate pudding for frosting


Mix 4 tablespoons confectioners (icing) sugar, 2 tablespoons cocoa and 1 tablespoon cultured cream. Mix together until smooth and put a scoop on the cake when ready to serve.

 Chocolate "Fix" 

Mix 1 tablespoon cocoa, 1 tablespoon superfine (caster) sugar and 1 tablespoon of heavy (double) cream. Since the solubility of sugar and thickness of cream will vary, this will give you an indication of the thickness of an equal mixture of all three of what you have available. Then vary the amounts based on what you want to make -- more sugar and cocoa for a thicker, fudge-type product, more heavy cream for a frosting. Vanilla can also be added for flavoring.

It is sometimes said that a craving for chocolate is an indication of a deficiency of magnesium. Other symptoms of magnesium deficiency are irritability, dizziness, muscle cramps and frequent urination. If you experience any of these, you might want to read the page on magnesium and consider increasing your intake of the mineral.


Cook's Illustrated Make-Ahead Cookbook This is not strictly an all-nourishing foods cookbook, but it uses real ingredients and has lots of side dishes that can be made ahead of time. Where a particular ingredient isn't the most nutrient-dense food available, it can be easily substituted.

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