Print Options:

Homemade Chocolate with Nuts

Yields1 Serving

 1 cup cacao butter
 4 tbsp cacao powder (raw or dutch processed)
 2 tbsp coconut cream (coconut meat mixed with coconut oil)
 1 tsp blackstrap molasses (for B vitamins and magnesium)
 1 tbsp raw honey or coconut palm syrup
 ¼ tsp cinnamon
 ¼ tsp vanilla powder
Optional add ins
 ¼ cup macadamia nuts, pumpkin seeds, peanuts, sliced tigernuts (prebiotic fiber)
 ¼ cup freeze dried raspberries
 1 tbsp coconut flakes
 1 tbsp tart cherries
 1 tbsp cocoa nibs, ground small

In a double boiler over medium heat, add cacao butter and melt.
Add cacao powder, honey, vanilla, salt and whisk.


Add optional ingredients (nuts, raspberries) to the mixture and stir until combined.


Fill each mold cavity with a tart cherry and cover with chocolate.
This is the mold I used:

Red candy mold


Refrigerate for 30 minutes or until ready to serve.
It will keep at room temperature for a few hours. Because the chocolate is not tempered, it may melt on skin contact.

CBD Upgrade

Add a few drops of high quality CBD oil (full spectrum or isolate) into each mold cavity after pouring the chocolate. I used Charlotte's Web CBD isolate because it is clear and tasteless (also has least amount of THC).