This homemade GAPS chocolate uses a memorable equal-parts base: three tablespoons cocoa butter, three tablespoons coconut oil, and three tablespoons pure organic cocoa. Two tablespoons raw honey sweeten the batch before a short blend and a cold set.
Occasional treats are easier to manage in our family when the formula is small and the ingredients are obvious. With six children, a large tray can disappear before anyone decides whether the flavor or texture needs adjusting. This batch stays small enough to learn from without turning the kitchen into a candy project.
This is also different from the existing WFLI cocoa-butter-only bars and chunks. Coconut oil is part of the structure here, and all three fat-and-cocoa ingredients use the same tablespoon measure. The ratios should stay distinct rather than being averaged into another chocolate recipe.
The equal-parts pattern is useful when a jar of cocoa butter does not offer convenient cup markings. Measure each of the first three ingredients with the same tablespoon and level the cocoa rather than packing it. That keeps the batch repeatable even though the finished pieces may be different shapes.
What This Homemade Chocolate Tastes Like
The chocolate is dark, rich, and softly melting from the coconut oil. Cocoa butter gives it body, but the equal coconut-oil measure means it does not behave like a commercial tempered bar. Expect a cold, smooth bite that softens quickly in warm fingers.
Two tablespoons raw honey make a clearly sweet batch. The cocoa remains noticeable rather than disappearing behind the honey. If you eventually prefer less honey, that is a future test batch; this card preserves the measured two-tablespoon formula.
Cold temperature makes the pieces feel firmer and the cocoa taste more direct. As a piece warms, the coconut oil softens first and the honey becomes more noticeable. That is normal for this ratio. The texture should be smooth and dense, not sandy, oily, or chewy.
Where It Fits On GAPS
Pure organic cocoa belongs only as an occasional Later Full GAPS food after digestive symptoms are gone and cocoa has been introduced and tolerated. This is not an Introduction Diet, early Full GAPS, or everyday snack recipe.
Use food-grade cocoa butter, virgin or unrefined coconut oil, pure organic cocoa powder, and raw honey. Vanilla does not belong in this exact card because it appears elsewhere in the narrative but is not measured in the formula.
The separate Raw-Honey Cocoa-Butter Chocolate Bars omit coconut oil and use a different ratio. The Honey-Sweetened Cocoa-Butter Chocolate Chunks also use their own cocoa, honey, vanilla, and salt measurements.
Those links make the differences practical. Choose this page when you want the small coconut-oil batch. Choose the bar formula when you want its larger eight-serving cocoa-butter structure, or the chunk formula when a separate recipe calls for measured pieces. None of the three should silently substitute for another.
Keep The Double Boiler Completely Dry
Set the exact Le Creuset stainless saucepan on the far-left burner with a shallow amount of water. Bring the water to a gentle simmer. Nest a completely dry stainless bowl securely above it, making sure the water does not touch the bowl.
Add three tablespoons cocoa butter and three tablespoons coconut oil to the upper bowl. Use dry measuring spoons, a dry bowl, and a dry whisk. Water in melting cocoa butter can make the mixture tighten and turn grainy.
The cocoa butter begins as pale firm pieces while the coconut oil may be solid or soft, depending on room temperature. Heat gently until both are clear and fluid. Steam belongs around the outside of the upper bowl, never inside it.
Keep the burner low enough that the lower water simmers without rattling the bowl. If droplets gather near the rim, wipe the outside only after lifting the bowl away from the saucepan. Do not let the towel or any condensation touch the melted fats.
The last pale cocoa-butter pieces can finish melting in the residual heat. Stir them through the clear coconut oil instead of raising the burner. Gentle heat protects the mixture from unnecessary scorching and gives you time to prepare the cocoa and honey.
Whisk In Cocoa And Raw Honey
Lift the upper bowl away from the simmering water and set it on a dry heat-safe surface. Add three tablespoons pure organic cocoa powder and two tablespoons raw honey.
Whisk slowly at first so dry cocoa does not puff out of the bowl. Scrape the bottom and sides until the color is uniformly dark. Clear oil streaks mean the fats are not fully incorporated; dry cocoa pockets mean the whisk has not reached the bottom.
The ready mixture should pour in a continuous glossy ribbon. It will be thinner than chilled chocolate and may look almost like a dark sauce while warm.
Scrape the whisk against the bowl and watch the ribbon fall back. It should disappear into the surface without leaving a mound of dry powder. Run the spatula along the bottom once more before transferring so no pale fat or dark cocoa layer remains hidden underneath.
Blend For Thirty Seconds
Transfer the warm mixture to the exact Ninja Professional Plus Kitchen System BN801 single-serve cup. The batch is small, so scrape the bowl carefully to keep the equal-parts ratio intact.
Secure the blade assembly and blend for 30 seconds. Stop the machine before opening it. The inside walls and blade should be coated with smooth chocolate, with no dry cocoa or separated honey at the bottom.
Because the mixture is warm and fluid, keep the cup upright as you remove it from the base. Set it on the counter before unscrewing the blade assembly. Use the spatula to scrape the coated blades and cup walls back into the batch so the measured fats and honey stay together.
The motor sound should remain even rather than struggling through a thick mass. If the mixture begins setting before it reaches the cup, the room or equipment may be very cold. Keep the preparation moving from whisking to blending without a long pause.
Choose A Plate Or Mold
Lightly grease a compatible plate or mold with coconut oil. Pour the blended chocolate in an even layer. A shallow plate produces irregular bark pieces; a small heart mold changes only the shape.
For the measured nut variation, use three tablespoons properly prepared walnuts or pecans. Arrange them on the greased plate, then pour the chocolate over them. The four-pecan drizzle shown in the source is a presentation option rather than a separately measured batch.
Keep the nuts in one shallow layer so the chocolate can reach around them. This variation should still look like the same equal-parts chocolate holding nuts, not a second candy with an invented caramel layer, fruit filling, or commercial topping.
Chill Until Completely Solid
Refrigerate for one hour or freeze for 30 minutes. The surface should be firm from edge to center, and a gentle touch should not leave an indentation.
Unmold the pieces or lift the bark and break it into irregular shards. Coconut oil makes this chocolate quick to soften, so return it to cold storage rather than leaving it on a warm counter.
For bark, flex the chilled slab gently before breaking it. A fully set slab separates with clean irregular edges. If it bends and smears, it needs more cold time. Molded pieces should release without leaving wet chocolate in the cavities.
Storage
Keep the finished chocolate covered and dry in the refrigerator or freezer. Separate layers with unbleached parchment if the pieces stack closely. Condensation and warm handling can soften the surface.
Use a clean, dry utensil when moving pieces. If the chocolate develops an unexpected odor, visible surface growth, or another ordinary spoilage sign, discard it.
Label the container as the coconut-oil equal-parts formula so it is not confused with the cocoa-butter-only bars or chunks. That matters when another recipe links to a particular chocolate component and expects its own ratio and texture.
Frequently Asked Questions
Can I Leave Out The Coconut Oil?
No. Coconut oil is one of the three equal parts in this formula. Use the separately linked cocoa-butter-only bar recipe when you want chocolate without coconut oil.
Can I Add Homemade Vanilla?
Not to this exact card. Vanilla is not measured in the formula.
Why Did My Chocolate Turn Grainy?
Check for water contamination, dry cocoa pockets, or honey that was not fully blended. Keep the double boiler and every tool dry, then whisk and blend to the stated smooth cues.
How Many Pieces Does One Batch Make?
The formula does not assign a piece count. The card records one batch because plate depth and mold size change the number of pieces.
Can I Use A Magic Bullet Instead?
The original workflow names a Magic Bullet or immersion blender. In Ebonie’s kitchen, the exact Ninja BN801 single-serve cup performs that short blending step. The appliance changes, but the measured ingredients and 30-second blend remain the same.
Can I Use Walnuts Or Pecans?
Yes. Use three tablespoons properly prepared walnuts or pecans as the measured variation. Keep the plain chocolate card intact and add only that measured amount.
Recommended Equipment
- Le Creuset Signature Stainless Steel saucepan
- Dry stainless-steel double-boiler bowl
- Ninja Professional Plus Kitchen System BN801 single-serve cup
- Flexible silicone spatula
- Cream stoneware plate or compatible mold
- Measuring spoons
Set every tool out dry before the fats begin melting. A stable double boiler, the correct small blending cup, and a level cold-storage surface prevent most of the avoidable texture problems in this short recipe.
Equal-Parts Honey Chocolate for Later Full GAPS
Ingredients
Equipment
Method
- Set a completely dry stainless bowl securely over the Le Creuset saucepan with gently simmering water below it. Keep the water below the bowl. Add the cocoa butter and coconut oil and heat gently until melted.
- Remove the upper bowl from the heat. Whisk in the pure organic cocoa and raw honey until the mixture is uniformly dark and no dry pockets or clear oil streaks remain.
- Transfer the warm mixture to the exact Ninja BN801 single-serve cup. Blend for 30 seconds, then stop the machine and remove the blade assembly carefully.
- Pour the chocolate onto a coconut-oil-greased plate or into a compatible greased mold. For the measured nut variation, arrange 3 tablespoons properly prepared walnuts or pecans before pouring the chocolate over them.
- Refrigerate for 1 hour or freeze for 30 minutes, until completely solid. Unmold or break the slab into irregular pieces and keep cold.
Notes
Tried this recipe?
Let us know how it was!Keep Occasional Treats Organized
The planned Sweet Snack Recipe Card Deck will keep occasional chocolate recipes, measured variations, and physical kitchen cues together. Watch the WFLI shop for the release.
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