Artisanal Chocolate | Homemade Sugar-Free


Homemade Chocolate Recipe

An easy and delicious homemade chocolate recipe to make your own artisanal chocolate without any sugar!
Prep Time 20 minutes
Cook Time 10 minutes
Course Snack
Cuisine International
Servings 4 people
Calories 320 kcal


  • pot
  • pan
  • Silicon spatula, porcelain or glass bowl
  • Silicon moulds or paper liners


  • 100 g 100% Dark No Sugar Chocolate
  • 1 tbsp Maple Syrup (Or agave syrup or raw unprocessed sugar or dried date powder)
  • Adjust if you like sweeter
  • 1tsp Vanilla Extract and Little Pinch of Cinnamon (Optional)
  • 1 pinch Sea Salt (Optional / plus more to taste)
  • 1 / 2 tsp Orange Peel or A Few Drops of Orange Essential Oil (Optional)
  • 2 tbsp Toasted Mix of: Coconut, Sesame, Pumpkin or Sunflower Seeds, Pecans or Walnuts, Coconut Shaves, Dried Mulberry


  • Arrange your mould or paper muffin liners or just a baking sheet
  • Place your nuts and seeds into a nonstick pan and toast them about 5 minutes making sure they do not burn but just brown slightly. Set them aside and let them cool
  • Add about 4cm of water to a saucepan and boil. Then set a medium glass or ceramic mixing bowl on top, making sure it fully covers the top and it's not touching the water
  • To the mixing bowl, add chocolate and let melt – 2-3 minutes
  • Once melted, add the sweetener and mix until it dissolves, use a silicone spatula or wooden spoon to mix until combined, turn off the heat
  • Take the bowl aside on a flat surface. Add vanilla, cinnamon (optional), and sea salt, orange zest and whisk to combine until there are no clumps
  • Adjust the flavor as needed. It’s up to how you prefer your chocolate
  • Pour chocolate to cover them and top with more sea salt (yes salt makes a big difference to taste) or more pistachios/cacao nibs (optional)
  • Carefully, with your tip of fingers!, add the nuts, seeds and berries on your melted chocolate, spreading them evenly
  • Transfer chocolate to the refrigerator to set – about 10-20 minutes
  • Enjoy straight from the refrigerator. Store leftovers in a well-sealed container in the refrigerator for 1 week, or in the freezer up to 1 month

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