Gut Friendly Homemade Chocolate

I get asked often what my thoughts are on chocolate from a health perspective. In fact, my man and I had a tiff a few days ago about rationing our little one’s chocolate. He later asked me, not in front of her, “what are the downsides of eating chocolate” which opened up a great discussion.

The bullet points about chocolate health-wise are that chocolate in its best form is medicine.

When chocolates have processed sugars, additive, and stabilizer, then those are the health cost. When chocolate is factory-made it has less than optimal forms of cocoa.

So in my perspective, as long as the chocolate is high quality and there is no added c**p then it is a medicinal treat to enjoy guilt-free.

Just after our discussion, I received an email from a health company I follow called ZOE about chocolate. Here is a >>link to it if you want to listen<< to a couple of doctors talk about health and chocolate. One thing I learned from the podcast is that artisan chocolate (non factory-made) is beneficial to our gut microbiome.

I have a love for chocolate, especially the dark. So the last few months I have been making homemade chocolate with my little one for our family to enjoy. We are loving this recipe, it is super simple and very yummy. It is rather dark.

**If you prefer less dark chocolate you can mix the tahini in with the chocolate and increase the amount of tahini.


(I always double this recipe)

  • 100 grams (or 3.5oz) cocoa mass <<< (Link for where to buy)

  • 50 grams (less than 2 oz) cocoa butter <<< (Link for where to buy)

  • 2 tablespoons of raw honey

  • 3 tablespoons of tahini (or other nut butter ie almond butter)

  • teaspoon of course Himalayan salt

  • 2 tablespoons of cocoa nibs

  • 3 tablespoons of pine nuts or pecans


  1. Mix the tahini, cocoa nibs, and honey together and set aside.

  2. Melt the cocoa mass and cocoa butter together in a glass bowl placed on a pot with water on medium heat while stirring until fully melted.

  3. Put the nuts in the bottom of the mold.

  4. Use a spoon to distribute half of the liquid chocolate into a chocolate silicon mold.

  5. Place in freezer for 20 min, then remove from freezer, chocolate should be solid.

  6. Put the tahini-honey filling spoon by spoon into each chocolate mold.

  7. Then cover the tahini-honey filling with the remainder of the liquid chocolate.

  8. Sprinkle the salt over the top.

  9. Place back in the freezer for another 20 min.

  10. Remove from freezer and remove from silicon mold.

  11. The chocolate is ready to savor or ready to store in the fridge.

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